Nov 20, 2025 Dr Reena Nair, Assistant Professor 1

Botanical name : Capsicum spp.

Though 20 wild species have been reported only 5 species are cul-
tivated viz., C. annuum, C. baccatum, [Link], [Link]
and C. pubescense.
Capsicum annum var. annum is the most widely grown and eco-
nomically important of the domesticated chilli peppers.

Family : Solanaceae
Chromosome number : 2n=24

Origin : Central and South America

Peru (Chilli) & South America (Bell
pepper)
Nov 20, 2025 Dr Reena Nair, Assistant Professor 2
Nov 20, 2025 Dr Reena Nair, Assistant Professor 3
Red colour in chilli is due to
“Capsanthin” a carotenoid.
Pungency in chillies is due to the act-
ive constituent “Capsaicin” (8-methyl-
N-vanillyl-6-nonenamide) and several
related chemicals, collectively called
capsaicinoids. It varies from0.002-1.86%
in Indian Varieties.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 4

Nov 20, 2025 Dr Reena Nair, Assistant Professor 5
 At present chillies and Capsicums grown all
most all states of the country.
The major chilli growing states are Andhra
Pradesh, Karnataka, Maharashtra, Odisha, Tamil
Nadu, Madhya Pradesh, West Bengal and Rajasthan.
India is the world’s largest producer, con-
sumer and exporter of chilli peppers.
Guntur in Andhra Pradesh produces 30% of
all the chilies produced in India and the state of
Andhra Pradesh as a whole contributes 25% of
area, 40-50% of production and 75% of India’s chili
exports. Chilies have adapted very well to the Indian
condition so that, India is considered as secondary
centre of origin.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 6
 Capsicum (Bell pepper) is restricted to
cooler regions of the country and periphery
of cities with cooler weather. As such cap-
sicum growing around cities like Bangalore,
Belgaum and Mysore (Karnataka), Nilgiris
(Tamil Nadu), Pune, Thane (Maharashtra),
Ranchi (Jharkhand), Darjeeling (West
Bengal), Himachal Pradesh and Jammu &
Kashmir and hills of Uttar

Nov 20, 2025 Dr Reena Nair, Assistant Professor 7

 Five cultivated species of Capsicum

Nov 20, 2025 Dr Reena Nair, Assistant Professor 8

 Cultivated species of Capsicum

Capsicum annuum (“annual”) is the most widely distributed pepper species in

the world. The fruits of the different varieties show considerable diversity; their
size ranges from 1–25 cm, and their hotness extends from the very mild, slightly
sweet bell pepper to the small but very hot jalapeño.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 9

 Cultivated species of Capsicum

It includes the hottest

species known, including
Habeneros and Scotch
Bonnet. A typical feature,
apart from intense spici-
ness, is a delicate, fruity
aroma absent from all other
species, and characteristic
exclusively of the raw fruit.
It prefer a damp, tropical
climate.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 10

 Cultivated species of Capsicum

Capsicum frutescens usually

has small — only 1–3 cm
long — “hot” fruit, and dis-
tinguishes itself through a
characteristic aroma. This
species is used above all as a
condiment. Well-known vari-
eties include piri-piri
(African devil) and Thai chili
(bird’s eye). It is believed that
Capsicum frutescens is the an-
cestor to the Capsicum chi-
nense species.
Nov 20, 2025 11
 Cultivated species of Capsicum

C. baccatum (“berry-like”)
It has large, elongated, hot
fruit is distinguished by its
very unique, fruity bouquet.
of the easiest to identify vis-
ually. This species has dis-
tinctive colouring on the
flowers, and typically grows
tall, often reaching heights of
about 5 feet.

Nov 20, 2025 12

 Cultivated species of Capsicum

Capsicum pubescens
(“hairy”). Capsicum species
tolerant to light frost. The
hairiness of the leaves,
along
with the black seeds, distin-
guish this species from oth-
ers. It can grow at higher el-
evations than other species,
and cannot survive the tropi-
cal heat in the lowlands.

