Performance and Quality of Chiltepín (Capsicum annum L.) Produced Under Open Air Conditions in Xicotepec of Juarez, Puebla

The Capsicum plant develops naturally and comprises the majority of domesticated chile in Mexico. The fruit presents gastronomic, cosmetic and pharmaceutical uses. The economic and commercial value of the Piquín pepper is due to the nutritional contribution and content of carotenoids, vitamin C and tocopherols. The study was conducted at the Technological University of Xicotepec de Juárez, Puebla, Mexico. Pests and / or diseases in culture were identified using 50 random plants, Capsaicin content (HPLC), fresh weight (AOAC), and color (Hunter Lab®) in fruit. The pests and diseases found were: spider (Tetranichus urticae), white mosquito (Trialeurodes vaporariorum), chicharita (Empoasca spp), aphid (Bactericera cockerelli Sulc.), Cricket (Acheta assimilis) and blight (Xanthomonas campestris) with incidence rate of: 4 %, 6%, 4%, 4%, 58% and 6%, respectively. The fresh weight of the fruit was 0.13 g, the values for color L: 14.42; a: 12.37 b: 6.47 indicate opacity, tending to dark red, stem growth was 4 to 18 cm, capsaicin content of 168 µg / mL. Piquín pepper has a high content of carotenes related to chronic degenerative diseases, oxidative stress, cancer, etc. The plant during its low incidence of diseases that do not affect the development of the fruit.