Biological Control inCapsicumwith Microbial Agents

Abstract

Capsicum annuum L. has great importance worldwide for its nutritional characteristics and its antioxidant content. It is cultivated in different geographical areas, under field and greenhouse conditions, and its production can be used for fresh consumption or processing. During its growth, it can be affected by biotic factors, such as pests and diseases that negatively affect the production and quality of its fruits, thus making adequate control measures necessary to avoid relevant economic losses. The environmental conditions that occur in its production promote the development of pests and diseases that can progress rapidly, making it increasingly difficult to manage populations of Capsicum. Traditionally, chemical pesticides have been used to deal with these problems, but their indiscriminate use has had negative consequences on the environment and human health. Biological control, based on the use of microorganisms, is thus presented as an efficient and sustainable alternative for Capsicum cultivation and offers a series of additional benefits. This chapter reviews the control alternatives available with microbial agents and their applications in the protection of Capsicum plants.