Nov 20, 2025 13

 Why does eating chili peppers
make your mouth burn?
• Hot peppers contain capsaicin, which
binds to the temperature-sensitive
pain receptors (TRPV1 receptors) in
tongue (mouth). This receptors detect
heat, even though the capsaicin molecule
itself doesn't produce heat or cause any
real damage.
When these receptors are activated, they send a signal to
your brain that feels like your mouth is on fire, even
though there’s no actual heat.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 14

 Why does eating chili peppers
make your mouth burn?
• Water doesn’t help because capsaicin is hy-
drophobic (does not dissolve in water). Drinking
water only spreads it around your mouth, worsen-
ing the sensation.
• Milk works best especially whole milk because
casein, a milk protein, binds to capsaicin and
washes it away like a detergent.
• Sugar and starches (like bread or rice) can also
help reduce the burn by absorbing and diluting
the capsaicin.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 15
 Birds don’t feel the burn!
Unlike humans and other mammals, birds do not
feel the burning sensation caused by chili peppers.
This is because their TRPV1 receptors —the
nerve receptors that detect heat and pain are
insensitive to capsaicin, the chemical that makes
chilies hot. This helps in seed dispersal. They can
eat the fruits whole and later disperse the seeds
through their droppings helping the chili plant
spread to new areas.
Nature’s smart design
Nov 20, 2025 Dr Reena Nair, Assistant Professor 16
The hotness of chili
measured in “Scoville
heat units” (SHU).
The scale is named after
its creator, American
pharmacist Wilbur
Scoville, whose 1912
method is known as
the
Scoville organoleptic
test.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 17

‘’Carolina reaper’(C. chinense), developed by Ed Currie of
the PuckerButt Pepper Company in South Carolina, USA.
This cultivar exceeds 1,569,300 SHU, being recog-
nized the hottest pepper world by Guinness Book.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 18
‘’Carolina Reaper’ (C. chi-
nense), developed by Ed Cur-
rie of the Pucker Butt Pepper
Company in South Carolina,
USA.
This cultivar exceeds
15,69,300 SHU, being
recognized the hottest pep-
per world by Guinness Book.
Appearance: Small, wrin-
kled, and typically bright
red, with a distinctive
pointed tail.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 19
Bhut Jolokia/Ghost Pepper (Cap-
sicum chinense), is one of the hottest
chili peppers in the world. It origi-
nates from the northeastern states
of India, primarily Assam, Nagaland,
Manipur, and Arunachal Pradesh.
Scoville Heat Units (SHU): It ranges
between8,00,000 and
1,041,427 SHU. Bhut
Jolokia held the title of the world's
hottest chili in 2007, as recognized
by the Guinness World Records,
but it has since been surpassed by
peppers like the Carolina Reaper.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 20

In 1992 “Habanero”pepper (Capsicum chinense) was
the most stinging pepper in the world with around
2,00,000 SHU (Scoville unit for measuring pungency).
Currently, there are several cultivars known as “Nu-
clear peppers” all belonging to the species C. chinense
reaching over 1,00,000 SHU. Examples of this type of
pepper cultivars: Bhut Jolokia, Trinidad 7-pot Jonah,
Trinidad Scorpion, Naga Morich, Trinidad Moranas,
Moruga Scorpion . The last cultivar launched was
‘’Carolina reaper’(C. chinense), developed by the
American company. This cultivar exceeds 1,569,300
SHU, being recognized the hottest pepper world by
Guinness Book (Padilha and Barbieri, 2016).
Nov 20, 2025 Dr Reena Nair, Assistant Professor 21
Importance:
It is mainly used in culinary purpose for adding
flavour, colour, and pungency.
It is widely used in the manufacture of curry
powder, curry paste and all kinds of pickles
and preparing sauce, soups, salads etc.
Capsicum is mostly consumed raw in green ma-
ture forms unlike in Europe and US where
they are consumed in red ripe form in salads,
cooked, mixed and stuffed vegetables.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 22

Nutritive value :
• Pepper (Capsicum annuum L.) is considered to be an
excellent source of antioxidants and is very
rich in ascorbic acid and other phytochemicals.
• Green chillies are rich in proteins 2.9 g/ 100 g. Ca,
Mg, P, K, Cu and S. vitamins like Thiamine, Ri-
boflavin.
• Fresh chili peppers, red and green, are a rich source
of vitamin-C. 100 g fresh chilies provide about
143.7 µg
• Green chillies are rich in Rutin which has pharma-
ceutical use.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 23

