Vegetable Crops – PLSC 451/551 Lesson 17, Pepper, Eggplant Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181.

Vegetable Crops – PLSC 451/551Lesson 17, Pepper, Eggplant

Instructor:Stephen L. LoveAberdeen R & E Center1693 S 2700 WAberdeen, ID 83210Phone: 397-4181 Fax: 397-4311Email: [email protected]

Pepper

Daniel Pinkwater

“It doesn’t matter who you are, or what you’ve done, or think you can do. There’s a confrontation with destiny awaiting you. Somewhere, there is a chili you cannot eat.”

Pepper

Consumer use

Pungency

Due to a single compound – capsaicin

Present in the septa and placenta

Controlled by a single gene

Detectable at 1 ppm

“Paprika” flavor due to the compound capsanthin

Pepper

Consumer usePungency

Varies widely among types and varietiesMeasured using “Scoville units”

Bell 0 unitsAncho 1,000 unitsJalapenos 5,000 unitsYellow wax 10,000 unitsTabasco 160,000 unitsHabaneros 200,000 units

Caribbean Red Habanero, rated 400,000 on the Scoville scale

Pepper

Species used for foodCapsicum annuum

Origin – Columbia, Central America, SW N. AmericaWorldwide productionIncludes most of the common sweet and hot peppersBell

JalapenoWaxCayenneSerrano

Pepper

Species used for food

Capsicum frutescensOrigin – Amazon, related to C. chinenseGrown in China and tropical AmericaConsidered to be semi-domesticatedIncludes “Tabasco”, Thai, and malagueta peppers

Pepper

Species used for food

Capsicum chinense Origin - AmazonIncludes the most pungent of all peppers

HabaneroNagaDatil

(includes naga varieties of over 1,000,000 Scoville units)

Pepper

Species used for food

Capsicum baccatumOrigin – BoliviaUnique fruity flavorIncludes aji (Peruvian puff) peppersUse limited to South America

Pepper

Species used for food

Capsicum pubescens Origin - Central America and AndesUse limited to areas of originThe “goat chili”, adapted to cool highland climates

Pepper types and varieties

Pepper

Use and importance

The predominant worldwide spice crop

Emerged as a replacement for expensive black pepper

Produced and consumed throughout the world

Largest production is in Asia and Africa

Important source of vitamin A, vitamin C and many minerals

Worldwide pepper production

Pepper drying in Korea

Pepper

Consumer use

Spices

Paprika – dried and ground non-pungent peppers

Chili powder – dried and ground pungent peppers mixed with oregano, cumin, garlic

Curry – dried and ground pungent peppers mixed with turmeric, cumin, coriander

Pepper

Production Systems/Market Opportunities

Produced worldwide in subsistence and market garden systems

Excellent subject for local market sales, organic production

Modern intensive production common in the warmest temperate and dry sub-tropical climate in both the northern and southern hemisphere

Fresh markets, contract for processing, spices

Pepper morphology

Pepper

Taxonomy

Dicotyledon

Family: Solanaceae

Genus and species: Capsicum annuum

Related species: tomato, potato, nightshade

Pepper

Domestication

Endemic to tropical and subtropical America

Evidence in Mexico earlier than 5000 BC

Spread throughout the world by Spanish and Portuguese traders

Pepper

Fruit set

Temperature sensitivePollen death and abscission >90 or <60Optimum set at 70-80

Drought stress causes flower dropLong-term temps higher than 95 cause

abnormal fruit growth

Pepper

Production Problems

Subject to many of the diseases and insect problems common to tomatoes

Pest problems do not tend to limit production in warm climates

Pepper

HarvestHarvest IndicesGreen Harvest (salad or green-processed use)

Desired size, lack of color change, waxy surfaceMature harvest (dried and/or ground use)

Fully developed color (yellow, orange, or red)Attached pedicelFirmness retained for processedPartially desiccated for dehydration

Why did the tomato blush?

Why did the tomato blush?

It saw the salad dressing.

