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Rosanna Freyre, Amy C. Douglas, and Michael O. Dillon

National Geographic Society and National Science Foundation for support of field studies. Chilean field collaborators are acknowledged and include M. Finger, J. Guerra, B. Palma, C. Trujillo, S. Teillier, and M. Villarroel. M. Nakazawa and J. Wen are

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Genhua Niu, Denise S. Rodriguez, Kevin Crosby, Daniel Leskovar, and John Jifon

users has become intense. Use of alternative water sources such as municipal reclaimed water and other poor-quality, non-potable saline waters for irrigating agricultural crops such as chile peppers may be inevitable in the water scarce southwestern

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Paul W. Bosland, Jaime Iglesias, and Max M. Gonzalez

1 Associate Professor. 2 Research Assistant. We wish to acknowledge the New Mexico Chile Commission for its support of this project. A contribution of the New Mexico Agricultural Experiment Station, New Mexico State Univ., Las Cruces. The

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Mohammed B. Tahboub, Soumaila Sanogo, Paul W. Bosland, and Leigh Murray

Phytophthora blight, caused by Phytophthora capsici , constitutes a limiting factor to profitable production of many crops worldwide ( Erwin and Ribeiro, 1996 ), including chile pepper ( Sanogo, 2003 , 2004 ; Sanogo and Carpenter, 2006

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Paul W. Bosland

Capsicum, a New World genus, has a richness in diversity that has not received much attention. Along with tomato and potato, chile is one of the important New World crops belonging to the Solanaceae family. The Capsicum fruits are popular and used in cuisines from all over the world. There are many different cultivars, forms, and uses of Capsicum. Most cultivars grown in the United States belong to one species, Capsicum annuum. The species is divided into groups based on fruit shape, flavor, and culinary use. Unfortunately, there is confusion about the names associated with the various fruit types. This article attempts to reduce some of the confusion. Whatever the name, there can be no argument that Capsicum is an amazing plant genus.

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Asmita Nagila, Brian J. Schutte, Soum Sanogo, and Omololu John Idowu

Chile pepper ( Capsicum annuum ) is an important horticultural crop in New Mexico. In 2018, ≈8400 acres in New Mexico were cultivated with chile pepper, which comprised 46% of total chile pepper acreage in the United States [ U.S. Dept. Agr

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Derek W. Barchenger, Danise L. Coon, and Paul W. Bosland

Chile peppers have extensive morphological diversity, especially for leaf and fruit color and shape as well as plant habit. This diversity has led to the development of chile pepper plants for ornamental applications ( Stommel and Bosland, 2006

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Rebecca Creamer, Soumaila Sanogo, Osama A. El-Sebai, Jared Carpenter, and Robert Sanderson

Mexico Chile Commission, the New Mexico Chile Task Force, and the New Mexico State University Agricultural Experiment Station for their support of this work.

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Roy M. Nakayama and Frank B. Matta


‘NuMex R Naky’ has been released as a high yielding, long, wide, smooth-fruited chile (Capsicum annuum L.). ‘NuMex R Naky’ is adapted to southern New Mexico; it sets fruit under high day temperatures and low relative humidity. ‘NuMex R Naky’ fruit have a high concentration of extractable red color and exhibit low pungency. ‘NuMex R Naky’ is recommended for home and commercial production of green and red chile in New Mexico.

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Paul W. Bosland and Jit B. Baral

Chile peppers ( Capsicum L. spp.) are known for causing the sensation of heat or burning when consumed. The heat sensation is incited by the type and the amount of a group of capsaicinoids, the alkaloids found only in chile pepper pods ( Zewdie