 Varieties of Chilli
1. G-4 (Bagyalaxmi), G-5 (Andra Jyothi)
2. Pusa Jwala, Pusa Sadabahar
3. Arka Abir (suitable for colour extraction), Arka Lohit , Arka
Sweta
4. Jawahar Mirch-218
5. Kashi Gaurav
6. Phule Jyoti, Phule Mukta
7. Hisar Shakti, Hisar Vijay
Hybrids:
8. Arka Harita, Arka Meghana, CH-27 (PAU, Ludhiana),
Vidhya (VNR Seeds, Raipur), Garima (Beejo Sheetal,
Jalna)

Nov 20, 2025 Dr Reena Nair, Assistant Professor 24

PC-7 (Pant Chilli-3)
GBPUAT,Pantnagar,2009
Fruit long, tolerant to LCV and anthracnose diseases
Kashi Sinduri
IIVR, Varanasi 2009
Non pungent and high oleoresin content (15 percent). Can Pant Chilli-3
be grown throughout the year
Kashi Gaurav
IIVR, Varanasi, 2011
Tolerant to anthracnose, thrips mites

Kashi Sinduri

Kashi Gaurav
Hybrid Vidhya
Nov 20, 2025 Hybrid
Dr Reena Garima
Nair, Assistant Professor 25
 Varieties of Capsicum
1. California Wonder
2. Chinese Giant
3. World Beater
4. Yolo Wonder
5. Bharat
6. Arka Mohini
7. Arka Gaurav
8. Arka Basanth
9. Arka Gaurav:
10. Arka Basant
11. Arka Mohini
12. Pusa Deepti
13. KTC-1

Nov 20, 2025 Dr Reena Nair, Assistant Professor 26

Hybrid: PRCH 101
80 g average fruit weight 300 320 q/ha yield
Sowing time Spring summer
Suitable for the States J&K, H P and Uttarakhand
PRCH 101
DARL 70
DIBER, Pithoragadh , 2013
Tolerant to Fusarium wilt and powdery mildew
200-
220 q/ha yield
Sowing time Spring summer DARL 70
States J&K, H P and Uttarakhand

KTC 1
IARI (RS), Katrain , 2019
Plant bear 6 - 7 fruits/plant fruit wt 70 g
Sowing time Spring summer KTC 1
States J&K, H P and Uttarakhand
Nov 20, 2025 Dr Reena Nair, Assistant Professor 27
Climate
Chilli is grown in both tropical and sub-tropical
areas. For fruit maturity it requires warm dry
weather.
•Chilli (green and dry chilli)- prefers tempera-
ture range of 20 - 30°C.
•Capsicum- requires 17-23°C
•High pungent C. frutescens, C. chinense requires
high rainfall and humidity. Grown in South
and North East India
Flower drop at temperature above 37- 40 °C. It
cannot tolerate frost
Nov 20, 2025 Dr Reena Nair, Assistant Professor 28
Soil
Chilli can be grown on a wide variety of soils
provided. But loamy or sandy loam. Soil must
be well aerated and rich in organic manure with
a pH range of 6.0 – 7.0

It can withstand drought better than waterlog-

ging and excess moisture.

Productivity is higher is heavy soil and quality

is better in light soil.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 29

Season
In many parts of the country it is grown in all
the three main cropping seasons.
Rainfed crop- June-October (kharif season)
Irrigated crop- Rabi and Summer season

Sowing of Chilli for:

Kharif crop season : July and July

Rabi season : August- September
Summer season : February - March
Nov 20, 2025 Dr Reena Nair, Assistant Professor 30
Seed rate
About 1.5kg/ha and 200 g/ha for hybrid chilli.
The seeds are treated with
Pseudomanas fluorescens @ 10 g/kg of seeds,
which is a biofungicide
Azotobacter and phosphorous solubilizing
bacteria (PSB) cultures @ 8-10 g/kg seed

Biofertilizers: For seedling root dip treatment

with Azotobacter and phosphorous solubilizing
bacteria (PSB) cultures can be used.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 31

Nursery practices : Same as discussed earlier
tomato and brinjal. 35-40 DAS old seedlings are
transplanted.

