Peppers: Vegetable and Spice Capsicums

243 Pages·2012·3.485 MB·English

by  Paul W. Bosland, Eric J. Votava

CROP PRODUCTION SCIENCE IN HORTICULTURE 22
PEPPERS 2nd
Edition
VEGETABLE AND SPICE CAPSICUMS
Pad W Bos land and Eric J. Votava
CROP PRODUCTION SCIENCE IN HORTICULTURE SERIES
Series Editor: Jeff Atherton, Professor of Tropical Horticulture,
University of the West Indies, Barbados
This series examines economically important horticultural crops selected from the
major production systems in temperate, subtropical and tropical climatic areas.
Systems represented range from open field and plantation sites to protected plastic
and glass houses, growing rooms and laboratories. Emphasis is placed on the scientific
principles underlying crop production practices rather than on providing empirical
recipes for uncritical acceptance. Scientific understanding provides the key to both
reasoned choice of practice and the solution of future problems.
Students and staff at universities and colleges throughout the world involved in
courses in horticulture, as well as in agriculture, plant science, food science and
applied biology at degree, diploma or certificate level will welcome this series as a
succinct and readable source of information. The books will also be invaluable to
progressive growers, advisers and end-product users requiring an authoritative, but
brief, scientific introduction to particular crops or systems. Keen gardeners wishing
to understand the scientific basis of recommended practices will also find the series
very useful.
The authors are all internationally renowned experts with extensive experience
of their subjects. Each volume follows a common format, covering all aspects of
production, from background physiology and breeding to propagation and planting,
through husbandry and crop protection to harvesting, handling and storage. Selective
references are included to direct the reader to further information on specific topics.
Titles available:
1. Ornamental Bulbs, Corms and Tubers A.R. Rees
2. Citrus F.S. Davies and L.G. Albrigo
3. Onions and Other Vegetable Alliums J.L. Brewster
4. Ornamental Bedding Plants A.M. Armitage
5. Bananas and Plantains J.C. Robinson
6. Cucurbits R.W. Robinson and D.S. Decker-Walters
7. Tropical Fruits H.Y. Nakasone and R.E. Paull
8. Coffee, Cocoa and Tea K.C. Wi I lson
9. Lettuce, Endive and Chicory E.J. Ryder
10. Carrots and Related Vegetable Umbelliferae V. E. Rubatzky, C.F. Qui ros and
P.W. Simon
11. Strawberries J.F. Hancock
12. Peppers: Vegetable and Spice Capsicums P.W. Bosland and E.J. Votava
13. Tomatoes E. Heuvelink
14. Vegetable Brassicas and Related Crucifers G. Dixon
15. Onions and Other Vegetable Alliums, 2nd Edition J.L. Brewster
16. Grapes G.L. Creasy and L.L. Creasy
17. Tropical Root and Tuber Crops: Cassava, Sweet Potato, Yams and
Aroids V. Lebot
18. Olives I. Therios
19. Bananas and Plantains, 2nd Edition J.C. Robinson and V. Galan Saila)
20. Tropical Fruits, 2nd Edition, Volume 1 R.E. Paull and 0. Duarte
21. Blueberries J. Retamales and J.F. Hancock
http://avaxhome.ws/blogs/ChrisRedfield
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PEPPERS: VEGETABLE AND
SPICE CAPSICUMS
2nd Edition
Paul W. Bosland
Regents Professor of Horticulture, Department of Plant and
Environmental Sciences,
New Mexico State University, Las Cruces, NM, USA
and
Eric J. Votava
President, Armadilla Seed Company, LLC, Fredericksburg, TX, USA
Ob
www.cabi.org
CABI is a trading name of CAB International
CABI CABI
Nosworthy Way 875 Massachusetts Avenue
Wallingford 7th Floor
Oxfordshire OX10 8DE Cambridge, MA 02139
UK USA
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
E-mail: cabigcabi.org E-mail: cabi-naogcabi.org
Website: www.cabi.org
© P.W. Bosland and E.J. Votava 2012. All rights reserved. No part of this
publication may be reproduced in any form or by any means,
electronically, mechanically, by photocopying, recording or otherwise,
without the prior permission of the copyright owners.
A catalogue record for this book is available from the British Library,
London, UK.
Library of Congress Cataloging-in-Publication Data
Bosland, Paul W
Peppers : vegetable and spice capsicums / Paul W Bosland and
Eric J. Votava. -- 2nd ed.
p. cm. -- (Crop production science in horticulture series ; [22])
Includes bibliographical references and index.
ISBN 978-1-84593-825-3 (pbk.)
1. Peppers. I. Votava, E. J. (Eric J.) II. Title. III. Series: Crop production
science in horticulture ; [22].
SB351.P4B67 2012
635'.6437--dc23
2012000312
ISBN-13: 978 1 84593 825 3
Commissioning Editor: Sarah Hulbert
Editorial Assistant: Gwenan Spearing
Production Editor: Simon Hill
