Identification of Resistance to Powdery Mildew in Chile Pepper
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Estimation of Leaf Area Index and Yield of Greenhouse-Grown Poblano
Scientific article doi: http://dx.doi.org/10.5154/r.inagbi.2017.04.009 Estimation of leaf area index and yield of greenhouse-grown poblano pepper Estimación de índice de área foliar y rendimiento de chile poblano cultivado en invernadero Cándido Mendoza-Pérez¹*; Carlos Ramírez-Ayala¹; Waldo Ojeda-Bustamante²; Héctor Flores-Magdaleno¹ ¹Colegio de Postgraduados. Carretera México-Texcoco km 36.5, Montecillo, México, C. P. 56230, MÉXICO. ²Instituto Mexicano de Tecnología del Agua. Paseo Cuauhnáhuac núm. 8535, colonia Progreso, Jiutepec, Morelos, C. P. 62550, MÉXICO. *Corresponding author: [email protected] Abstract eaf area index (LAI) is a useful variable to characterize crop dynamics, productivity and water requirements. The three-fold aim of this work was to estimate the LAI of poplano Lpepper (Capsicum annuum L.) with a ceptometer, compare the results with the destructive method and analyze the relationship between the LAI and crop yield. The experiment was carried out in a greenhouse at the Colegio de Postgraduados, Montecillo campus. The transplant date was April 21 and the harvest ended on November 11, 2014. Tezontle was used as substrate and drip irrigation was applied. The experiment consisted of three treatments (T): T1 (two stems), T2 (three stems) and T3 (without pruning). To estimate the LAI, a ceptometer was used to measure the radiation intercepted above and below the canopy. Leaf area was measured with the LI-3100C area meter. Results indicated that the maximum LAI occurred at flowering, corresponding to 2,096 growing degree days (GDD) with 0.93, 1.2 and 2.75 for T1, T2 and T3. -
Native Peppers from Around the Globe
International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days. -
Descrizione Specie Aci Sivri X Jalapeno C.Annuum Anaheim C
Descrizione Specie Aci Sivri x Jalapeno C.annuum Anaheim C.annuum Ancho Poblano C.annuum Arcobaleno C.annuum Arlecchino C.annuum Atarado C.annuum Black Namaqualand C.annuum Black Pearl C.annuum Bob's Pickling C.annuum Bolivian Rainbow C.annuum Cacho de cabra C.annuum CAP 1546 C.annuum CH1 indiano C.annuum Chilhuacle Negro C.annuum Duemila C.annuum Explosive Ember C.annuum Fish C.annuum Goat's Weed C.annuum Heatwave C.annuum Hot M&M's C.annuum Indian PC-1 C.annuum Indian Red C.annuum J4 C.annuum Jalapeno Coyame C.annuum Jalapeno Dark Red C.annuum Jalapeno Farmer's Market Potato C.annuum Jalapeno Felicity C.annuum Jalapeno Goliath C.annuum Jalapeño grosso C.annuum Jalapeño liscio C.annuum Jalapeno Mammouth C.annuum Joe's Long Cayenne C.annuum Kashmiri Mirch C.annuum Kroatina C.annuum Lanterna de Foc C.annuum Lazzaretto Abruzzese C.annuum Li Black C.annuum Little Elf C.annuum Masquerade C.annuum Maui Purple C.annuum Mauritius C.annuum Naga Jolokia Purple C.annuum Naga Khorika C.annuum Napoli C.annuum Naso di cane C.annuum Numex Bailey Pequin C.annuum Numex Big Jim C.annuum Numex Sandia C.annuum Numex Sunrise C.annuum Numex Sunset C.annuum Numex twilight C.annuum Peperone di Capriglio Giallo C.annuum Pimenta de Padron C.annuum Purple UFO C.annuum Satan's Kiss C.annuum SBS Purple C.annuum Scozzese C.annuum Serrano del Sol C.annuum Short Yellow Tabasco C.annuum Stefania C.annuum Thai Orange C.annuum Topepo Piccante C.annuum Corno Ungherese C.annuum Variegato C.annuum Vietato C.annuum Yalova Charleston C.annuum Yemen Nord Arancio C.annuum Yemen -
Hot Pepper (Capsicum Spp.) – Important Crop on Guam
Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper. -
Peppers Layout
