Vol. 9, Issue 2, Part D (2025)

The experiment entitled “Performance of chilli (Capsicum annuum L.) Genotypes for fruit quality traits” was carried out at the Department of Horticulture Laboratory, University of Agricultural Sciences, Gandhi Krishi Vigyana Kendra, Bengaluru during 2021-22. Chilli crop was cultivated as per the UHS, Bagalkot Package of practices (POP) guidelines. Harvested chilli fruits were used for quality estimation in the Laboratory. For determining the TSS, a drop of sample (juice) was placed on the prism of hand refractometer and the percentage was read directly. Total extractable colour of fruits measured in ASTA (American Spice Trade Association) units was determined using the procedure outlined by ASTA (1986). Capsaicin content of different chilli genotypes was determined by Folin-Dennis method. Significantly higher Ascorbic acid content was observed in IC 264468 (120 mg/100 g), followed by EC 378688 (114.20 mg/100 g), IC 215011 (108.85 mg/100 g) and IC 214976 (102.85 mg/100 g), while it was significantly least in EC 402113 (62.50 mg/100 g). Among the several genotypes, IC 362026 had the highest levels of capsaicin (0.87%), followed by IC 570408 (0.81%), EC 378688 (0.79%), and Pant C-1 (0.77%), while IC 545661 had the lowest levels (0.28%).