temperatures for tomato fruit set are from 18.5 to 26.5 °C ( LeBoeuf, 2004 ). Chili pepper is primarily cultivated in warm and semiarid regions where high irradiance and temperatures during summer growing seasons are common ( Dorji et al., 2005 ). Therefore
Abstract
‘Guam Super Hot’ chili pepper (Capsicum frutescens L.) is well-adapted to Guam and Northern Marianas Islands, which possess a tropical climate. It reaches the mature-red harvest stage at about 75 days and can be harvested continually up to 1 year. This cultivar appears to be tolerant to most pests, based on field observation. The major attribute of this cultivar is its exceptionally hot pungent fruit. The fruit, either green, orange, or red in color, are used as a spice in cooking, pickling, and in sauces (1). In Guam, a spicy sauce called “finadene” is prepared with these peppers, onions, soy sauce, and the juice of a lemon or lime. The leaf is also edible and is sometimes cooked with fish.
temperature on capsaicinoid accumulation in chili ( Murakami et al., 2006 ), but no extensive studies have been carried out on the effect of LEDs on chili pepper. The present study was carried out to understand the effect of different LEDs (blue, red, red plus
Chili peppers form part of the identity and culture of Mexico. They belong to the genus Capsicum , which originated in America, from Mexico to South America. The word chili derives from the náhuatl chilli or xilli , and in Mexico it is used to
as high disease incidence (resulting in missing data points), on seven locations were sufficient to analyze traits of interest for G × E interaction and stability analysis. Table 1. Summary of International Chili Pepper Nursery 15 (ICPN15) lines
Chili pepper is widely cultivated, primarily as a spice crop ( Dahal et al., 2006 ). It also is cultivated for fresh vegetable ( Ajjapplavara et al., 2010 ) and postharvest processing markets ( Acedo, 2010 ). In other words, some peppers are 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
Chili pepper belongs to genus Capsicum in the Solanaceae family, the only plant genus known to produce capsaicinoids. Capsaicinoids are acid amides of vanillylamine and C 9 to C 11 branched-chain fatty acids and are responsible for pungency of
Drought is a major constraint to chili production in a variety of cropping systems worldwide. A greenhouse study was conducted to understand mechanisms underlying drought acclimation of leaf gas exchange in two popular chili cultivars, `Big Chili' and `Jalapeno'. Unstressed `Big Chili' had 27% greater net photosynthesis (P net), 60% higher stomatal conductance (g w), and 18% higher transpiration (E), but only 3% greater intercellular CO2 concentration (C i) than `Jalapeno'. Light compensation point was 43.3 and 31.6 μmol·m-2·s-1 in `Big Chili' and `Jalapeno', respectively, although light-saturated assimilation (A max) and photosystem II efficiency (F' v/F' m) were the same in the two cultivars. Maximum rubisco-mediated carboxylation, V cmax, was 66.3 and 69.1 μmol·m-2·s-1 in `Big Chili' and `Jalapeno', respectively. During drought, 50% of plants wilted to zero P net in 5 days in `Big Chili', and 7 days in `Jalapeno'. However, at wilting, relative water content was the same at 66%, with 97% less g w than unstressed plants, in each cultivar. `Jalapeno' had 9% greater F' v/F' m than `Big Chili', at wilting. Four days after rewatering, P net, g w and F' v/F' m were 27%, 47%, and 8% less in `Big Chili', but only 11%, 19%, and 4% less in `Jalapeno', than unstressed plants, respectively. `Jalapeno' shows greater acclimation of gas exchange to drought than `Big Chili' through rapid recovery of photosystem II, carbon assimilation and stomatal activity.
The piquin chili (Capsicum annuum L.), a type of high-pungency small-ball chili fruit, is traditional among Sonoran people and is consumed as paprika and dry fruit in some regional dishes. Also, the high prices obtained in domestic and oversea markets every year, mainly through piquin dry fruit sales, have encouraged this small informal and seasonal industry. In some Sonoran Mountain ranges, where piquin chili plants grow wild, a latent, informal industry has been maintained by people who harvest piquin chilies as fresh and dry fruits for sale. Enough precipitation, good environment conservation, and other conditions maintain the natural preservation of this chili plant, so that the piquin chili industry is maintained without cultivation, and has become a natural and ecological chili industry. During harvest time (September through November), low-income people harvest by hand dry piquin chili fruits for sale in several cities in Sonora. After harvesting, fresh red piquin chili fruits must be dried over several days. The fruit is spread out over a fabric during sunny days and removed at nights, and the small piquin red fruits dry in just a few days. Usually dry piquin chili presentations are sold in liter (0.25-lb) or kilogram (2-lb) lots. Throughout the 2005 dry piquin chili harvesting season, sales reached prices close to $18 and $82 (U.S. dollars) per liter or kilogram, respectively. Although the dry piquin chili is exported to the United States, fresh fruit sales are still limited to the domestic Sonoran market. The piquin chili harvesting season offers temporary employment and represents, in part, an important source of family income.