PIMIENTOS, AJÍES O CHILES — Página de ciencias A ENTERARSE CLASIFICACIÓN DE LOS PIMIENTOS berenjena .usbg.gov Cuando Cristóbal Colón salió rumbo al Nuevo FAMILIA w Mundo, iba en busca de pimienta, una Solanaceae ww especia de Asia. Su encuentro fue con indios El nombre en latín significa “donde da el sol”. arauacos que consumían otra especia sin tabaco pimiento, relación con la ají o chile pimienta. La belladona tomate o papa llamó pimiento jitomate rojo por el pimiento, ají o chile color de las vainas. GÉNERO Capsicum UNITEDSTATES BOTANIC GARDEN Este nombre proviene del nervios griego y quiere decir “picor”. ¡Los ajíes picantes o chiles tienen un sabor que da “picor” en la boca! ORÍGENES El picor del ají picante o chile Los pimientos son proviene de la capsaicina, una originarios de Suraméric a. sustancia que se encuentra en la punta del fruto, en los nervios y en Allí se han comido desde las semillas. hace unos 10,000 años y los agricultores ESPECIES Tres especies de capsicum se empezaron a cultivarlos cu ltivan mucho. hace 7,000 años. LA PLANTA DE PI MIENTO En climas templados, las plantas de La mayoría de las Capsicum variedades son especies fr utescens Capsicum pimiento se dan sólo de Capsicum annuum. chinense en un ciclo. En áreas tropicales, son CULTIVO Y arbustos leñosos que COSECHA DE crecen de un año a PIMIENTOS otro. Estos pimientos Los pimientos están maduros crecen muy y gustosos. Los Los frutos tienen formas, bien en suelo voy a dejar en tamaños y colores variado s. fértil bien la planta hasta que estén drenado. -
Wild Capsicum in the Area of the Amboró National Park in Bolivia
Wild Capsicum in the area of the Amboró National Park in Bolivia Claudio Dal Zovo1, Leonardo Bruno2 1 Associazione Pepperfriends, Verona, Italy 2 Associazione Pepperfriends, Roma, Italy Abstract Bolivia is believed to be the source of the genus Capsicum; possibly Capsicum chacoense Hunz. is the species closer to the ancestor of all Capsicum species. About ten species of wild Capsicum grow in Bolivia: Capsicum baccatum L. var. baccatum, Capsicum caballeroi Nee, Capsicum cardenasii Heiser & Smith, Capsicum ceratocalyx Nee, Capsicum chacoense Hunz., Capsicum coccineum (Rusby) Hunz., Capsicum eshbaughii Barboza, Capsicum eximium Hunz., Capsicum minutiflorum (Rusby) Hunz. A couple of possible new species are under investigations. Many cultivated species are also grown and sometimes present in wild forms, especially Capsicum pubescens Ruiz & Pav., Capsicum frutescens L., Capsicum baccatum L. var. pendulum (Willd.) Eshbaugh. These species are preserved in herbaria and described in articles through drawings, but few or no images are available. We wished to produce a better documentation of live plants and their details; so we planned a trip to Bolivia starting in the area where most of the less known species are concentrated. We visited the area around the Amboró National Park, from Santa Cruz de la Sierra up to Samaipata, Mairana and Comarapa (South side of the Park) and the area near Buena Vista (North side of the Park). We found populations of C.minutiflorum (Rusby) Hunz., C.caballeroi Nee, C.eximium Hunz., C.baccatum L. var. baccatum, C.coccineum (Rusby) Hunz., fully described and documented them with many detailed images. These species are well differentiated and each of them has particular characteristics. -
Sweet Pepper
• PRODUCTION GUIDELINE • SSweetweet ppepperepper (Capsicum annuum) agriculture, forestry & fisheries Department: Agriculture, Forestry and Fisheries REPUBLIC OF SOUTH AFRICA • PRODUCTION GUIDELINE • SSweetweet ppepperepper (CCapsicumapsicum aannuumnnuum) March 2013 Department of Agriculture, Forestry and Fisheries 2013 Printed and published by Department of Agriculture, Forestry and Fisheries Compiled by Directorate: Plant Production Private Bag X250 PRETORIA 0001 Tel. +27 12 319 6072 Fax +27 12 319 6372 E-mail [email protected] Design and layout by Directorate Communication Services CCONTENTONTENT General aspects ................................................................................... 