Preparation of land
The soil is deep ploughed and leveled by plank-
ing. FYM is mixed with the soil at the time of field
preparation. All the weeds should be cleaned.
Proper drainage is essential for development of
crop.

*DAS- days after sowing

Nov 20, 2025 Dr Reena Nair, Assistant Professor 32

Spacing:
[Link] distance depends upon the varieties
and type of soil. Varieties bearing small fruits re-
quire lesser spacing than varieties bearing big
fruits.

•60 x 45 cm- Open pollinated varieties

•75 x 60 cm - Hybrid varieties

•90 x 45 cm Drip Irrigation & Mulching

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 Bed Preparation Laying mulch sheet manually

Laying mulch manually Hole in mulch sheets

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 Making hole for transplanting Transplanting seedling

Nov 20, 2025 Dr Reena Nair, Assistant Professor 35

Transplanted field
 Application of fertilizers
Add well rotten FYM @ 20-25 t/ha or vermicompost @
4-5 t/ha. Incorporate at the time of field preparation 1
week (vermicompost) or 2 to 3 weeks (FYM) before
Transplanting.
Nutrient should be provided as per soil test recom-
mendations.
Apply N- 100-120 kg /ha , 80 kg/ha of P2O5 and 80 kg/ha
K2O has been recommended.
100-120:80:80kg NPK/ha
Basal dose : 40-60:80:80 NPK/ha
20DAT : 30 kg N
1st picking (70 days) : 30 kg N
For Rainfed crop N is given in 4 split-10, 30, 60 &
90DAT 36
 Application of micronutrients and PGRs
• Based on soil test for micronutrients, the
deficient micronutrient should be applied
in soil at sowing/transplanting.

In Zn deficient areas, zinc sulphate @ 25

kg/acre should be applied at last ploughing.

• Apply NAA @ 50 ppm 2-3 times at 15

days interval to minimize flower drop

Nov 20, 2025 Dr Reena Nair, Assistant Professor 37

Irrigation scheduling under drip irrigation
Water requirement of crop
Germination to early growth – 0.50 liter per day
Initial period – 0.75 liter per day
Major crop growth period – 1.25 liter per day
Flowering stage – 2.00 liter per day
Harvesting stage – 1.50 liter per day

Nov 20, 2025 Dr Reena Nair, Assistant Professor 38

 Furrow Irrigation:
First irrigation is given just after transplanting for
better establishment in the soil.
Second irrigation is given 10 days after transplant-
ing.
During this time gap filling can be taken up. After wards
irrigation is given as per the requirement.
Generally 8 to 9 irrigations have given depending on
rainfall, soil type, humidity and temperature. Method of
irrigation adopted is ridges and furrows.
Compared to hot chilli, capsicum is more sensitive to
water stress and require regular irrigation.
Stress during flowering and fruiting adversely affect
crop productivity.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 39
Intercultural operations :
Earthing up after 30 DAT,
Hand weeding and hoeing are done to control weeds.
Field should be weed free up to 30 days to enable the
crop to cover up.
After transplanting 2 hand weedings are required.
Mulching with black Low Density Polyethylene
(LDPE) sheets of 25-30 micron thickness between the
rows by burying both the ends into the soil to a depth of
10 cm as well as drip irrigation will avoid weed growth.
Pre-emergence weedicide spray of Fluchloralin @ 1 lit
a.i. / ha or pendimethalin 1 lit a.i. / ha , Alachlor 2.5 kg
per ha can be used on chillies.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 40

Harvesting, yield and quality control :
Harvesting of fully mature green chilli
fruit is carried out either at four days interval
from 70 days after planting continued till 150
days. Grading is done based on the size of the
fruits and is packed in the crates. The small
sized, curved and misshapen fruits are sepa-
rated.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 41

Yield
Improved : 250-300 q/ha.
Hybrid : 400 -500 q/ha
Dry : 15-20q/ha

Post harvest handling and storage :

