Oleoresin is a viscous liquid, possessing aroma and flavor, extracted from red chilli fruits is preferred against ground chillies in view of its natural anti-oxidant, long shelf life under ideal conditions and less storage space. In food and beverage industries, chillies have acquired great importance in the form of oleoresins which permit uniform distribution of colour to foodstuffs and characteristic flavor. In the pursuit of promising oleoresin yield, a field experiment was conducted in Black soil of Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during Kharif-2013-14 with the consideration of twenty chilli genotypes as twenty treatments in randomized block design. All the treatments fertilized with common recommended dose of fertilizer (150:50:50) and package of practices. Quality parameters viz. oleoresin and colour value in chilli fruits was increased with maturity of the fruits Agnirekha recorded significantly highest oleoresin content 13.95 % and 19.34 % in green and red chilli fruits respectively. Nonetheless G-5 and G-4 genotypes from guntur recorded highest oleoresin yield 14.90 kg ha-1 and 150.56 kg ha-1 in green and red chilli respectively. Highest colour value of green (86.05 ASTA Units) and red (274.48 ASTA Units) fruits were observed in chilli genotype GCL 5-4 and G-5, respectively. However, genotype G-5 performed well with respect to both oleoresin yield and colour value and suitable for black soil under semi-arid climatic condition. Furthermore, after harvest mean fertility status of soil (N 0.030 %, P 16.58 kg ha-1 and K 229.86 kg ha-1) was decline over initial status (N 0.031 %, P17.27 kg ha-1 and K 288.85 kg ha-1) to meet out its nutritional requirement.
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