1 Cultivation practices ............................................................................. 5 Post-havest handling ............................................................................ 17 Production schedule ............................................................................. 18 Utilisation .............................................................................................. 19 References ........................................................................................... 20 GGENERALENERAL AASPECTSSPECTS Classifi cation Scientific name: Capsicum annuum Common names: bell pepper, sweet pepper Origin and distribution Sweet peppers (Capsicum annuum L.) originate from central and South America where numerous species were used centuries before Columbus landed on the continent (Manrique, 1993). The cultivation -
Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder. -
Pepper List 2020
Pepper List 2020 We carry an excellent selection of locally-grown sweet and hot peppers. Peppers are a fun challenge for Pacific Northwest gardeners, and can be very rewarding. With so many colors, shapes, and flavors to choose from, some gardeners like to try at least one new variety each year. Growing Peppers The key to success with peppers is maximizing sunlight and heat. Pepper plants should be kept indoors or in greenhouses until nighttime temperatures are above 50-60°F. Even then, they benefit from additional protection. Try building a high tunnel out of clear plastic, or plant them in containers near a south or west-facing wall that reflects heat. Peppers can thrive in raised beds or containers, provided that they are in a full-sun location and well-fertilized. For container planting, use potting soil with added organic fertilizer. In raised beds, use rich, well-drained soil and organic fertilizer. Whether growing in the ground or in containers, water thoroughly rather than often. Let the soil dry to about 1-2 inches down before watering. To produce the spiciest and most flavorful hot peppers, provide the warmest soil and air temperatures possible and withhold water once the fruit begins to ripen. Our Pepper Varieties Several of the listings below are popular categories rather than specific varieties. You’ll see the phrase, “rotating selection” beneath these lines. The particular varieties will depend on weekly availability from our local growers, but we’ll keep a selection of these classic favorites in stock. Other listings are diverse heirloom varieties, each with their own unique qualities. -
CHILES Y PIMIENTOS Mexicanos CONTENIDO
planeación agrícola nacional 2017-2030 CHILES Y PIMIENTOS Mexicanos CONTENIDO Monografía del cultivo 1 Desarrollo de mercado 4 Mapa estratégico Chile Anaheim 10 Chile Árbol 14 Chile Bell 18 Chile Habanero 22 Chile Jalapeño 26 Desarrollo productivo nacional 30 Desarrollo regional Chile Anaheim 31 Chile Árbol 32 Chile Bell 33 Chile Habanero 34 Chile Jalapeño 37 CHILES Provienen de una planta que tiene tallos erectos, herbá- ceos y ramificados de color verde oscuro; el sistema Y PIMIENTOS de raíces llega a profundidades de 0.70 a 1.20 m, y lateralmente hasta 1.20 m; la altura promedio es de 60 cm. Las hojas son planas, simples y de forma ovoide alargada, y las flores son perfectas (hermafroditas) formándose en las axilas de las ramas; a veces son de color blanco o púrpura. Nombre científico CONDICIONES EDÁFICAS Y CLIMA Capsicum annuum L. En el caso de los chiles serranos o anaheim se necesitan climas cálidos para desarrollarse y son sensibles a las bajas temperaturas. Para germinar en 9 o 12 días nece- sitan una temperatura de 20 a 30 ºC; para crecer y dar frutos, el rango puede ser de 16 a 32 ºC. En el caso de los chiles anchos, éstos son de clima templado y para su germinación se requieren temperaturas de 8 a 10 °C y para su desarrollo el intervalo va de 12 a 32 °C. Hay El fruto en algunas variedades se hace curvo cultivares que se producen desde los 1,500 hasta los cuando se acerca a la madurez; el color verde 2,500 m de altitud. -
