Field Screening of Chilli (Capsicum annuum L.) Germplasm for Fusarium Wilt Resistance

One of the most important commercial spices, chilli (Capsicum annuum L.), is grown and used all over the world for pickles, vegetables, spices, and condiments. Chilli is rich in essential vitamins and bioactive molecules and plays a crucial role in providing nutrients and has anti-inflammatory and antioxidant properties. Nonetheless, several biotic and abiotic factors prevent chilli from being produced; among the most serious fungal illnesses is Fusarium wilt. This study aims to identify resistant sources among 120 chilli germplasm lines against Fusarium oxysporum f. sp. capsici under natural conditions (field). During the 2022 and 2023 cropping seasons, the pathogen was isolated from samples of infected roots and stems, and the genotypes were tested. Values for the Area Under the Disease Progress Curve (AUDPC) and disease incidence were noted. Results indicated varying levels of resistance, with 27 genotypes showing moderate resistance, 31 genotypes showing moderate susceptibility, 45 genotypes being susceptible, and 17 genotypes being highly susceptible. This research highlights the importance of resistant varieties for managing Fusarium wilt in chilli crops, offering environmentally friendly and farmer-accessible solutions.