Chilli should be stored at 7°C to 13°C) and at a rela-

tive humidity of 90 to 95%.
Under tropical conditions, 200 - gauge low and high
density polyethylene films are suitable for packing of
whole chilli in units of 250 g each.
Such packs can be stored at a cool, dark, dry place for
about a year.
Nov 20, 2025 Dr Reena Nair, Assistant Professor 42
 Insect pest
1. Gram pod borer: Helicoverpa armigera (Hübner) (Lepid-
optera: Noctuidae)
2. Tobacco caterpillar: Spodoptera litura Fabricius (Lepidop-
tera: Noctuidae)
3. Thrips: Scirtothrips dorsalis Hood (Thysanoptera: Thrip-
idae)
4. Aphids:
Aphis gossypii (Glover) (Hemiptera: Aphididae)
Myzus persicae (Sulzar) (Hemiptera: Aphididae)
5. Red spider mite: Tetranychus spp. (Acarina: Tetra-
nychidae)
6. Broad/yellow mite: Polyphagotarsonemus latus Banks (A-
carina: Tetranychidae)
Nov 20, 2025 Dr Reena Nair, Assistant Professor 43
 Diseases
1. Damping off: Pythium aphanidermatum (Edson) Fitzp,
Rhizoctonia solani Kuhn
2. Die back and fruit rot: Colletotrichum capsici (Syd.)
3. Choanephora blight: Choanephora cucurbitarum (Berk. &
Ravenel) Thaxt
4. Mosaic complex: Alpha mosaic virus
5. Powdery mildew: Leveillula taurica (Lév.) G. Arnaud
6. Cercospora leaf rot: Cercospora capsici Heald & F.A. Wolf
7. Bacterial leaf spot: Xanthomonas campestris pv. vesicatoria
(Pammel) Dowson
8. Fusarium wilt: Fusarium solani (Mart.) Sacc.
9. Alternaria leaf spot: Alternaria solani Ell. Mart.
10. Leaf curl disease: Leaf curl virus
Nov 20, 2025 Dr Reena Nair, Assistant Professor 44
 Nematodes
1. Root-knot nematode: Meloidogyne spp.
2. Lesion nematode: Pratylenchus spp.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 45

 Die Back and Fruit Rot
Disease is more in December - October in transplanted crop
Small, circular to irregular, brownish black scattered spots appear on leaves.
Severely infected leaves defoliate. Infection of growing tips leads to necrosis
of branches from tip backwards. Shedding of flowers due to the infection at
pedicel and tips of branches
•Fruit symptoms:
Ripe fruits are more vulnerable to attack than green ones. Small, circular,
yellowish to pinkish sunken spots appear on fruits. Spots increase along
fruit length attaining elliptical shape. Severe infection results in the shrivel-
ling and drying of fruits. Tissues around lesions will be bleached and turn
white or greyish in colour and lose their pungency. On the surface of the le-
sions minute black dot like fruiting bodies called ‘acervuli’ develop in con-
centric rings and fruits appear straw coloured. The affected fruits may fall
off subsequently. The seeds produced in severely infected fruits are discol-
oured and covered with mycelial mat.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 46

 Favourable conditions: Temperature 28 °C with relative humidity (RH) more
than 97%, humid weather with rainfall at frequent intervals, intercropping with
turmeric which is another host of the fungus

Nov 20, 2025 Dr Reena Nair, Assistant Professor 47

Cultural control:
•Production of pathogen-free planting materials
is the key control measure used to manage the
disease.
•Transplants should be kept clean by controlling
weeds and solanaceous volunteer plants in the
vicinity of the transplants
•Stagnation of water should not be allowed in
nursery beds and fields in order to avoid fungal
infection.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 48

Chemical control:
For die back and fruit rot :
•Spray benomyl 50% WP @ 80 g in 240 l of water/acre
•Difenoconazole 25% EC @ 50 ml in 200 l of water/acre
•Hexaconazole 2% SC @ 1200 ml in 200 l of water/acre
•Propineb 70% WP @ 200 g in 200-300 l of water/acre
•Tebuconazole 25% WG @ 200-300 g in 200 l of water/
acre
•Azoxystrobin 23% SC @ 200 ml in 200-300 l of water/
acre
For anthracnose and fruit rot
Apply captan 50% WG @ 600 g in 200 l of water/acre
captan 70% + hexaconazole 5% WP @ 200-400 g in 200 l
of water/acre
Nov 20, 2025 Dr Reena Nair, Assistant Professor 49
Nov 20, 2025 Dr Reena Nair, Assistant Professor 50
 Taxonomic characters of the five cultivated species of Capsicum

