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). However, the accumulation of carotenoids in Capsicum fruit does not always increase with increasing light. Russo and Howard (2002) showed that seven of 10 red-fruited cultivars of C. annuum increased total carotenoid accumulation in fruit when grown
The oomycete Phytophthora capsici is highly destructive to vegetable species in the Solanaceae, Cucurbitaceae, and Fabaceae families ( Kamoun et al., 2015 ). Worldwide, it is the main pathogen limiting chili pepper ( Capsicum annuum ) production
research was to determine which of the evaluated osmolytes could have a fundamental role in the water deficit tolerance of plants of the genus Capsicum ( Capsicum chinense var. Rex and Genesis and Capsicum annuum var. Padron). Materials and Methods
, early maturity, improved fruit size, and red fruit color ( Table 1 ). Both are licensed by PanAmerican Seed (West Chicago, IL). Table 1. Origin, plant and fruit characteristic of cultivars of Capsicum annuum, Capsicum baccatum, and Capsicum
Chile pepper ( Capsicum annuum L.) is widely used as a vegetable and spice and a source of colorants and pharmaceuticals ( Wall and Bosland, 1998 ). Consumer demand for chile pepper has substantially increased over the past 30 years, especially for
deficit to reduce costs and potentially increase income. It can lead to increased net income where water costs are high or where water supplies are limited ( English and Raja, 1996 ). Hot pepper ( Capsicum annuum ) is a crop of major economic importance
Sweet pepper ( Capsicum annuum L.) is an important vegetable containing bioactive metabolites with potential health-promoting properties having antioxidant activity ( Marín et al., 2004 ), carotenoids, capsaicinoids, capsinoids, flavonoid
Vito, M. Greco, N. Carella, A. 1985 Population densities of Meloidogyne incognita and yield of Capsicum annuum J. Nematol. 17 45 49 Ebenshade, P.R. Triantaphyllou, A.C. 1985 Use of
The genus Capsicum provides a bountiful source of extraordinary genetic diversity with which to improve the cultivated species. Approximately 23 species are recognized within the genus. Five major cultivated species are derived from different ancestral stocks found in three distinct centers of origin. Mexico is the primary center for C. annuum, with Guatemala a secondary center; Amazonian for C. chinense and C. frutescens, and Peru and Bolivia for C. baccatum and C. pubescens. Several wild species are crossable to C. annuum, the most commercialized species. Capsicum inhabits a vast array of ecological zones. The wild species furnish a variation of mating systems, plant–animal interaction, patterns of speciation, and other intriguing biological features. However, their potential value for improvement of Capsicum cultivars is under-exploited. Such genetic resources clearly deserve more intensive investigation.
The increased appetite of Americans for various ethnic foods ( Andrews, 1995 ) has contributed to the development of salsa-type products with varying degrees of pungency. The pungency in the product is determined by the pepper ( Capsicum annuum L