Capsicum pubescens

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Capsicum pubescens
01 rocoto perupair.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species:
C. pubescens
Binomial name
Capsicum pubescens
Synonyms [1]
  • Brachistus lanceifolius Miers
  • Capsicum annuum var. violaceum Voss
  • Capsicum lanceifolium (Miers) Kuntze
Rocoto pepper
HeatLow to Very hot
Scoville scale 2,400- 250,000 SHU
Countries in which C. pubescens is grown Capsicum pubescens map.png
Countries in which C. pubescens is grown

Capsicum pubescens is a plant of the genus Capsicum (pepper). The species name, pubescens, refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make Capsicum pubescens distinguishable from other Capsicum species. Capsicum pubescens has pungent yellow, orange, red, green or brown fruits.

Contents

This species is found primarily in Central and South America, and is known only in cultivation. It is consumed fresh, as a paste, dried, or ground. It is called rocoto (Quechua, rukutu, ruqutu) in Peru and Ecuador, locoto in Bolivia and Argentina (Aymara, luqutu), and in Mexico manzano (Spanish for "appletree") pepper for its apple-shaped fruit. Of all the domesticated species in the family Capsicum, it is the least widespread and most genetically distinct. [2]

Description

Vegetative characteristics

Like all other species of the genus Capsicum, plants of the species Capsicum pubescens grow as a shrub, but sometimes as climbing plants. They grow into four-meter woody plants relatively quickly, and live up to 15 years, which gives them, especially with age, an almost tree-like appearance. [3] After initial growth, the plant branches at a height of about 30 cm for the first time, and further growth divides into a bushy appearance. More shoots develop from the leaf axils. Some varieties have purple discoloration on the branches, as can be observed in other Capsicum species. The leaves have a 5–12 mm long petiole and a leaf blade ovate to 5–12 cm long, 2.5 to 4 cm wide, tapering at the top and the base is wedge-shaped. [4]

In addition to the relatively long life, Capsicum pubescens differs in many other characteristics from related species.

Flowers

The flowers appear singly or in pairs (rarely up to four) on the shoots, and the branches are at about 1 cm long flower stems, which extend on the fruit to around 4–5 cm. The calyx has five triangular pointed teeth, which have in the fruit a length of about 1 mm. A characteristic different from other cultivated species of the genus Capsicum is the blue-violet-colored petals, brighter in the centre. The anthers are partly purple, partly white. [5]

Phytochemicals

Capsaicinoids

Capsaicinoids (capsaicin) are naturally occurring phytochemicals responsible for the heat in chili peppers.[ citation needed ] While other chili varieties are dominated with up to 80 % by capsaicin, C. pubescens has an almost equally high concentration of dihydrocapsaicin. [6]

C. pubescens is a domesticated chili pepper that has not been explored extensively for its phytochemicals. [7] While some types of C.pubescens are considered mild, other varieties are some of the hottest peppers. The pungency level varies according to two different studies between 2400-31,000 Scoville scale, 15,000-80,000 Scoville scale and 50,000-250,000 Scoville scale. [6] [8]

C. pubescens is a poor source of carotenoids and has a low amount of ascorbic acid and total polyphenols compared to Capsicum annuum . Furthermore, removing the seeds of this pepper during food processing reduces the total polyphenol content by 50%. [9]

Aroma

The growing interest for this species is related to its cucumber aroma. [10] The aromatic structure of C.pubescens is different than that of other chili peppers. Four aromas are dominant in the odor profile: green, cucumber, earthy-peas, and paprika or bell pepper, due possibly to the higher amount of sulfur and nitrogen compounds (pyrazine) and cucumber-like aldehydes with a low contribution to esters and ionones. [11] The aromatic differences between C. chinense (a commonly used chili pepper) and C.pubescens is the contribution of several ionone esters and ectocarpene. This explains the exotic, fruity aromatic character of C. chinense, which is presented only in small quantities in C. pubescens. [12]

