Genetic Diversity Studies in Chilli (Capsicum annuum L.) Genotypes under Eastern Dry Zone of Karnataka

Author: Gayathri R.*, M. Anjanappa, R.K. Ramachandra, K.S. Shankarappa and Meenakshi Sood

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Abstract

Genetic divergence among the available germplasm is vital to a plant breeder for an efficient choice of parents for hybridization, hence studies on genetic diversity was conducted with 63 chilli (Capsicum annuum L.) genotypes at the Horticultural Research and Extension Centre, Hogalagere, Kolar, Karnataka, India during kharif 2020. The Mahalanobis D2 statistics were used to investigate genetic divergence among 63 genotypes. On the basis of genetic distance, these genotypes were broadly grouped into nine clusters. Cluster I and cluster IV had the maximum genotypes with 16, followed by cluster-II with 13 genotypes, cluster V with 8 genotypes and cluster VI, VII, VIII and IX each had one genotype. Among the different characters studied, green fruit yield per plant (20.00%) contributed the most to the total genetic diversity among the genotypes, followed by average green fruit weight (11.00%), number of fruits per plant (10.81%), dry fruit yield per plant (9.00%) and fruit length (8.00%).

Keywords

Chilli, genetic diversity, clusters, green fruit yield, hybridization

Conclusion

The information about the nature and magnitude of genetic divergence is essential for selection of diverse parents, which upon hybridization can result in productive hybrids. At present, there is urgent need to develop high yielding region specific varieties to address local problems and also varieties with wider adoptability. In this study, genetic divergence studies grouped sixty-three genotypes into nine clusters. The hybridization between genotypes of cluster VIII and cluster IX can be utilized for getting superior recombinants or transgressive segregates in segregating population because these clusters were found most divergent.

References

INTRODUCTION Chilli (Capsicum annuum L.), known as the “wonder spice or hot pepper” is one of the most important commercial spice crop used extensively worldwide. It was introduced to India by the Portuguese in the 17th century, and it was quickly incorporated into national cuisines (Bosland and Votava, 2000). Chilli is mostly utilized for its pungent flavour and pungency, taste, appealing colour and has its unique place in the diet as a vegetable cum spice crop. It contains vitamin C (111 mg/100 g), vitamin A (292 I.U/100 g), thiamine (0.19 mg/100 g), a small number of proteins, fats, carbohydrates, and traces of minerals such as molybdenum, manganese, folate, and potassium (Hosamani, 1993). India is the world's leading producer, consumer, and exporter of chilli. Chilli is grown over 364 thousand hectares in India, with a production of 3851 thousand metric tonnes (Anon., 2019). Haveri, Dharwad, Gadag, Koppal, Belgaum, Bellary, and Raichur are the most prominent chilli-growing d

How to cite this article

Gayathri R., M. Anjanappa, R.K. Ramachandra, K.S. Shankarappa and Meenakshi Sood (2022). Genetic Diversity Studies in Chilli (Capsicum annuum L.) Genotypes Under Eastern Dry Zone of Karnataka. Biological Forum – An International Journal, 14(1): 1567-157