Nov 20, 2025 Dr Reena Nair, Assistant Professor 51

 Several cultivars of chili peppers grown all around
the world. Depending upon cultivar type, it bears
flowers which subsequently develop into fruit pods
of variable size, shape, color, and pungency.
Moreover, again, depending on the cultivar type, their
hotness ranges from mild, fleshy (Mexican bell pep-
pers) to fiery, tiny, Nag Jalokiya chili peppers of the
Indian subcontinent. The hotness of chili measured
in “Scoville heat units” (SHU). On the Scoville scale,
a sweet bell pepper scores 0, a jalapeño pepper
around 2,500-4,000 units, and Mexican habañeros
may have 200,000 to 500,000 units.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 52

 Varieties
Chilli Capsicum
G-4 (Bagyalaxmi) Fruits are bright red and contain 0.52 mg capsaicin per gm
of fruit.
1. California Wonder:
G-5 (Andra Jyothi):It is tolerant to thrips. The capsaicin content is 0.65 mg/g 2. Chinese Giant:
of fruit.
Pusa Jwala: The plants are dwarf and spreading in habit. Fruits are long red
3. World Beater
and contain capsaicin of 0.48 mg/g of fruits. 4. Yolo Wonder
Pusa Sadabahar
Arka Abir: It is suitable for colour extraction. 5. Bharat
Sindhur : The fruits have deep red thick pericarp. The capsaicin content of 6. Arka Mohini
0.81 mg/g fruit.
Pusa Sadabahar:This is a multipurpose chilli cultivar. It can be consumed 7. Arka Gaurav
green and used for preparation of red powder and manufacture of oleoresin. 8. Arka Basanth
Arka Lohit: released by IIHR, Bangalore. Tolerant to moisture stress, suitable
for rainfed condition. Fruits are dark green with a capsaicin content of 0.21 per 9. Arka Gaurav:
cent fruits are highly pungent ,
Arka Harita: High yielding chilli F1 hybrid developed by using MS line. Plants
10. Arka Basant
tall (1m) & spreading (90cm.). Fruits medium long (10 cm) with width 1 cm. 11. Arka Mohini
Fresh yield 31 t/ hectare and dry yield 6 t/ ha in 150-160 days. Fruits are dark
green and turn red. Tolerant to powdery mildew and viruses. 12. Pusa Deepti
Arka Meghana: High yielding chilli F1 hybrid developed by using MS line.
Plants medium tall (81.3 cm) & spreading 69.5 cm. Fruits long (10.6 cm) with
13. KT 1
width of 1.2 cm. Very early, taking 24 days for 50% flowering. Fresh yield of
33.5 t/ ha and dry yield of 5 t/ ha in 140-150 days. Fruits are dark green and
turn deep [Link] to powdery mildew and viruses.
Arka Suphal PMR 57: Resistant to powdery mildew and field tolerant to vir-
uses.
Arka Sweta: High yielding chilli F1 hybrid developed by using MS line. Fruits
are light green, turns red.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 53

 Varieties of Chilli
1. G-4 (Bagyalaxmi) Fruits are bright red and contain 0.52 mg
capsaicin per g of fruit.
2. G-5 (Andra Jyothi):It is tolerant to thrips. The capsaicin
content is 0.65 mg/g of fruit.
3. Pusa Jwala: The plants are dwarf and spreading in habit.
Fruits are long red and contain capsaicin of 0.48 mg/g of
fruits.
4. Pusa Sadabahar
5. Arka Abir: It is suitable for colour extraction.
6. Arka Lohit
7. Arka Sweta
8. Jawahar Mirch-218
Hybrids:
• Arka Harita, Arka Meghana
Nov 20, 2025 Dr Reena Nair, Assistant Professor 54
Nov 20, 2025 Dr Reena Nair, Assistant Professor 55
Control of : Soil borne fungus, Fusarium wilt, nematodes
and resting stages of insects

