MST FARHANA NAZNEEN CHOWDHURY1, MOHD RAFII YUSOP1,2,*, SITI IZERA ISMAIL3, SHAIRUL IZAN RAMLEE1, YUSUFF OLADOSU2, MONIR HOSEN2, GOUS MIAH4
BIOCELL, Vol.44, No.3, pp. 269-278, 2020, DOI:10.32604/biocell.2020.09627
- 22 September 2020
Abstract Chili (Capsicum annuum L.) is the popular spicy vegetable crops belonging to family Solanaceae. Chili peppers
are known for their pungency characteristic due to the presence of capsaicinoids that classifies them into hot or sweet
pepper. Chili is used as spices, folk remedies for diseases, vegetables, and coloring agent showing a diverse role in
human’s life. However, its production is hampered by different biotic stress and abiotic factors. Similarly, the
unavailability of high yielding varieties, high temperature, and disease incidence, particularly, anthracnose disease, are
the major constraints responsible for the low production of chili pepper. The… More >
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