Anthocyanins pigment diversity and stability analysis in chilli (Capsicum annuum L.) accessions

Chilli is a versatile commercial crop with diverse applications in food, phytofeed, pharmaceutical and cosmeceutical industries. The vibrant hues of purple or black peppers are attributed to anthocyanins, specifically delphinidin and cyanidin, renowned for their antioxidant properties. Over two seasons, twenty-six purple-fruited accessions were evaluated for anthocyanin content. The total anthocyanin levels varied from 30.2 to 59.7 mg/100 g FW (Fresh weight). Liquid Chromatography-Mass Spectrometry profiling revealed that delphinidin and cyanidin contents ranged from 8.19 to 32.6 mg/100 g FW and 0 to 16.5 mg/100 g FW, respectively. The IIHR-B-HP-81 accession had the highest total anthocyanin content of 59.7 mg/100 g FW and 32.2 mg/100 g FW of delphinidin. Significant genotype x environment interactions and a positive Annichiarico Environmental Index value for the rainy season highlighted the influence of a favourable climate with low temperatures, optimal for fruit anthocyanin accumulation. Stability analysis revealed that accessions IHR-B-HP-81, IHR-B-HP-129, IHR-B-HP-53 IHR-B-HP-18, IHR-B-HP-56 and IHR-B-HP-137, which ranked high in the simultaneous selection index, demonstrated well-balanced and consistent performance across different environments. These key accessions with high anthocyanin content could serve as potential donors for breeding nutraceutical-rich peppers, benefiting the food and healthcare industries.