Quality parameters in hot chilli (Capsicum chinense Jacq.)

Manju, P R; Sreelathakumary, I

dc.contributor.author	Manju, P R
dc.contributor.author	Sreelathakumary, I
dc.date.accessioned	2018-08-04T09:15:48Z
dc.date.available	2018-08-04T09:15:48Z
dc.date.issued	2002
dc.identifier.citation	Journal of Tropical Agriculture 40 (1), 7-10.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2110
dc.description.abstract	Thirty two accessions of hot chilli (Capsicum chinense Jacq.) were evaluated in a randomized block design with three replications during September 2000 to May 2001 for quality parameters namely, capsaicin, oleoresin and ascorbic acid contents. Analysis of variance revealed significant differences among the accessions. High phenotypic and genotypic coefficients of variation along with high heritability and genetic advance was observed for all the characters. Correlation studies indicated a positive association of capsaicin with oleoresin, primary branches per plant and pollen viability and a negative association with pedicel length and fruit weight.	en_US
dc.language.iso	en	en_US
dc.publisher	Kerala Agricultural University, Vellanikara	en_US
dc.subject	Ascorbic acid; capsaicin; Capsicum chinense; oleoresin	en_US
dc.title	Quality parameters in hot chilli (Capsicum chinense Jacq.)	en_US
dc.type	Article	en_US