Estimation of environment stability for fruit yield and capsaicin content by using two models in Capsicum chinense...

Capsicum chinense Jacq. (Ghost Pepper) is well-known for its high pungency and pleasant aroma. The recent years witnessed a significant decline in popularity of this important crop due to the use of inferior planting material and lack of elite lines. To maintain constant performance across a variety of settings, it is crucial to choose stable lines with high yield and capsaicin content, as these are the most promising traits of Ghost Pepper.

In this study, 120 high-capsaicin genotypes were subjected to a 3-year (kharif 2017, 2018 and 2019) stability investigation utilizing two well-known stability methods: Eberhart-Russell (ER) and additive main effects and multiple interaction (AMMI). Three replications were used following Randomized Complete Block Design for 11 traits. The experiment soil was sandy loam with pH 4.9. Minimum and maximum temperature of 18.5 °C, 17.5 °C, 17.4 °C and 32.2 °C, 31.3 °C, 32.7 °C and rainfall of 1,781, 2,099, 1,972 mm respectively was recorded for the study period.

The genotype-environment linear interaction (G×E Lin.) was highly significant for days to 50% flowering, capsaicin content, fruit length and girth, fruit yield per plant and number of fruits per plant at p < 0.005. G×E interaction for fruit yield and capsaicin content in AMMI-analysis of variance reported 67.07% and 71.51% contribution by IPCA-1 (interactive principal component axis) and 32.76% and 28.49% by IPCA-2, respectively. Eight genotypes were identified to be stable with high yield and capsaicin content. The identified stable lines can be opted for cultivation to reduce the impact of crop failure when grown in different macro-environments. Moreover, the pharmaceutical and spice sectors will also be benefitted from the lines with high capsaicin content. Further research assessing the lines' performance across various regions of India can provide a solid foundation for the crop's evaluation at national level.