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Not AvailableVariability and association analysis were studied among 42 genotypes of hot pepper (Capsicum annuum L.) comprising exotic (Taiwan), landrace and open-pollinated varieties for some important nutritional quality traits. The phenotypic coefficient of variation (PCV) was higher than genotypic coefficient of variation (GCV) for all the traits under study and difference between GCV and PCV was not high, indicating that these quality traits were not much influenced by the environmental factors. Heritability ranged from 38.8% (manganese μg g-1) to 99.9% (capsaicin %). High heritability and high genetic advance were observed for ascorbic acid, total phenols, iron (Fe) and beta carotene content in fruits indicating involvement of additive gene action. Association analysis exhibited both positive and negative correlations among the traits under study.Not Availabl