Some physiological and productivity indicators in two chili pepper types (Capsicum annuum L.) under different water regimes

Aurelio Pedroza Sandoval,1* Ricardo Trejo Calzada,1 Isaac Gramillo Avila,1 José Rafael Minjares Fuentes2 

1Unidad Regional Universitaria de Zonas Áridas, Universidad Autónoma Chapingo. Bermejillo, Durango, México; Km. 40 Carr. Gómez Palacio – Chihuahua, Bermejillo 

2Facultad de Ciencias Químicas de la Universidad Juárez, Estado de Durango, Av. Universidad s/n. Fracc. Filadelfia, C.P. 35010. Gómez Palacio, Durango 

Correspondence: Aurelio Pedroza Sandoval, Unidad Regional Universitaria de Zonas Áridas, Universidad Autónoma Chapingo. Bermejillo, Durango, México; Km. 40 Carr. Gómez Palacio – Chihuahua, Bermejillo, Mexico. Email [email protected]

Received: November 12, 2023                                                                                                              Published: November 28, 2023 

Citation: Aurelio PS. Some physiological and productivity indicators in two chili pepper types (Capsicum annuum L.) under different water regimes. Horti Op Acc Jour. 2023;1(1):01–08.

Copyright: ©2023 Sandoval. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially.

Abstract

 The aim of this study was to explore some physiological and productive indicators of two chili pepper types (Capsicum annum L.) exposed to different watered regimes. A randomized block design in a split-plot arrangement with four replicates was used. The large plots were optimal water regime (OWR) corresponding to 25%±2, and suboptimal water regime (SOWR) corresponding to 20%±2; small plots were two chili pepper types: ‘Jalapeño’ and ‘Chilaca’. There were differences in the physiological and productivity variables between “Chilaca” and “Jalapeño” chili pepper types under OWR and SOWR. “Jalapeño” plants showed greater photosynthetic activity (µmol CO2 m2 /s), and transpiration (mmol H2O m2 /s), and both chili types, recorded a higher number of fruits per plant in OWR, and maintained the fruit productivity with of 3.94 and 2.99 kg/m2 in OWR and SOWR, respectively. In contrast, “chilaca” chili showed lower photosynthesis and transpiration rates, although it was compensated in productivity by its size and weight fruit with a production of 4.95 and 2.36 kg/m2 in OWR and SOWR, respectively. Jalapeño” chili had a greater physiological and productivity stability of physiological and productive behavior when going from optimal irrigation conditions (25%±2) to suboptimal ones (20%±2); while “chilaca” chili type showed the lowest yield in suboptimal irrigation. 

Keywords: drought, water scarcity, plant physiology, agrifood, arid lands

Introduction 

Chili peppers along with beans and maize are the oldest crops cultivated in the Americas.1 There are different species of chili pepper, but Capsicum annuum L. is the species of greatest commercial importance in the world, with a production of 24 million tons/year.2 In Mexico, the chili pepper crop has a social and economic importance due to its place in the nation’s gastronomy and its high demand as an agri-food in the market. Capsicum annuum is produced practically in all the states of Mexico, covering an area of 6 000 ha, with an average yield of 21.8 tons/ha and a production of 122, 491 tons per year in the country.3 Chili pepper growth and productivity is influenced by the environment and crop management. It is sensitive to low temperatures with an optimum of 20 – 26 ºC, and it requires fertile soils with mulch, adequate plant nutrition, and permanent water supply due to its high sensitivity to water deficit.4 Water availability is one of the biggest risk factor in crop production, due to the high frequency of droughts in the main hydrological watershed of the agricultural and livestock-producing areas.5 Droughts and overexploitation in Mexico have been an underlying for decades in the different irrigated agricultural areas, with consequences not only in the amount of available water but also in terms serious water quality problems. Scarcity and chemical contamination of water are part of the environmental impact on the agro ecosystem, with a negative effect on productivity and a high risk to health through the consumption of contaminated agri food products.6 Different producer-regions of chili pepper in northern Mexico are being adversely impacted by high water consumption of this crop used to maintain adequate levels of productivity. 7 This production system makes intensive use of natural resources such as water. Some crop management alternatives are needed to produce chili peppers with lower amounts of water. The use of biostimulants during critical phenological stages of the crop,8,9 as well as the use of moisture retainers in the soil,10 and of plant species tolerant to water deficit,11,12 are proving to be good options to mitigate water scarcity.