Chilli and Capsicum
Ø Botanical
name:
ü Sweet
pepper: Capsicum annum
ü Bird
pepper, tobacco pepper or chilli: Capsicum frutescens.
Ø Family:
Solanaceae
Ø Origin:
Mexico
ü Primary
center of diversity: Mexico
ü Secondary
center of diversity: Guatemala
Ø Chromosome
number:2n=2x=24
Ø Chilli
and capsicum both belong to same family as well as same spp that is Capsicum
annum.
Ø Fruit
type: multi seeded berry
Ø Inflorescence: Raceme
Ø Anthesis:
5-6 am, dehiscence: 8-11 am.
Ø Stigma
is receptive before 24 hours of anthesis (i.e., protogyny).
Ø Two
types of capsicum species are found:
1. C
annum: annual, fruit borne singly.
2. C.
frutescens: perennial (but cultivated as annual),
fruits borne in groups.
Ø Capsicum
annum and Capsicum fruitescence have
‘white flower’ while C. pubescence have purple flowers.
Ø Blue
anthers are found in C. annum and C chinense
Ø Rugose
seed and purple flower are found in C. pubescence.
Ø
C. chinense:
used as bridge species for C annum and C frutescence, because
these two are not crossable with each other while C. chinense is
crossable with these two species.
Ø Paprikas
or sweet papper are mostly European cultivar with large mild fruits of Capsicum
annum L.
Ø Spanish
paprikas are lack in pungency, while Hungarian paprikas have long pointed
fruits and are mostly pungent.
Ø Paprika
variety i.e., Arka Abir is suitable for colour extraction.
Ø Chilli
and capsicum have bidirectional root system.
Ø Chilli
is richest source of vitamin C.
Ø Green
to dry chilli ratio is 10:1.
Ø India
is the leading exporter of chilli.
Ø Vitamin
C content of the fruit is increased by heating.
Ø Often cross-pollinated crop (16% cross pollination)
Ø Chilli
is cultivated for vegetables, spices and pickles.
Ø Green
fruits are good source of vitamin A and C.
Ø Capsicum
bears bell shaped, non-pungent, mild and thick fleshed fruits.
Ø Mid
hills of the Himachal Pradesh are the leading suppliers of capsicum during
off-season.
Ø Chilli
is rich in vitamin A (870 IU/100g) and C (321 mg/100g) than tomato.
Ø Red
ripe fruits have more vitamin C than mature green fruits.
Ø Green
chillies are rich in vitamin P (rutin), used for pharmaceutical use.
Ø Pungency:
capsaicin (crystalline volatile alkaloid)- C18H27NO3
ü Medium
pungent: 0.20-0.55 mg/100g
ü Highly
pungent: >0.55 mg/100g
Ø Pericarp
is rich source of capsaicin.
Ø Precursor
of capsaicin is Vanillylamine and isocarpic acid.
Ø SHU
= Scoville Heat Unit: A measure of Spiciness
Ø Highest
pungent chilli in the world is Carolina reaper (2,200,000 SHU) followed by
Trinidad Moruga Scorpion (2,009,231 SHU).
Ø The
Bhoot Jholokia (Highest capsaicin content in India) also known as ghost chili
pepper, ghost chili and ghost jolokia, is an interspecific hybrid (Capsicum
chinense x Capsicum frutescens) chili pepper cultivated in the Northeast
Indian states and closely related to the Naga chilli of Nagaland and Bangladesh.
Ø Chloroacetophenon:
used for riot control.
Ø Red
color: capsanthin (C18H27NO3)
Ø In
fruit, capsanthin accounted for about 36% of the total carotenoid content.
Ø Vitamin
C content order: Flesh > placenta > seeds.
Ø Vitamin
C content of the fruit is increased by heating while reduced by indoor
cultivation, close spacing and more irrigation.
Ø Red
ripe fruits contain higher vitamin C than mature green fruit.
Ø In
food and beverages industries, chilli is used in the form of oleoresin which
permits better distribution of color and flavor in the food.
Ø Varieties of Chilli
The
varieties of chilli suited for different purposes are as follows:
(i) Varieties
suitable for green chilli production: Pusa Jwala, NP 46A, Jawahar 218, X-235.
(ii) Varieties
suited for salad purpose: Co-2, Andhra Jyoti (G-5).
(iii) Varieties
suitable for export as dry chillies: Punjab Lal, Pant C-1, Co-1, Co-2,
Muslabadi, Jawahar 218, Kiran, G-3, G-4, G-5.
(iv) Varieties
suitable for coloring matter: Punjab Lal, LCA 206.
(v) Varieties
suitable for the extraction of capsaicin: Punjab Lal, Aparna, Kalyanpur Yellow.
(vi) Varieties
suitable for the preparation of sauce, essence and oleoresin. Pant C-1, Punjab
Lal, X-235, Muslabadi.
§
Samba
type: Pusa Jwala, CO-1, G-4, NP-46-A.
§
Gundu
type: CO-2, G-5 (Andhra Jyoti)
§
Jwalamukhi:
suitable for HDP, low pungency content and resistant to virus.
§
Bhaskar:
yellow anther type (used as marker trait), resistant to thrips and mite.
§
CH-1
and CH-3 was developed by Punjab Agriculture University using genetic male
sterility.
§
Arka
Lohit: Tolerant to powdery mildew.
§
Bacterial
wilt resistant variety: Utkal Rashmi, Arka Gaurav
§
Punjab
Surkh is multiple disease resistant variety i.e., leaf curl, TMV, wilt and
dieback.
