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

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 use Pungency Varies widely among types and varieties Measured using “Scoville units” Bell 0 units Ancho 1,000 units Jalapenos 5,000 units Yellow wax 10,000 units Tabasco 160,000 units Habaneros 200,000 units

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

Pepper Species used for food Capsicum annuum Origin – Columbia, Central America, SW N. America Worldwide production Includes most of the common sweet and hot peppers Bell Jalapeno Wax Cayenne Serrano

Pepper Species used for food Capsicum frutescens Origin – Amazon, related to C. chinense Grown in China and tropical America Considered to be semi-domesticated Includes “Tabasco”, Thai, and malagueta peppers

Pepper Species used for food Capsicum chinense Origin - Amazon Includes the most pungent of all peppers Habanero Naga Datil (includes naga varieties of over 1,000,000 Scoville units)

Pepper Species used for food Capsicum baccatum Origin – Bolivia Unique fruity flavor Includes aji (Peruvian puff) peppers Use limited to South America

Pepper Species used for food Capsicum pubescens Origin - Central America and Andes Use limited to areas of origin The “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 sensitive Pollen death and abscission >90 or <60 Optimum set at Drought stress causes flower drop Long-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 Harvest Harvest Indices Green Harvest (salad or green-processed use) Desired size, lack of color change, waxy surface Mature harvest (dried and/or ground use) Fully developed color (yellow, orange, or red) Attached pedicel Firmness retained for processed Partially desiccated for dehydration

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

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 vegetable Seldom processed or eaten raw Prepared boiled, baked, fried, and stuffed Few calories but important source of protein, vitamin A, minerals

Eggplant Varieties Many types Oval or round, dark purple - most common Black Beauty, Florida Market, Classic Other 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 Pepino Species: Solanum muricatum Perennial from Ecuador and Peru Bear for several years once established Immature fruit are cooked Mature fruit are eaten raw as a dessert (sweet, with a cucumber flavor) Market garden production on South America Ethnic 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 quitoense Native of Ecuador and southern Columbia Perennial semi-shrub 3-6 feet tall, grows best in shade Acidic, whitish-green flesh, flavored like orange, pineapple, and tomato Popular for juices, preserves, and desserts Local 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 Eggplant Species – Solanum macrocarpon Native of West Africa Berries like small eggplants in appearance and use Subsistence and market garden production mostly in Indonesia and Suriname