Genetics of fruit oleoresin and capsaicin contents in chilli inter-species (Capsicum annuum × C. chinense) cross

Abstract Choice of the most appropriate breeding method hinges on mode of action of genes controlling expression of target traits. Pungency (capsaicin) and colour (oleoresin) are most important fruit quality traits in chilli. Genetics of fruit quality traits was unravelled using a combination of first and second degree statistics. An additive-dominance model was inadequate to explain the inheritance of fruit yield and quality traits. Magnitude of additive genetic effects [a] and their variances [σ2A] were higher than those of dominance genetic effects [d] and dominance genetic variances [σ2D] suggesting predominance of additive effect genes in the inheritance of both oleoresin and capsaicin contents. These results are discussed in relation to appropriate selection strategy to be followed for genetic improvement of chilli for oleoresin and capsaicin contents.