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 Chilli - importance –varieties-climate and soil-seeds and
sowing-manuring- irrigation-intercultural operations-harvesting - yield
Chilli is also called as pepper.
Importance and nutritive value:
Green chillies are rich in proteins 2.9 g per 100 g. Ca, Mg, P, K, Cu and
S. vitamins like Thiamine, Riboflavin and Vitamin C. Chillies are the major
ingredients in curry powder.
In powdered from it is mixed in red or cayenne pepper. Chilli pulp is
pickled in strong vinegar or brine. Extracts of chillies are used in the
production of Ginger beer and other beverages. Cayenne pepper is
incorporated in poultry feeds, green chillies are rich in Rutin which has
pharmaceutical use. Pungency of chillies is due to capsaicin. The pigment
(colour) in chillies is due to capsanthin also contains many other oleoresins.
Botany and floral biology: Genus capsicum 20 wild species have been
reported at only few are cultivated.
1. Capsicum annum (sweet pepper and chilli): it has blue anthers,
milky white corolla.
2. C. baccatum: it has yellow or brown spots on corolla. Its
cultivation is restricted to South America.
3. C. fruitescens: tobacco pepper. It has blue anthers. Milky
yellowish white corolla.
Chilli Varieties and hybrids:
Andhra Jyothi or G5 (G2 x Bihar variety): released from Lam Guntur. Fruits
are short and called as Gundu types.
Bhagya laxmi (G4): selection from thohian chillies grown largely for green
chillies.
Sindhuri: Tall growing and less pungent variety suit for green chillies
Baskar/ CA -235: released from Lam, Guntur. It is a cross between G4 x
yellow anther mutant.
Prakash (LCA 206): developed from RARS, Lam Guntur.
Hissar sakthi: multiple resistant variety developed at hissar.
N.P46 A: Medium, early prolific and pungent variety of IARI (N.P means New
Pusa)
Arka lohit: highly pungent variety released from IIHR, Bangalore.
Botanical name: Capsicum fruitiscens – Bell pepper
Capsicum annum - Chilli
Family : Solanaceae
Chromosome no 2n = 24
Origin: Bell pepper from South America
Chilli from Peru

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