Developing Hybrids for Yield and Quality in Chili (Capsicum annuum L.)

The chilli pepper is an important vegetable and spice crop with commercial and medical value. Its ancestors originated in Tropical America. Plantations of the crop were spread across India after the Portuguese introduced it in the 16th century AD. By the nineteenth century, the crop was extensively grown. Capsicum annuum is the most extensively cultivated Capsicum species. It is a member of the Solanaceae family and is identified by the chromosome number (2n = 24). This category contains both fresh and dried green chilies.
Chilli has now established itself as a globally viable commercial crop. Chilli is widely regarded worldwide for its pungency, colour, and fragrance. Chilli is an essential vegetable in the Indian cuisine, and the Indian people cannot survive without it. Capsicum is a genus with 22 wild species and five cultivars. Pepper cultivars include Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum baccatum, and Capsicum pubescens. Three of the five cultivars are commonly plan grown: Capsicum annuum (hot pepper), Capsicum frutescens (fruit pepper), and Capsicum chinense (chilli pepper). This books provides readers with the information on peppers along with application of breeding approaches to for developing hybrids for Yield and Quality in Chili.