Genotypes performance and genetic variability studies in Hot Pepper (Capsicum annum L.)

Abstract

Pepper (Capsicum sp.) is one of the most widely used food worldwide. To assess the magnitude and extent of genetic variability among some chili accessions and varieties, and their contributions to yield, a field experiment was conducted using 30 genotypes during the off-season period from November 2016 to May 2017 under irrigation. The experiment was conducted using an RCBD design with three replicates. Analysis of variance (ANOVA) showed highly significant differences for all traits tested, except for fruit girth, pedicel length, and plant height. Primary branch per plant, dry fruit yield per plot, fruit length, stem width, and number of fruits per plant all had high GCV(genotype coefficient of variation) and PCV(phenotypic coefficient variation) values among the yield components, along with high heritability and genetic advance as a percentage of the mean. For all traits, the phenotypic coefficient of variation was higher than the genotypic coefficient of variation, indicating an environmental influence on these traits. High heritability, along with high genetic advance as a percentage of mean, was observed for primary branch per plant, stem width, fruit length, number of fruits per plant, and dry fruit yield per plot, implying the potential for crop improvement in chilli through selection.