Estimation of Phytochemicals in Chilli (Capsicum annuum L.) Accessions under Northern Transition Zone of Karnataka, India
Issue: 2023 - Volume 13 [Issue 11]
Thilak J. C. *
Department of Vegetable Science, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Ajjappalavara P. S.
Horticultural Research and Extension Centre, Devihosur, Haveri, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Ganiger V. M.
Division of Vegetable Crops, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Department of Plant Biotechnology, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Ramangouda S. H.
Department of Entomology, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Abdul Kareem M.
Department of Plant Pathology, Horticulture Research and Extension Centre, Sirsi, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Vinutha D. B.
Department of Floriculture and Landscaping Architecture, College of Horticulture, Bagalkot, University of Horticultural Sciences, Bagalkot, Karnataka, India.
Chetana Veerendra Kalammanavar
Department of Genetics and Plant Breeding, KRCCH, Arabhavi, Gokak, Belagavi, University of Horticultural Sciences, Bagalkot, Karnataka, India.
*Author to whom correspondence should be addressed.
The present investigation was carried out for the estimation of phytochemicals in chilli (Capsicum annuum L.) accessions at Horticultural Research and Extension Centre, Devihosur, Haveri under northern transition zone of Karnataka. Fifty chilli genotypes collected from different sources were screened for quality components like ascorbic acid, chlorophyll, and phenols. The analysis of variance revealed that the quality components varied significantly among the genotypes. The ascorbic acid content in green chilli and chlorophyll content in leaves varied from 40.73 to 191.15 mg/100 g and 0.26 to 1.80mg/100 g, respectively. Whereas, the phenols in leaves varied between 3.86 to 12.15 mg/100g. The maximum amount of ascorbic acid, chlorophyll, and phenol content were observed in the accessions IC-572470, EC-399572 and Ujwala. respectively, which can be further utilized as potential parenting materials for quality improvement programme in chilli.
Keywords: Ascorbic acid, chlorophyll, phenols
How to Cite
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