Uses

Food properties

The fruits of Capsicum pubescens are a versatile food in South American cuisine. The flesh is thicker than that of other chilis, closer to the consistency and size of bell peppers. [13] The level of spice is comparable to other common known chilis, with 50,000 to 250,000 Scoville Heat Units recorded. [14]

Fresh uses

The seeds and the white membranes, which contain most of the spice, are cut out. It is advised to wear gloves when handling Capsicum pubescens. To reduce the spiciness the fruits can be boiled. [15] The prepared rocoto chilis are used for a variety of dishes. Rocoto relleno is a popular dish in Arequipa, a city in the Andes of Peru. The hollowed out and boiled rocotos are filled up with a mixture of ground beef, onions, garlic and spices. It is topped off with a piece of cheese and baked in the oven. [16] The fruits of the Capsicum pubescens are also used as additions to other meals. Chili paste is made by mixing the chilis with oil. Chili cream is made by mixing rocoto chilis with fresh cheese. Aji de Huacatay is a green sauce which contains green rocoto chilis and is served typically with potatoes. Additionally, rocotos are used for fresh salsas. [16]

Processed uses

Due to the thick flesh and the high moisture content, drying of peppers solely with sunlight is not as effective as with other species of Capsicum. A closed drying tunnel can reduce the moisture of 80 kilograms of fresh rocoto to 6.4 kilograms of dried rocoto. [17]

Origin and distribution

Capsicum pubescens is native to Bolivia, Peru and Ecuador, dating to pre-Incan times. Traces of its presence have been found in the Guitarrero Caves. The existence of Capsicum pubescens was documented by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures, through textiles, ceramics, and domestic remains. Capsicum pubescens is likely to belong to the oldest domesticated plants in the Americas, its domestication dating back to 6000 BC. [2] Capsicum pubescens is believed to have evolved from other, more primitive wild Capsicum species occurring in the same area. [18] Of all the domesticated species of peppers, this is the least widespread and genetically furthest away from all others. [2] It is reproductively isolated from other species of the genus Capsicum and forms a distinct genetic lineage. [18] In the early 1900's Capsicum pubescens was introduced to Indonesia where it is now grown along other Capsicum species. The routes of introductions remain unclear, as Capsicum pubescens is found on multiple Indonesian islands. A white flower mutant of Capsicum pubescens is widely distributed in West and Central Java, which differentiates it from the normally purple flowering plants. [19]

Capsicum pubescens is rare outside of Central America, being found in cultivation primarily in Bolivia and Peru where it likely originated. It is commonly cultivated from Mexico to Peru, as well as in Indonesia. [2] [19] The plants are usually grown at small scale in courtyards and family gardens, and only surpluses reach markets.

Given its cold tolerance, Capsicum pubescens grows at higher elevations than other species, and cannot survive the tropical heat in the lowlands. [20] However, Capsicum pubescens is not frost-tolerant and requires a long vegetation period of about 9 months. [18] These climate requirements are the main challenges for introducing it to other locations.

Cultivation

Production

The Viru and Lambayeque valleys are the main production areas, 1000 km north of the capital of Peru. [21] In the Netherlands, tomatoes, cucumbers and peppers share more than 90% gross area of greenhouse production. [22] Between April and November, C. pubescens is grown in greenhouses in the Netherlands. In the rest of the year, it has limited availability, and is grown in Spain or Italy. [23]

Planting

C. pubescens is genetically different and unique in Capsicum, as it is the only one to tolerate cooler temperatures. A clear temperature difference during the day (15 °C) and at night (8 °C) is preferred, which is similar to the mountainous regions of Peru and Bolivia. [24] However, frost and high heat cause serious damage. [23]

