Vol. 6, Issue 4 (2018)
Crop improvement in chillies: An overview
Author(s): Visalakshi M and Pandiyan M
Abstract: Chilli (2ð‘› = 24) belongs to the family Solanaceae that is grown all over the world. Chili has been used as part of the human diet as spice, condiments, and vegetables for its appealing color, flavour, and pungency since the advancement of civilization. In spite of tremendous potential use, good scope for export as a spice, high nutritive value, good acceptability among the average Indian farmer and consumer, and a wide range of available genetic variability, India is still far behind in attaining the required optimum productivity in chilli. Moreover, all the available information regarding the quality parameters has been confined to a few genotypes with very scanty data available for parameters like capsaicin, ascorbic acid, and oleoresin contents. Therefore, concentrated efforts are necessary to improve yield and yield components. Hence, evaluation of the potential of existing genetic resources in India is essential because crop improvement programs depend on the genetic diversity of the crop. The magnitude of heritable, and more particularly genetic components, is clearly the most important aspect of the genetic constitution of the breeding material, which has a close bearing on its response to selection. Selection of one trait invariably affects a number of associated traits, which evokes the necessity to determine the interrelationship of various yield components, both among themselves and with yield.
Pages: 1736-1744 | 615 Views 213 Downloads
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How to cite this article:
Visalakshi M, Pandiyan M. Crop improvement in chillies: An overview. Int J Chem Stud 2018;6(4):1736-1744.
