Multivariate analysis of genetic diversity in chili (Capsicum annuum L.) genotypes for yield and biochemical traits

Abstract

India is a leading producer, user, and exporter of chili (Capsicum annuum L.), one of the world’s most valuable vegetables and spice crops. However, India’s future supremacy in chili production confronts several serious obstacles, such as the emergence of new pathogen races, selection-induced saturation, biotic and abiotic stresses caused by climate change and genetic drift in cultivars. So, to strike early, the available germplasm of 21 lines was analyzed for 12 morphological parameters, followed by a response to phytophthora fruit rot and biochemical traits such as capsaicin content, to identify diverse lines to be utilized in crop improvement, selection and hybridization breeding programs in the future. For all characteristics, the genotypic coefficient of variation (GCV) varied from 4.99 to 42.06%, while the phenotypic coefficient of variation (PCV) ranged from 5.19 to 42.11%. Heritability varied between 88.13 and 94.85%, whereas genetic gain was between 15.34 and 91.01%. Higher heritability and genetic gain for the number of fruits plant-1, average fruit weight, fruit yield plant-1, fruit breadth at the middle, fruit length, number of seeds fruit-1 and total capsaicin content in dry chili suggest the presence of additive gene action and the reliability of selection for improvement of these traits in chili. A biplot showing principal component analysis contributed to the selection of superior accessions for fruit yield plant-1 (g) and total capsaicin content (%) in dry chili.