Morphometric patterns and preferential uses of Capsicum peppers in the State of Roraima, Brazilian Amazonia

Abstract

Our objective was to study distinctions in the morphology of the pepper fruits (Capsicum spp., Solanaceae) used by indigenous (living in traditional villages) and non-indigenous groups (originated from migration and colonization, with or without miscegenation, living on non-indigenous lands) in the State of Roraima, Northern Brazilian Amazonia. In this sense, we used a database with 182 subsamples of Capsicum spp. Accessions were collected at 39 sites (14 indigenous and 25 non-indigenous), which were characterized additionally in relation to the predominant phytophysiognomy (savanna or forest) and home zone (rural or urban). We found morphological differences in pepper fruits related to both phytophysiognomy and home zone of the collecting site, but not to ethnical origin. We believe those differences are more related to the inherent crop practices, which suffer strong environmental influence, than to user preference. Both indigenous and non-indigenous groups preferred morphotypes from C. chinense and C. frutescens, which have small and highly pungent fruits. Nevertheless, fruit color was not important. These morphotypes are used by both indigenous and non-indigenous users for preparing sauce and jiquitaia (pepper powder). We suggested 'cultural adherence' as the reason for the common preferred use of peppers by both ethnical groups analyzed in Roraima.

Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae)

“…During its long history of cultivation, C. chinense fruits have developed a broad range of variation due to active selection by growers, differing cultivation methods and adaptation to the environment ( Barbosa et al 2010 ); in addition, there may have been historical and geographical isolation of subpopulations ( Bharath et al 2013 ). This variation has been observed along its distribution ( Bharath et al 2013 ; Baba et al 2016 ; Moreira et al 2018 ), where elongate, campanulate and blocky fruit shapes are more predominant than triangular or rounded shapes.…”

Research Article Genetic variability of a Brazilian Capsicum frutescens germplasm collection using morphological characteristics and SSR markers.

“…In this study, genetic variability was mainly observed for quantitative traits, and the morphological descriptors with the highest degree of polymorphism were stem length and stem diameter, days to flowering, days to fruiting, fruit weight, fruit length, and fruit wall thickness. Jarret et al (2007) evaluated fruit traits of 40 accessions of C. frutescens, including two accessions from Brazil, and observed a large variation of fruit length from 1 to 8.5 cm, fruit width from 0.5 to 1.5 g, and fruit weight from 0.18 to 4.04 g. Barbosa et al (2010) studied 182 pepper accessions of two C. annuum subspecies (C. annuum var. annuum and C. annuum var.…”

“…In Brazil, the morphological type malagueta is mainly grown in small family-run farms (Ribeiro et al, 2008), especially in the States of Minas Gerais, Bahia, Goiás, Sergipe, and Roraima, the latter located on the northern edge of the Brazilian Amazon basin. The C. frutescens (malagueta pepper) and C. chinense (murupi pepper and olho-de-peixe pepper) peppers are the morphological types that are most traditionally consumed and shared by the indigenous communities of the Brazilian Amazon basin due to the high pungency of their fruits (Barbosa et al, 2002(Barbosa et al, , 2010.…”

Morphological and genetic relationships between wild and domesticated forms of peppers (Capsicum frutescens L. and C. chinense Jacquin)

“…In Brazil, "murupi" is the favorite morphological type among the indigenous and non-indigenous people in Roraima State to prepare sauces and "jequitaia" (pepper powder). Murupi fruits are elongated, with a rough surface and yellow or red color when ripe, weigh less than 4.5 g, and show a characteristic aroma and high pungency (Barbosa et al, 2010), which may reach values over 220,000 SHU (Scoville Heat Unit) (Ribeiro et al, 2008). This species is popular throughout the tropical region and widely used to give flavor and pungency in the Caribbean cuisine (Moses and Umaharan, 2012).…”