Abstract

Quality of chilli (Capsicum annuum L) is determined by its capsanthin content, capsaicin content, and ascorbic acid content. The relationship between the quality traits on the one hand and 'other characters on the other and the direct and indirect effects of other traits on quality traits were investigated. Ascorbic acid content, stem height upto 3rd internode length and fruit stalk weight showed not only positive correlation but also direct influence on the capsanthin content. Fruit length and fruit weight showed negative association with capsaicin content. Ascorbic acid content was found to be positively correlated with each of 1000 seed weight, fruit stalk weight, pedicel length. fruit length and capsanthin content and negatively correlated with number of fruits/plant. The direct effect of 1000 seed weight on ascorbic acid content was maximum.

Keywords: