Kerala Agricultural University released a
new green chilli variety named KAU Thejaswini
¨
Kerala Agricultural
University (KAU) released a new green chilli variety named KAU Thejaswini.
¨
The variety was developed
at the College of Agriculture, Vellayani, under the Department of Vegetable
Science.
¨
KAU Thejaswini is a
bush-type green chilli variety developed for Kerala’s farming conditions.
¨
It has field tolerance to
major production constraints and is suitable for year-round cultivation in
homesteads, kitchen gardens, and terrace cultivation.
¨
The variety has a yield
potential of 32.5 tonnes per hectare. It produces an average of 84 fruits per
plant and about 667 grams per plant.
¨
The fruits are about
11.29 cm long, pendent, smooth, glossy, and dark green, and they turn red on
ripening.
¨
KAU Thejaswini has medium
pungency with capsaicin content of 0.45 per cent.
¨
It contains Vitamin C at
121 mg per 100 g and oleoresin at 15.1 per cent.
¨
The variety is tolerant
to bacterial wilt and viral diseases.
¨
Kerala Agricultural
University is a state agricultural university in Kerala.
¨
Capsaicin is the compound
responsible for pungency in chilli.
¨ Bacterial wilt is a major plant disease caused by bacterial infection in crops.
¨ Oleoresin is a natural extract used in spices and food processing.
