‘Española Improved’ chile pepper (Capsicum annuum L.) has been released for early production in areas characterized by a short growing season (155 days), relatively cool nights, and mild day temperatures. ‘Española Improved’ is highly adaptable to northerncentral New Mexico. It is suggested for home and commercial production of pungent green and red chile for short growing season areas of New Mexico.
L.) and chile ( Capsicum annuum L.). Univ. of Ariz., Tucson, PhD Diss. 1–173 Stolk, J.H. Maaswinkel, R.H.M. 1977 Cultivars of autumn red pepper (in Dutch) Groenten en Fruit 32 39 1943 Uffelen, L.G. 1973 Spotting (pitting), a quality problem in
In the United States, chile peppers (domesticated species within the Capsicum genus) are primarily produced in California, New Mexico, Arizona, and Texas [U.S. Department of Agriculture, National Agricultural Statistics Service (USDA-NASS), 2020
HISTORY The cultivated strawberry ( Fragaria × ananassa Duch. ex Rozier) originated from an accidental cross of the white-fruited Chilean strawberry [ F. chiloensis (L.) Mill. subsp. chiloensis f. chiloensis ] and the meadow strawberry ( F
This research was supported by the New Mexico Agricultural Experiment Station, and the New Mexico Chile Pepper Task Force. We thank Steve Lyles for producing the crop; Roy Pennock, Linda Liess and Margery Parossien for technical assistance
The major diseases responsible for the decline of profitable pepper (Capsicum annuum L.) production in Texas and other areas throughout the United States and the world have been the potato Y-type viruses (1). ‘TAM Mild Chile-2’ (TMC-2) is the first mildly pungent long green/red chile with multiple virus resistance (MVR) to tobacco etch virus (TEV), potato virus Y (PVY), pepper mottle virus (PeMV), and tobacco mosaic virus (TMV) developed by the Texas Agricultural Experiment Station (TAES). It is recommended as a multi-purpose chile for fresh market, for processing in the green stage, or dehydration into red chile powder. The fruit exhibit a very low pungency and a high concentration of extractable red color.
New Mexican-type chile, often referred to as “Anaheim,” is recognized as New Mexico’s signature crop. Both the red and green (fully sized, but physiologically immature) crops are celebrated in local cuisine, culture, and art. Further, the production
Chile peppers ( Capsicum sp.) are a widely cultivated crop that is a staple in the diet of many cultures worldwide and is used as a vegetable, spice, ornamental, and medicinal plant ( Bosland and Votava, 2012 ). There are five domesticated species