YIELD PERFORMANCE AND QUALITY ASSESSMENT OF HOT PEPPER GENOTYPES UNDER FIELD CONDITIONS IN PAKISTAN

Abstract

Background: Hot pepper (Capsicum annuum L.) is a valuable crop in Pakistan due to its high nutritional, industrial, and economic importance. Despite its potential, national productivity remains below global averages, primarily due to limited genotype evaluation and environmental constraints. Exploring genetic diversity among locally adapted and exotic lines is crucial for identifying high-yielding, nutritionally superior, and stress-tolerant cultivars suited to regional agro-climatic conditions.

Objective: The study aimed to evaluate nineteen hot pepper genotypes for yield performance, morphological characteristics, and biochemical composition under open-field conditions at Faisalabad.

Methods: Field experiments were conducted during 2021–2022 at the Vegetable Research Institute, Faisalabad, using a Randomized Complete Block Design (RCBD) with three replications. Each genotype was assessed for fresh fruit yield (t ha⁻¹), fruit length (cm), fruit width (mm), capsaicin (%), crude protein (%), ascorbic acid (mg/100 g), carbohydrates (%), and crude fiber (%). Biochemical analyses were performed at PCSIR Laboratories, Lahore, following standard analytical procedures. Data were statistically analyzed to determine variability among genotypes.

Results: Significant genetic diversity was observed across all traits. Fresh yield ranged from 8.36 to 26.05 t ha⁻¹, with HP-18001 (26.05 t ha⁻¹), HP-18002 (25.18 t ha⁻¹), and HP-18003 (24.56 t ha⁻¹) outperforming commercial checks ‘Karishma F1’ (24.22 t ha⁻¹) and ‘Golden Hot F1’ (23.32 t ha⁻¹). Fruit length varied between 3.0–13.9 cm, width between 7.4–16.7 mm, and capsaicin from 0.00–0.44%, peaking in HP-19015. Protein content ranged 10.7–13.8%, ascorbic acid 31.3–47.0 mg/100 g, carbohydrates 49.4–55.2%, and crude fiber 21.0–26.6%.

Conclusion: Genotypes HP-18001, HP-18002, and HP-18003 exhibited superior yield and nutritional quality, while HP-19014 and HP-19015 were distinguished by high capsaicin levels, making them ideal for industrial processing. The study highlights valuable genetic resources for developing high-yielding, nutritionally rich cultivars suited to Punjab’s agro-ecological conditions.