The evaluation of yield quality and genetic analysis of capsaicin and vitamin c in Pepper (Capsicum annuum L.).

Abstract

Quality of pepper is related to yield and content of certain metabolite in its fruit. One of the method that is used to estimate genetic parameter is diallel analysis. This study consists of two experiments, i.e. (1) Evaluation of 14 pepper genotypes and their genetic variabilities; (2) Evaluation of F1 generation and genetic parameter estimation of capsaicin and vitamin C content in pepper using diallel analysis. The objectives of the first experiment are to The result shows that 14 obtain the information of yield quality, capsaicin, vitamin A and vitamin C content, and to estimate genetic variability and heritability of several pepper genotypes. Evaluation of 14 pepper genotypes was conducted in Randomized Complete Block Design (RCBD) with 2 replications. Each unit of experiment consists of 20 plants with 6 sample plants. In this experiment, the observed variables are qualitative and quantitative characters. The qualitative character i.e. fruit color was observed based on Descriptors for Capsicum from IPGRI, while quantitative characters i.e., fruit length, thickness of fruit skin, weight per fruit, and weight of fruit per plant. Measurement of capsaicin, vitamin A, and vitamin C content was performed using High Performance Liquid Chromatography (HPLC) technique.