Sarangamath, Dr. P.A.BIDARI, B.I.2019-09-182019-09-182001-08-09Th-6067http://krishikosh.egranth.ac.in/handle/1/5810128628Studies made on yield and quality of Byadgi chillies in relation to soil properties in Dharwad, Haveri and Gadag districts of Kamataka indicate that, deep black soils produced highest yield and first grade fruits, while red soils produced lowest yield and third grade fruits and medium black soils were intermediate in influencing the yield and quality of fruits. Nutient status of soils, moisture availability and other soil properties influenced the root growth and nutrient uptake by plants leading to variation in the yield and quality of Byadgi chillies. Different grade Byadgi chilli fruits were analysed for physico-chemical characters, quality attributes and mineral composition. Further, pericarp and seed components were also analysed for minerals separately, to study their partitioning in fruit components and to establish relationship between quality attributes and mineral status of whole fruits/fruit components. Non significant difference existed between different grades of fruits for capsaicin and oleoresin contents, but significant difference existed for colour value of fruits with first grade fruits recording highest quality attributes followed by second and third grade fruits. Mineral concentration in whole red fruits followed the order K>N>Ca>Mg>S>P>Fe>Mn>Zn>Cu and significant difference existed between different fruit grades for K concentration in whole fruits pericarp component with highest concentration in the first grade fruits. Partitioning of minerals in fruit components revealed that, irrespective of fruit grade, all minerals except K and Ca gets partitioned more in seed than in pericarp. Correlation studies revealed that, yield/quality attributes of chillies are negatively related to bulk density of soil, while other soil physico-chemical properties are positively related. Similarly, organic carbon, available N and K had significant positive correlation with yield/quality of fruits. Significant positive relationship between colour value of fruits and K concentration in whole fruit/pericarp component was observed.ennullThesis