QUANTIFYING THE QUALITY ATTRIBUTES CAPSAICIN AND OLEORESIN CONTENT IN VARIOUS HYBRIDS OF CHILI PEPPERS (CAPSICUM ANNUUM L.) AFFLICTED BY ANTHRACNOSE DISEASE ACROSS DIFFERENT SEASONS

Chili (Capsicum annuum L.) stands as a crucial spice in both its ripe, dried form and its fresh, green form, widely used in kitchens worldwide. Its pungency and vibrant red color make it an indispensable condiment in various cuisines. However, anthracnose disease poses a significant threat to chili crops, causing substantial quantitative and qualitative damage. The severity of this disease fluctuates due to factors such as weather conditions, plant growth stages, and varying cultivar susceptibilities, leading to changing disease dynamics over time. To address this issue, research is imperative to understand the impact of seasonal variations and anthracnose disease incidence on quality parameters like capsaicin and oleoresin content. Thus, a study was conducted, assessing three resistant hybrids and nine moderately resistant hybrids alongside their parent varieties and a susceptible check, CHD8. This evaluation took place across three distinct planting seasons: February, June, and September. In the resistant hybrids, it was observed that the capsaicin and oleoresin content was higher in healthy fruits compared to those affected by anthracnose disease. Moreover, hybrids exhibited higher capsaicin content than their parent varieties across all three seasons. Therefore, selecting healthy fruits from disease-free hybrids is recommended to achieve higher yields of capsaicin and oleoresin in chili.