The present experiment was carried out at field experimentation centre of the Genetics and Plant Breeding, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (Uttar Pradesh) to study genetic variability, correlation and path analysis in fifty germplasm of chickpea during rabi, 2017-18. The maximum phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) were noticed for 100-seed weight, biological yield per plant, grain yield per plant and number of primary branches per plant. High heritability were recorded by 100 seed weight, biological yield per plant, primary branches per plant, grain yield per plant, effective pods per plant, total number of pods per plant, secondary branches per plant, plant height, days to 50% flowering and days to maturity. High heritability coupled with high genetic advance as percent of mean was observed for 100 seed weight, biological yield per plant, primary branches per plant, grain yield per plant, effective pods per plant, total number of pods per plant, secondary branches per plant and plant height which suggested that these characters can be considered as favorable attributes for the improvement through selection. Path coefficient analysis Original Research Article Kumar et al.; CJAST, 38(6): 1-10, 2019; Article no.CJAST.53657 2 for grain yield per plant revealed that biological yield, harvest index, secondary branches, canopy temperature at vegetative stage, effective pods per plant had given the highest contribution on yield per plant. So the utmost importance should be given to these characters during the selection for yield improvement in late sown chickpea.

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Genetic Variability in Chickpea (Cicer arietinum L.) under Heat Stress Condition

In the not-so-distant past, the preservation of food, especially meat, was very challenging. In addition to salt and fats, spices were used to inhibit microbial proliferation and to flavour foods. The Indian basin region was originally the main producer of the spices consumed by Europeans. By the end of the fifteenth century, several expeditions had set out to find a maritime route to this source of aromatic plants. Portuguese and Spanish explorers found a route to India, but also to the Americas, and a New World of spices was celebrated. Capsicum is a typical American genus and several varieties of pepper belonging to this genus were cultivated for thousands of years by pre-Columbian civilisations. After the discovery of the Americas, spices were dispersed all over our planet. 

Origin and Evolution of <i>Capsicum</i>

Since the start of history, natural medicine has been of great interest and attention to humankind. A heap of empirical research indicates that spices have undoubtedly made our lives more interesting and may also make them longer. Capsicum is a highly regarded indispensable spice all over the globe for its umpteen culinary and medicinal facets. It has been used for more than 7000 years in Mexico and is believed to have originated in tropical Central America. Mainly, this botanical contains a good source of vitamin C, vitamin A, vitamin E, vitamin B5, potassium, magnesium, iron, calcium, phosphorus, and carotenoids. Interestingly, capsicum phenolic compounds are helpful in preventing and treating many ailments. So, it intends as a beneficial milestone in the pharmaceutical industry and a boon to humanity. This chapter highlights the tremendous pharmacological uses and health benefits of capsicum species and its active compounds in multifarious aspects. 

Pharmacological Properties and Health Benefits of <i>Capsicum</i> Species: A Comprehensive Review

Chilli (Capsicum spp.) is one of the most important commercial crops of India. It is grown almost throughout the country. There are more than 400 different varieties of chillies found all over the world. It is also called as hot pepper, sweet pepper, bell pepper. It botanical name is “Capsicum annuum”. Chili is fruit of the plant „Capsicum annuum‟ and „Capsicum frutecens‟ (Banerjee et al., 2014) that come from the genus capsicum belonging to the family of Solanaceace which also includes tomato, and potato (Meghavansi et al., 2010) Capsicum is derived from the Greek word „Kapsimo‟ meaning „to bit‟.

Hot Pepper – History- Health and Dietary Benefits & Production

Chickpea, a member of Fabaceae, is a selfpollinated true diploid (2 n = 2 x = 16) with genome size of 738 Mbp. It is an ancient cool season food legume crop cultivated by man and has been found in Middle Eastern archaeological sites dated 7500–6800 BC. Its cultivation is mainly concentrated in semiarid environments. It is grown in more than 50 countries on an area of 13.2m ha, producing approximately 11.62 m tonnes annually. India ranks first in the world’s production and area by contributing around 70.7 % to the world’s total production. It is one of the most important food legume plants in sustainable agriculture system because of its low production cost, wider adaptation, ability to fix atmospheric nitrogen and fit in various crop rotations and presence of prolific tap root system. Chickpea can fix atmospheric nitrogen up to 140 kg/ha through its symbiotic association with Rhizobium and meets its 80 % requirement. It is a rich source of quality International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 10 (2020) Journal homepage: http://www.ijcmas.com

/pdf/evaluation-of-chickpea-cicer-arietinum-l-germplasm-for-yield-2nwvxvp0rz.pdf

Evaluation of Chickpea (Cicer arietinum L.) Germplasm for Yield and Yield Attributing Traits in Eastern Plain Zone of Uttar Pradesh

Present review a consolidated data of morphology, cultivation pattern, diseases attacking in chilli, breeding methods in chilli and advanced techniques in biotechnology Capsicum genus has perfect flowers where male and female reproductive structures are in the same flowers. Usage of molecular technologies will continue to advance becoming an essential tool, combined with traditional selection and crosses techniques already established in capsicum genetic breeding. Molecular markers are used to characterize the genetic structure of individuals and population’s In vitro clonal propagation of chilli is relatively slower than other members of Solanaceae family because of its recalcitrant nature which makes it difficult to apply recombinant DNA technology. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. Chilli comprises of the following nutrients Proteins, Carotenoids, Fat, Vitamin A, Vitamin C, Pro-vitamines E, P, B1, B2, B3, Steroidal alkaloidal glycosides and cholesterol and sodium. Chilli’s are low in saturated fat, cholesterol and sodium.

https://www.chemijournal.com/archives/2020/vol8issue3/PartO/8-2-439-797.pdf

Nagaraju Madala

Papers

Hot Pepper – History- Health and Dietary Benefits & Production

Evaluation of Chickpea (Cicer arietinum L.) Germplasm for Yield and Yield Attributing Traits in Eastern Plain Zone of Uttar Pradesh

Morphology, cultivation, diseases, importance, traditional breeding and advanced techniques in biotechnology in chilli (Capsicum annuum L.)