Typeset by Columns Design XML Ltd, Reading.
Printed and bound in the UK by CPI Group (UK) Ltd, Croydon, CRO 4YY.
CONTENTS
PREFACE TO THE SECOND EDITION ix
ACKNOWLEDGEMENTS xi
1
INTRODUCTION 1
Domestication, History and Spread 1
Ethnobotany 4
Iconography 6
Value and Crop Area 7
Nutrition 7
Medicinal Use 11
Conclusions 11
2
TAXONOMY, POD TYPES AND GENETIC RESOURCES 13
Introduction 13
Number of Species 13
Biological/Morphological Species 14
Wild Pepper Fruits 17
Domesticated Species 18
Pod Types 23
Additional Species 36
USDA Capsicum Germplasm Collection 37
Additional Germplasm Collections 37
Intellectual Property Rights 38
3
39
BOTANY
Introduction 39
Embryo and Seedlings 39
v
vi Contents
Stem and Leaves 42
Development 44
Flower Differentiation 45
Flower 47
Pollen 50
Calyx/Pedicel 51
Fruit Development 51
4
SEEDS 5 5
Introduction 55
Pollination 55
Hybridization 57
Description 58
Dormancy and Germination 59
Chemical Composition 63
Seed Yield 64
5
GENETICS, PLANT BREEDING AND BIOTECHNOLOGY 67
Introduction 67
Genetics 68
Flowers and Mode of Reproduction 69
Making Controlled Hybridization 70
Breeding Methods 70
Hybrid Seed Production 72
Inter specific Hybridization 73
Breeding for Disease and Pest Resistance 73
Biotechnology 75
Genetic Engineering 78
Tissue Culture 78
Conclusions 82
6
CHEMICAL COMPOSITION 83
Water 83
Carbohydrates 84
Lipids 85
Amino Acids, Proteins and Microelements 85
Flavors and Aromas 85
Anthocyanins 87
Antioxidants 88
Vitamins 88
Carotenoids 91
Contents vii
Antioxidative Proper ties 92
Cap saicin oids 93
Influencing Chemical Composition 98
7
99
PRODUCTION
Introduction 99
Climate Requirements 100
Soil Type 100
Preparing the Land 102
Planting 104
Irrigation 118
Cultivation 119
Fertilizers 119
Myc or rhizal Fungi 121
Nutrient Deficiencies 122
Flower Drop 123
Growth Regulators 124
Weed Control 125
Disease and Pest Control 127
Greenhouse Production 127
Row Tunnels 139
Conclusions 139
8
141
HARVESTING
Introduction 141
Hand Harvesting 141
Harvesting Aids 143
Machine Harvesters 143
Pod Type and Plant Habit 147
Trash Removal 148
Sorting and Grading 149
Mechanical Injury 150
Red Pepper Harvest 151
9
155
POSTHARVEST HANDLING
Fresh 155
Canned 158
Brined and Pickled 160
Frozen 162
Fermented 163
Dehydrated 164
viii Contents
Measuring Color 167
Oleoresin 168
10
171
DISORDERS, DISEASES AND PESTS
Introduction 171
Abiotic Disorders 172
Biotic Disorders 176
Conclusions 195
197
REFERENCES
219
INDEX
PREFACE TO THE SECOND EDITION
This second edition of Peppers: Vegetable and Spice Capsicums incorporates the
latest advances and information about peppers. It has been a decade since
the first edition was written, and, despite the lapse of 10 years, much of the
information presented then is still valuable and useful. We have therefore
maintained much of the information from the first edition, which, while not
being 'new' remains important to a good understanding of peppers. We also
know that many of our readers will be a new generation of students of pepper.
The main aims of the book remain the same: to provide an introduction
to, and overview of, peppers. Each chapter has gone through a revision. We
reviewed more than 1500 articles on peppers that have been published since
1999. Any new knowledge and information that reflect significant changes in
our knowledge of peppers have been included. Compared with the first edition,
the organization of the book remains mainly unchanged.
While no topic can be completely and exhaustively covered, we have
brought to the reader the basic and useful information about each of the
topics covered. The result is a comprehensive reference for the serious
horticulturist or grower. In addition, scientists needing background inform-
ation on peppers will not be disappointed.
As we stated in the first edition, peppers, ajis, chiles, capsicums or
whatever they are called, are a versatile crop. The fascination with capsicum
peppers is reflected in seed catalogs that now advertise more types than
ever before. This increased interest can be attributed to the rich diversity
that the crop has to offer. The wide variety of uses includes flavoring in food
manufacturing, coloring in cosmetics, and imparting heat to medicines. Some
peppers are used as ornamental plants in the garden or in arrangements in
the florist's shop. The dried red powder is even used to color flamingos in zoos
and koi fish in aquaria. These hidden uses of peppers are what makes Capsicum
a major commodity, even though it is often listed as a 'minor' crop.
In writing this book, we were faced with the dilemma as to what word to
use for the Capsicum genus. The etiology of Capsicum terminology is confusing.
ix