Physiological Characterization of Manzano Hot Pepper (Capsicum pubescens R & P) Landraces

Abstract

<jats:p>Six manzano hot chile pepper landraces (<jats:italic>Capsicum pubescens</jats:italic> R &amp; P) were evaluated to identify genotypes which might contribute toward obtaining superior hybrids by providing the following characteristics: low height, short internodes, rapid biomass accumulation, high harvest index, high fruit quality, and high photosynthetic rate. The landraces studied were `Chiapas', `Huatusco I', `Huatusco II', `Perú', `Puebla', and `Zongolica'. Plants were grown in a shaded glasshouse for 9 months, with drip irrigation. Growth, biomass distribution, fruit quality and yield were determined. All varieties exhibited advantageous characteristics, i.e., large fruit (60 mL) with thick pericarp (4.2 mm) in `Puebla'; short internodes (10 cm) in `Zongolica' and `Huatusco II'; high harvest index (0.24), high yield (18 to 19 t·ha<jats:sup>−1</jats:sup>) and high relative growth rates (0.12 g·g<jats:sup>−1</jats:sup>·d<jats:sup>−1</jats:sup>) in `Perú' and `Puebla'; and high dry mass accumulation (450 g/plant) in `Chiapas'. The highest photosynthesis rate in manzano hot pepper was 7.7 μmol of CO<jats:sub>2</jats:sub>/m<jats:sup>2</jats:sup>/s at 500 μmol photons/m<jats:sup>2</jats:sup>/s, in `Zongolica' and `Puebla'.</jats:p>

Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)

“…These requirements were probably responsible for the lack of success in attempts to transfer this species to the Mediterranean climate [3]. C. pubescens peppers need up to 9 months to complete a fruiting cycle, compared to 4-5 months for C. annuum varieties [5].…”

Rentabilidad de chile manzano (Capsicum pubescens R Y P) producido en invernadero en Texcoco, Estado de México

“…Espinosa and Villa (2008) mention that the main production areas are located in the state of Michoacan, Puebla, State of Mexico and Veracruz, Chiapas and Oaxaca lesser scale. Its use is irreplaceable in areas of the mountains north of intensivos tienen ventajas no sólo en la calidad y cantidad de producto cosechado, sino que también en la oportunidad de su producción (Pérez y Castro, 1998;Pérez et al, 2004).…”

Fusarium sambucinum Fuckel agente causal de la pudrición de frutos de chile manzano (Capsicum pubescens) en México

“…El chile manzano (Capsicum pubescens R y P) es un producto agrícola con altas posibilidades de comercialización a nivel mundial por su demanda para consumo como verdura, o bien por sus propiedades químicas para la obtención de derivados de capsaicina (Pérez-Grajales et al, 2004). El chile manzano fue introducido en México a principios del siglo XX, es el único tipo de chile que se cultiva entre de 1700 y 2500 m; crece como arbusto grande y puede llegar hasta los 3 metros, el fruto es esférico, verde en estado tierno y se torna rojo, amarillo y naranja al madurar.…”

“…El período de siembra es en los meses de abril y mayo, el consumo es insustituible para las zonas de la sierra norte de Puebla, Toluca y Michoacán (principalmente Morelia), donde forma parte de los hábitos alimenticios. En cuanto a su cosecha a cielo abierto The manzano chili pepper (Capsicum pubescens R and P) is an agricultural product with high possibilities of worldwide commercialization due to its demand for consumption as a vegetable or for its chemical properties to obtain sub products of capsaicin (Pérez-Grajales et al, 2004). Manzano peppers were introduced into Mexico at the beginning of the 20th Century, and it is the only type of chili pepper grown between 1700 and 2500 masl; it grows as a large bush, it can reach heights of up to 3 meters, the fruit is spherical and is green until its stage of maturity, when it turns red, yellow and orange.…”