Eggplant (Brinjal)

Taxonomy

Dicotyledon

Family: Solanaceae

Genus and species: Solanum melongena

Related species: potato, tomato, pepper, nightshade

Eggplant

Botany

Short-lived perennial, grown as an annual

Bush-type growth 2-8 feet in height

Fruit are round, pear-shaped, or elongated

Fruit is a berry without a cavity

Internal texture is due to spongy placental tissue

Wild type fruits are bitter and spiny

Eggplant

Eggplant

Eggplant

Origin and Domestication

Native to India

Center of diversity in Bangladesh and Myanmar

Spread to China by 500 BC

Taken to Africa and Spain by Arabic traders

Eggplant

Importance and use

Predominantly a product of subsistence and market garden agriculture

A staple crop in many tropical Asian countries

Eggplant

Importance and use

Largely used as a fresh market vegetableSeldom processed or eaten rawPrepared boiled, baked, fried, and stuffed

Few calories but important source of protein, vitamin A, minerals

Eggplant

Varieties

Many typesOval or round, dark purple - most common

Black Beauty, Florida Market, ClassicOther countries produce white, yellow, brown, and green types with round, oval, pear-shaped, and long shapes

China produces decorative types with scarlet fruit

Eggplant

Range of types

Eggplant

Harvest and Storage

Edible when 1/3 to fully grown

Best quality when about 1/2 to 2/3 full size

Thumb-press test

Retention of glossy surface

Hand harvested

Continuous harvest necessary to maintain production

Pepino fruit

Other Solanaceous Fruits

PepinoSpecies: Solanum muricatumPerennial from Ecuador and PeruBear for several years once establishedImmature fruit are cookedMature fruit are eaten raw as a dessert (sweet, with a

cucumber flavor)Market garden production on South AmericaEthnic markets in Australia, New Zealand, US

Tamarillo fruit

Other Solanaceous Fruits

Tamarillo (tree tomato)

Species: Cyphomandra betacea

Native of Peru (Andes)

Perennial shrub up to 15 feet tall

Usually cultured for 5-6 years, then replaced

Acidic, tomato-like flavor

Usually stewed or juiced, can be eaten raw

Export production in New Zealand, Portugal; market garden and subsistence elsewhere

Tomatillo fruit

Other Solanaceous Fruits

Tomatillo (husk tomato)

Species: Physalis philadelphica

Mexican origin

Annual plants up to 3 feet tall

Fruit becomes less acid and sweeter at maturity

Macerated immature fruit are used for sauces (salsa verde) and other purposes

Market garden in Latin America, widely grown in Europe

Naranjilla

Other Solanaceous Fruits

Naranjilla (Lulo)Species: Solanum quitoenseNative of Ecuador and southern ColumbiaPerennial semi-shrub 3-6 feet tall, grows best in

shadeAcidic, whitish-green flesh, flavored like orange,

pineapple, and tomatoPopular for juices, preserves, and dessertsLocal production in Central and South America

Cape gooseberry

Other Solanaceous Fruits

Cape Gooseberry

Species: Physalis peruviana

Native of the Andean region (named after imported into South Africa)

Perennial bush, 3 feet tall (tetraploid)

Eaten raw or in preserves and sauces

Subsistence and market production, being accepted on a worldwide scale

Turkeyberry

Other Solanaceous Fruits

Turkeyberry

Species: Solanum torvum (noxious weed in US)

South and North American origin

Perennial tree or shrub

Immature fruit used as cooked vegetable

Common in Thai and Lao cuisine

Small-scale market garden production

Jilo fruit

Other Solanaceous Fruits

Jilo (Garden Egg, Scarlet Eggplant)

Species: Solanum gilo

Native to central Africa

Brought to South America with slave trade

Bitter, immature fruit are used for seasoning

Market garden production in Brazil, used little in place of origin

African eggplant

Other Solanaceous Fruits

African EggplantSpecies – Solanum macrocarponNative of West AfricaBerries like small eggplants in appearance and use

Subsistence and market garden production mostly in Indonesia and Suriname