Morphological variation of wild peppers (Capsicum spp.) from the state of Tabasco, Mexico

Abstract

The pepper (Capsicum spp.) is one of the most important vegetables in Mexico. The aim of this study was to collect wild peppers and characterize in situ their morphological diversity. From January to November 2015, field trips were made to 54 locations in 15 municipalities in the state of Tabasco, Mexico; 131 collections were obtained in which a total of 23 plant, flower and fruit variables were evaluated. With the mean values of the variables, principal component (PC) and cluster analyses were performed. The first three PCs explained 65.2% of total morphological variability, with the variables fruit length, fruit shape, fruit width, leaf width, leaf length, plant height and branch density providing a greater explanation for the diversity. Cluster analysis grouped the 131 collections into two groups, one formed by the morphotypes 'Amashito', 'Garbanzo' and 'Ojo de cangrejo', with characteristics of C. annuum var. Glabriusculum, and the second group with the morphotype 'Pico de paloma' with characteristics of the species C. frutescens L. It is concluded that the wild peppers of the State of Tabasco have morphological diversity, which must be preserved as a genetic resource of interest.

Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

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Phytochemical profile of Capsicum spp. fruits related to ripeness level, shading and harvest season in the Southeast of Mexico

“…These species can also be found in grasslands or on the edge of rural roads, where they receive direct sunlight (Gutiérrez -Burón et al, 2020). The fruits of both species are of nutritional importance in regional gastronomy (Velázquez -Ventura et al, 2018), and contain phytochemicals (De la Cruz-Ricardez et al, 2020a), which exhibit biological activity against microbial pathogens (De la Cruz-Ricardez et al, 2020b), so they could be part of sustainable alternatives for the control of pests and diseases.…”

Aplicación de ácidos húmicos, quitosano y hongos micorrízicos como influyen en el crecimiento y desarrollo de pimiento

“…El pimiento (Capsicum annuum L.), ocupa una parte destacada en la industria hortícola por su prioridad en la población, debido a su selecto sabor y elevada calidad nutricional (Sánchez et al, 2017). Este cultivo es utilizado, tanto de forma directa como indirecta, ya que además constituye una fuente importante para la elaboración de conservas y demás subproductos que son aprovechados para el consumo humano (Velázquez et al, 2018). Por lo que el consumo de las diferentes formas se ha incrementado, principalmente en Europa al ser consumido en pimientos frescos, por eso la producción ha tenido un sorprendente crecimiento y como consecuencia el desarrollo del cultivo en nuestro país, de esta manera inicio la exportación desde 1996, principalmente a España y Holanda como los mercados más importantes, los productores de este cultivo, buscan incrementar el rendimiento por hectárea, mediante el uso de nuevas técnicas de fertilización sin ocasionar daño al ambiente y por ende la salud del ser humano (Buñay, 2017 1 ).…”