Superiority test of local chili lines with triple productive perennial type

Most Indonesian people like the taste of spicy food. The primary source of the spice in spicy food is chili, which mainly comes from the Capsicum fruitenscens L. The preference for chili was obtained by selecting the random hybridization offspring of Blitar local cayenne pepper with Banyuwangi local cayenne pepper. Selected sample genotypes are characterized, bulk picked, and replanted from one growing season to the next. This activity obtained twelve perennial chili lines with overlapping fruit types, which then became genetic material in the superiority test. Later, the chili was compared with two similar new superior varieties that the Agriculture Ministry had released. Molecular assays were tested to confirm the differences between the 14 genetic materials. The superiority test between genetic materials uses an observation approach that observes sample plants at the Karangploso Experimental Garden from February to November 2021. Six SSR primers can distinguish the cayenne pepper lines. The farthest genetic distance between genotypes with a genetic similarity coefficient value of 0.60 was displayed by cluster I with cluster II, and the closest genetic distance with a similarity coefficient value of 0.92 was displayed by cluster I by strains CBLBw 002 and CBLBw 003. The perennial triple-stacked local chili lines have better traits than other stacked fruit types and improve the traits of the two new superior varieties of cayenne pepper that have been released. The better traits are due to fruit yield potential and higher capsinoid content, and consumer preference.