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Analysis of Genetic Variability for Nutritional Quality Traits in Hot Pepper (Capsicum annuum L.)

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Title Analysis of Genetic Variability for Nutritional Quality Traits in Hot Pepper (Capsicum annuum L.)
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Creator NK Hedau
S Saha
G Singh
A Gahlain
V Mahajan
HS Gupta
 
Subject Hot pepper, Variability, Correlation, Nutritional quality
 
Description Not Available
Variability and association analysis were studied among 42 genotypes of hot pepper (Capsicum annuum L.)
comprising exotic (Taiwan), landrace and open-pollinated varieties for some important nutritional quality traits.
The phenotypic coefficient of variation (PCV) was higher than genotypic coefficient of variation (GCV) for all
the traits under study and difference between GCV and PCV was not high, indicating that these quality traits were not much influenced by the environmental factors. Heritability ranged from 38.8% (manganese μg g-1) to 99.9% (capsaicin %). High heritability and high genetic advance were observed for ascorbic acid, total phenols, iron (Fe) and beta carotene content in fruits indicating involvement of additive gene action. Association analysis exhibited both positive and negative correlations among the traits under study.
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Date 2021-08-20T10:05:34Z
2021-08-20T10:05:34Z
2008-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/58909
 
Language English
 
Relation Not Available;
 
Publisher Not Available