Cultivation methods of C. pubescens include growing in a nursery for 1 to 1.5 months in early February, then planting in the field when there is no frost risk, generally around March. Potassium, magnesium and zinc are used after transplantation, or after branching or flowering, and are generally applied once every 2 months after harvesting began. Some farmers cultivate C. pubescens among tea trees, C. annuum , or other crops. [25]

Pests

The plants resist pests in Europe. However, C. pubescens is the host plant of Anastrepha ludens (Mexican fruit fly). [26] A. ludens is one of the most threatening pests of Anastrepha . It is considered an A1 quarantine pest by EPPO (European and Mediterranean Plant Protection Organization). [27] [28] Thus, the importation of fresh C. pubescens is restricted by many countries, and only frozen and manufactured import food are authorized in European market.

Pathogens

The plants are resistant to several diseases, including the oomycete pathogen Phytophthora capsici , a severe pathogen of pepper production over the world, causing more than $100 million in losses annually. [29] C. pubescens has a thick waxy cuticle which becomes detached during the infection process, called pealing pealing disease in the areas around Oxapampa, Peru.

Harvesting

C. pubescens matures at least 3 months after flowering, [24] with harvesting 3 to 8 months after transplantation into fields. [25] Fruits were collected weekly every 2 weeks, and the harvesting is continued for 2-3 years, up to 5 years before the occurrence of diseases. Yields produce approximately 0.5 kg per plant per harvest, from up to 40 chilies for one meter tall. [24]

See also

Related Research Articles

<span class="mw-page-title-main">Scoville scale</span> Scale for measuring spiciness of peppers

The Scoville scale is a measurement of pungency of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

<span class="mw-page-title-main">Capsaicin</span> Pungent chemical compound in chili peppers

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent crystalline solid.

<span class="mw-page-title-main">Bell pepper</span> Group of fruits of Capsicum annuum

The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.

<span class="mw-page-title-main">Chili pepper</span> Varieties of peppers belonging to several species of Capsicum genus

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.

<span class="mw-page-title-main">Jalapeño</span> Hot pepper

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm (2–4 in) long and 25–38 mm wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.

<i>Capsicum annuum</i> Species of flowering plant in the nightshade family

Capsicum annuum is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It also has many varieties and common names including paprika, chili pepper, jalapeño, cayenne, bell pepper, and many more with over 200 variations within the species. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the Scoville scale it has 8,600,000 SHU.

<span class="mw-page-title-main">Homocapsaicin</span> Chemical compound

Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin it is an irritant. Homocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. On the Scoville scale it has 8,600,000 SHU. Homocapsaicin isolated from chili pepper has been found in two isomeric forms, both with a carbon-carbon double bond at the 6 position on the 10-carbon acyl chain. One isomer has an additional carbon, a methyl group, at the 8 position and the other has a methyl group at the 9 position. Homocapsaicin (6-ene-8-methyl) is the more abundant isomer. Homocapsaicin with the double bond at the 7 position has never been found in nature, though its structure is widely reported on the Internet and in the scientific literature. Details of this misidentification have been published.

<i>Capsicum baccatum</i> Species of plant

Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.

<span class="mw-page-title-main">Siling labuyo</span> Chili pepper cultivar

Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.

<span class="mw-page-title-main">Ghost pepper</span> Chili pepper cultivated in Northeast India

The ghost pepper, also known as bhüt jolokia, is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.

<span class="mw-page-title-main">Bird's eye chili</span> Variety of chili pepper

Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit. Sweet or bell peppers and some chili peppers belong to the Capsicum annuum species, making it the most cultivated species from the genus.

<span class="mw-page-title-main">Habanero</span> Strain of chili (Capsicum)

The habanero is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods.

<i>Capsicum cardenasii</i> Species of flowering plant

Capsicum cardenasii is a plant species in the genus Capsicum and the family Solanaceae. It is a diploid with 2n=2x=24. It is a member within the C. pubescens complex, a group of closely related Capsicum species. It is closely related to C. eximium. It is native to the Andes, and it can be found in Bolivia and Peru. The native name is ulupica.

