Chili peppers (Capsicum L.) are the most important vegetable cum spice because of their colour, taste, pungency, flavor and aroma belongings to the family Solanaceae grown in tropical and sub tropical regions of the world. They possess high nutritional value and are good sources of vitamins A, C and E. However, a major constraint facing the chili crop is the high incidence of pests and diseases. Hence, the plant bio-techniques encompassing plant tissue culture and genetic engineering are gradually becoming a functional aspect of classical breeding programmes and identification of chili pepper germplasm

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Dr. S. Subba Tata, M.Sc.(Biotechnology), M.Sc.(Botany), M.Tech.(Biotechnology) and Ph.D.(Botany), Assistant Professor (C) of Agricultural Biotechnology, Department of Botany, Andhra University, Visakhapatnam, India. He Qualified CSIR-NET, APSET and GATE,Authored on one book and Published 26 Research papers in National and International Journals