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The present investigation on genetic variability in amaranthus (Amaranthus tricolor L.) Genotypes under Chhattisgarh plains was carried out at Pt. KLS College of Horticulture and Research Station, Rajnandgaon, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during kharif season 2015-16. The experiment was comprised of twenty three genotypes of amaranthus, laid out in Randomized Block Design (RBD) with three replications. Significant variations were recorded for the various characters studied. Widest range of variation was observed in Foliage yield (kg/plot) followed by harvest index(%), Leaf area, plant height and number of leaves per plant. Maximum genotypic and phenotypic coefficient of variation (GCV and PCV) was observed for Dry stem weight followed by Dry plant weight, harvest index (%), leaf stem ratio, Fresh stem weight. High magnitude of heritability was observed for Dry stem weight (91.7%) followed by Fresh stem weight (84.7%), Dry plant weight (84.6%), harvest index (83.3%) and leaf stem ratio (79.7%). The maximum genetic advance as percentage of mean was observed high for Dry stem weight (66.66%) followed by Dry plant weight (56.66%) and leaf stem ratio (50.57%). The highest heritability was recorded for the characters dry stem weight (91.7 %), fresh stem weight (84.7 %), dry plant weight (84.6 %), harvest index % (83.3 %), On the basis of this investigation selection criteria are Dry stem weight bringing out the improvement in amaranthus because they appearance with high value of GCV, PCV, heritability and genetic advance.

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Vegetables are considered as protective food because of various vitamins, minerals and antioxidants present in them. In India systematic vegetable improvement work was started in the 1970‟s and since then India has improved tremendously in terms of vegetable production with respect to world ranking and ranks 2nd after China. Almost all the varieties of public domain have been evolved with various special characteristics through conventional breeding approach but with the recognition of various biotechnological tools for genetic improvement of crops, emphasis is being given on the integrated approach of vegetable improvement. As conventional breeding approach of improvement has been realized a slow process of genetic improvement which improves genome in an uncontrolled fashion with more number of generations to assemble and fix the desirable traits while, biotechnological approach allow introgression of a single distinct gene without linkage drag. The producer of vegetables for processing in the next ten years must be highly competitive and efficient. Quality of processed foods has always included purity, color, size, texture and flavor. In a more international market it also must include consistency, suggesting perhaps a uniform grading system, unless the processor's label is an accepted seal of quality.