Kerala Agricultural University (KAU) releases high-yielding green chilli variety KAU Thejaswini

Key facts

• The Kerala Agricultural University (KAU) has released a new green chilli variety named KAU Thejaswini, specifically developed for the farming conditions of Kerala.
• The variety was developed by the Department of Vegetable Science at the College of Agriculture, Vellayani, and released by the 30th State Seed Sub-Committee for the Release of New Crop Varieties.
• KAU Thejaswini is a bush-type plant that exhibits field tolerance to bacterial wilt and viral diseases, making it suitable for stable production in homesteads and commercial farms.
• The variety has a high yield potential of 32.5 tonnes per hectare, with fruits averaging 11.29 cm in length and a capsaicin content of 0.45 per cent.
• Technical specifications of the fruit include a Vitamin C content of 121 mg per 100 g, an oleoresin content of 15.1 per cent, and an average production of 84 fruits per plant.