Cultural control:
•Soil solarization: Cover the beds with polythene sheet
of 45 gauge (0.45 mm) thickness for three weeks be-
fore sowing for soil solarization which will help in re-
ducing the soil borne pests
Biological control:
•Apply neem cake @ 100 Kg/acre at the time of trans-
planting for reducing nematodes and borer damage.
Chemical control:
•In nematode severe area apply carbofuran 3% CG @
26,640 g/acre

Nov 20, 2025 Dr Reena Nair, Assistant Professor 56

 Chilies contain health benefiting an alkaloid compound, capsaicin, which gives them
strong spicy, pungent character. Early laboratory studies on experimental mammals
suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic
properties. It also found to reduce LDL cholesterol levels in obese.
•Fresh chili peppers, red and green, are a rich source of vitamin-C. 100 g fresh chilies
provide about 143.7 µg or about 240% of RDA. Vitamin-C is a potent water-soluble
antioxidant. It is essential for the collagen synthesis inside the human body. Collagen
is one of the main structural protein required for maintaining the integrity of blood
vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin-C helps
protect from scurvy, develop resistance against infectious agents (boosts immunity),
and scavenge harmful, pro-inflammatory free radicals from the body.
•They are also good in other antioxidants such as vitamin-A, and flavonoids like β-
carotene, α-carotene, lutein, zeaxanthin, and cryptoxanthin. These antioxidant sub-
stances in capsicum help protect the body from injurious effects of free radicals gen-
erated during stress, diseases conditions.
•Chilies carry a good amount of minerals like potassium, manganese, iron, and magne-
sium. Potassium is an important component of cell and body fluids that helps control-
ling heart rate and blood pressure. The human body use manganese as a co-factor for
the antioxidant enzyme, superoxide dismutase.
•Chilies are also good in the B-complex group of vitamins such as niacin, pyridoxine
(vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the
sense that human body requires them from external sources to replenish.
Chili peppers have amazingly high levels of vitamins and minerals. Just 100 g provides
(in % of recommended daily allowance):
240% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
32% of vitamin A,
13% of iron,
14% of copper,
7% of potassium,
However, no cholesterol.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 57

 Botany

Nov 20, 2025 Dr Reena Nair, Assistant Professor 58

Commercially produced dry chilli mainly comes from Capsicum
annuum cultivars. It is a very variable species growing to 1.5 m
high.

Leaves - the shape varies according to cultivar from broadly

rounded to elongated with a tapering tip. The colour ranges from
dark to light green and occasionally even purple.

Flowers - single, white flowers usually occur at the ends of

branches. Flower is bisexual and protogynous.

Fruits - very variable in size, shape, colour and pungency. De-

pending on the cultivar, they range from the mild, fleshy, sweet
peppers used as vegetables and to make paprika, to the tiny,
fiery, finger-like chilli peppers. Seeds are white or cream, almost
circular and flat.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 59

Season
In many parts of the country it is grown in all the three main
cropping seasons.
During monsoon the crop is mainly grown for dry red chillies
while in other seasons it is mostly for green chillies.
Crop grown in summer season most likely affected by complex
virus diseases. Chilli cannot be grown during winter in North
India as the temperature is quite low, which the crop cannot
with stand.
Capsicums are known to perform better in rabi season and
when they grown in summer, yields are very low due to poor
crop growing and fruit set and also severe diseases, especially
virus in hills.

Nov 20, 2025 Dr Reena Nair, Assistant Professor 60

 Planting with drip &
mulch:
Planting is done at a spacing 90
of 90 x 60 x 45 cm (29,000
plants/ha) in the paired
row system (Drip) other-
wise 60 x 45cm, using 45
marked ropers at 45 cm
spacing. 40 - 45 DAS old
60
seedlings are dipped in 0.5%
solution of Pseudomonas flu-
orescens for 30 minutes and
are transplanted in the main
field.

Dr Reena Nair, Assistant Professor Nov 20, 2025 61