Dr. K. B. KathiriaPATEL ANILKUMAR LALJIBHAI2017-08-042017-08-042008http://krishikosh.egranth.ac.in/handle/1/5810027345Chilli (Capsicum annuum L.) is an important vegetable and condiment crop having immense commercial and therapeutic value. It is mostly used as powder of dry red fruits in food preparations. Green fruits are used as vegetable purpose and dry fruits used in spice. Chilli is also used in food processing industry for pickle and sauce making. Thus, chilli has become indispensable condiment of every Indian home. Chilli fruits contain high amounts of carotene (provitamin A) and vitamins C (ascorbic acid), E, B1 (thiamine), B2 (riboflavin), and B3 (niacin). Higher intake of carotene may reduce the risk of cancer (Ziegler et al., 1986). Hartwell (1971) listed 14 references where chilli has been cited as a therapeutic agent for cancer. Chilli also has tonic and carminative action. It is also used in preparation of ginger beer and other beverages products.enGenetics & Plant bredingAnalysisThesis