Abstract

The two quality traits viz capsanthin and capsaicin contents were determined in 21 and 29 genotypes of chilli (Capsicum annuum L) in 1980 and 1981 respectively. Wide variation was observed in both the qualities in 1980 as well as in 1981 after storage of the materials for one year. Capsanthin content ranged from 0.144 to 0.407 per cent and capsaicin from 0.105 to 1.810 per cent in the different genotypes studied in 1980 and in 1981, they ranged from 0.057 to 0.400 and from 0.035 to 1.295 respectively. No correlation between these two quality traits was recorded The reduction in capsanthin and capsaicin contents was lowest in "Ducale" and "IHK 309-4" genotypes respectively. It is infered that the higher the capsanthin and capsaicin contents in the genotypes, the higher the amount of loss in the storage.

Keywords: Capsanthin, Capsaicin, Chilli, Genotypes, Storage