§
Punjab
Lal is multiple insect pest i.e., leaf eating caterpillar, mites and aphid’s
resistant variety
§
Chilli
leaf crul resistant variety: Pusa Jwala, Pusa Sadabahar, Pant C-1.
§
G-5
(Andhra Jyoti) is thrips resistant cultivar.
§
Pusa
Sadabahr: multi-purpose cultivar.
§
Sindhur:
a dual-purpose cultivar.
§
Pant
C-1: erect fruit habit, suitable for export.
§
Puri
red: resistant to mosaic disease.
§
Suitable
for color extraction: Arka Abir, Punjab Lal.
§
Kt-19:
paprika cultivar, suitable for powder and good for export.
§
NA-46-A:
tolerant to thrips.
Ø Varieties of capsicum:
§ Sweet Banana, California Wonder, Yolo Wonder, Arka
Mohini, Arka Gaurav, Arka Basant, King of North, Pusa Deepti, Kt-1, Bharat,
Green Gold, Nishant.
Ø Climate
ü Chilli
crop tolerate extremes of climate than tomato and brinjal.
ü It
is raised from sea level to 2000 meter above sea level.
ü Chilli
is very sensitive to frost.
ü The
optimum temperature for fruit set is 24°C.
ü When
night temperature goes below l0°C, the fruit set is restricted.
ü Day-neutral
crop.
ü Long
dry periods are likely to result in flower shedding and fruit fall.
ü Comparatively
milder climatic conditions are preferred for sweet pepper cultivation as compared
to hot pepper.
ü Temperature
above 23.5°C affects development of fruits adversely.
ü The
mild climate favorably affects its yield potential and quality.
ü The
climatic conditions of Himachal Pradesh and Southern states are highly favorable
for its growth and development.
ü Fruit
weight, length, girth, pericarp thickness and number of seeds per fruit were high
at 25°C/18°C day and night temperatures.
Ø
Sowing time:
ü Kharif
season is the major season for growing chillies in India.
ü In
Southern India, the three crops i.e. kharif, rabi and summer crops are
taken.
ü June
to October is the major chilli growing period in South India.
ü Kharif
crop: June to July,
ü Rabi
crop: October to November, and
ü Summer
crop: January to February.
Ø Early
autumn-winter grown crop (June-July) is ideal for chilli seed production.
Ø Clipping
of seedlings 10 days before transplanting is done in chilli for quick
branching.
Ø pH:
5.8 to 6.5.
Ø Chilli
crop is very sensitive to waterlogging.
Ø Quality
of fruits is better in light soils than in heavy soils.
Ø Manure and Fertilizers
ü FYM@
250 q FYM or compost.
ü N:P:
K@ 150:75:75 kg/ha.
Ø Spacing:
60 x 45 cm2.
Ø Unfavorable
climatic conditions lead to poor fruit set and fruit drop in chilli.
Ø It
has been reported that fruit set and retention under abiotic stresses may be
improved at a great extent by use of different growth hormones.
Ø Spray of NAA@50 ppm at the time of flowering improved fruit set and fruit retention.
Ø Harvesting:
ü Chilli
is mainly grown for ripe fruits whereas bell pepper is grown for green fruits.
ü Green
fruits are harvested when they are still green in colour at 60 days after
transplanting and dry fruits 90 days after transplanting.
ü Generally,
5 to 6 pickings are made for green chillies while two to three pickings for red
ripe fruits.
ü Pimiento
(Georgia) and paprikas are harvested at fully red color.
Ø Yield:
|
Crop |
Rainfed |
Irrigated |
|
Green
chillies |
50-60
q/ha |
200-300
q/ha |
|
Dry
chillies |
5-6 q/ha |
20-30 q/ha |
Ø Green
to dry chilli ratio is 10:1.
Ø Variety
with thin pericarp, less seeds, strong spike is suitable for drying.
Ø Excess
of N with water stress: is cause to blossom end rot of fruits of capsicum.
Ø NAA
(50 ppm) and tricontinol (0.5 ppm) is used to control fruit drop during monsoon
and summer season, respectively.
Ø Parthenocarpy
in chilli and capsicum is due to temperature below than 18 0C.
Ø Pest
and diseases:
|
Diseases |
Causal organism/vector |
Remarks |
|
|
|
Fungal disease |
||||
|
Damping off |
Pythium aphanidermatum, Rhizoctonia sp., Fusarium
sp., Phytophthora parasitica |
It causes damage both at pre-and post- emergence of seedling |
|
|
|
Anthracnose/dieback/ripe fruit rot |
Collatotrichum capsici |
Seed borne disease |
|
|
|
Frog eye leaf spot |
Cercospora capsici |
Most common nursery disease |
|
|
|
Fruit rot |
Phytophthora capsici |
|
|
|
|
Powdery mildew |
Leveillula taurica |
|
|
|
|
Blight |
Alternaria solani |
|
|
|
|
Bacterial Disease |
||||
|
Bacterial leaf spot |
Xanthomonas vesicatoria |
- |
|
|
|
Viral diseases |
||||
|
Mosaic |
Tobacco mosaic virus |
Aphids |
|
|
|
Chilli leaf curl |
Vector: white fly + thrips |
|
|
|
|
Nematode |
||||
|
Root knot nematode |
Meloidogyne arenaria |
|
|
|
|
Insect pest |
|
|||
|
Thrips |
Scirtothrips dorsalis |
|
|
|
|
Aphids |
Aphis gossypii, Myzus persicae |
|
|
|
|
White fly |
Bemisia tabaci |
|
|
|
|
Fruit borer |
Spodoptera litura |
|
|
|
Ø Physiological
disorder: Blossom end rot- due to excessive N2 and water stress
Comments