Pepper Anthracnose in the Philippines: Knowledge Review and Molecular Detection of Colletotrichum Acutatum Sensu Lato
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 16 July 2020 doi:10.20944/preprints202007.0355.v1 Pepper anthracnose in the Philippines: knowledge review and molecular detection of Colletotrichum acutatum sensu lato Mark Angelo Balendres* and Fe Dela Cueva Institute of Plant Breeding, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines 4031 * Corresponding Author: M. A. Balendres ([email protected]) Abstract This paper reviews the current knowledge of pepper anthracnose in the Philippines. We present research outputs on pepper anthracnose from the last three years. Then, we present evidence of the widespread occurrence of C. acutatum sensu lato in the Philippines. Finally, we highlight some research prospects that would contribute towards developing an integrated anthracnose management program. Keywords: Colletotrichum truncatum, Colletotrichum gloeosporioides, chilli anthracnose, polymerase chain reaction assay, disease distribution I. Knowledge review of pepper anthracnose in the Philippines Pepper in the Philippines Pepper (Capsicum sp.) is an important vegetable crop in the family Solanaceae. It is mainly added as a spice or condiment in various dishes. In the Philippines, there is a demand for pepper in both the fresh and processing markets. However, it is a relatively small industry compared to other vegetable crops, e.g., tomato. The Cordillera and Northern Mindanao regions produce the most but, other areas, e.g., in the CALABARZON and Central Luzon, also steadily produce pepper. The price of pepper can reach to as high as Php1,000 per Kg (USD 20), making pepper cultivation attractive to small-scale growers as a source of income. Within three months, depending on the pepper variety, growers can start harvesting the fruits, that could last to several priming’s (harvests). -
Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, Unless Otherwise Specified)
Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, unless otherwise specified). Please call to order. PEPPERS: Sweet: Altino Sweet Paprika (heirloom pepper) Banana Supreme (early-fruiting, banana-shaped sweet pepper) Bell – California Wonder (green bell pepper) Bell – Valencia (orange bell pepper) Bell – Glow (orange mini-bell, lunchbox pepper) Bell – Golden Summer (yellow bell pepper) Bell – Lilac (purple bell pepper) Bell – Red Knight (red, hybrid, disease-resistant bell pepper) Carmen (red corno di toro Italian frying pepper) Cubanelle (sweet Italian frying pepper) Escamillo (yellow corno di toro Italian frying pepper) Shishito (Japanese frying pepper; end resembles a lion’s head) Hot: Altino (a long, cayenne-type of hot pepper used for chili flakes) Anaheim (mild-heat chili pepper) Ancho-Poblano (ancho is a mild chili pepper; dried it is known as a poblano pepper) Apocalypse Scorpion (oily, red super-hot chili pepper) Apocalypse Scorpion Chocolate (appealing brown super-hot chili pepper) Basket of Fire (small multi-colored pepper that is both edible and ornamental) Bhut Jolokia – Chocolate (very hot dark brown chili pepper; 125x hotter than a jalapeno) Bhut Jolokia – Neyde Black (dark purple to black super-hot variation of the Bhut Jolokia pepper) Bhut Jolokia – Red (extremely hot red pepper; once certified as the hottest pepper in the world) Buena Mulata (pepper that starts out as violet and very hot, ripening to red with less heat) Caribbean Red Hot (extremely hot