<i>Capsicum rhomboideum</i> Species of flowering plant

Capsicum rhomboideum is a perennial member of the genus Capsicum with 2n=2x=26, and is considered a distant wild relative of the chili pepper. Its fruit do not have any pungency, and are a 0 on the Scoville Heat Unit scale. It gets its name from the rhomboidal to elliptical shape of its leaves. It is native to Mexico, Central America, and Andean region of South America.

<i>Capsicum eximium</i> Species of flowering plant

Capsicum eximium is a member of the genus Capsicum with 2n=2x=24, and native to the New World, specifically the Andean region of South America. It is one of the "purple-flowered" Capsicums along with Capsicum cardenasii and Capsicum pubescens. Like most other chili peppers, it is both pungent and self-compatible. It is a member of the Pubescenscomplex, a natural group of highly related Capsicums. Natural hybrids between C. pubescens as well as C. tovarii have been found, further supporting the relationship of these species.

<i>Capsicum flexuosum</i> Species of flowering plant

Capsicum flexuosum is a member of the genus Capsicum, and is native to the New World, specifically the southern regions of Brazil. Unlike most other chili peppers, it is only mildly pungent and has issues with self-compatibility.

References

  1. ↑ "The Plant List".
  2. 1 2 3 4 Bosland, P. W.; Votava, E. J., eds. (2012). Peppers: vegetable and spice capsicums. doi:10.1079/9781845938253.0000. hdl:10568/99587. ISBN   9781845938253.
  3. ↑ Kosmix Staff, None. "Rocoto Pepper". Chilli Articles. Kosmix.com. Retrieved 7 May 2011.[ permanent dead link ]
  4. ↑ Duffy, Jim. "Capsicum Pubescens". Chilli Guides. Refining Fire Chillies. Archived from the original on 2015-02-21. Retrieved 7 May 2011.
  5. ↑ Livsey, Julian. "Capsicum Genus Guide". Chileman Guides. thechileman.org. Retrieved 7 May 2011.
  6. 1 2 W. Meckelmann, Sven; Jansen, Christian; W. Riegel, Dieter; van Zonneveld, Maarten; Ríos, Llermé; Peña, Karla; Mueller‑Seitz, Erika; Petz, Michael (29 July 2015). "Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)". Eur Food Res Technol (. 241 (6): 817–825. doi:10.1007/s00217-015-2506-y. S2CID   98994557.
  7. ↑ Collins, M.; Bosland, P. Rare and Novel Capsaicinoid Profiles in Capsicum (Volume 13 ed.). Capsicum and Eggplant Newsletter. pp. 48–51.
  8. ↑ Kollmannsberger, Hubert; Rodrıguez-Burruezo, Adrian; Nitz, Siegfried; Nuez, Fernando (28 January 2011). Volatile and capsaicinoid composition of aj´ı (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. Wiley Online Library.
  9. ↑ OBOH, G.; ROCHA, J.B.T. (2007). "Distribution and Antioxidant Activity of Polyphenols in Ripe and Unripe Tree Pepper (Capsicum Pubescens)". Journal of Food Biochemistry. 31 (4): 456–473. doi:10.1111/j.1745-4514.2007.00123.x.
  10. ↑ Rodrıguez-Burruezo, A.; Prohens, J.; Raigon, M. D.; Nuez, F. (13 March 2009). "Variation for bioactive compounds in ajı´ (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.) and implications for breeding". Euphytica. 170 (1–2): 169–181. doi:10.1007/s10681-009-9916-5. S2CID   25545535.
  11. ↑ Morales-Soriano, Eduardo; Kebede, Biniam; Ugás, Roberto; Grauweta, Tara; Van Loey, Ann; Hendrickx, Marc (2018). "Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling". Food Research International. 109: 250–259. doi:10.1016/j.foodres.2018.04.030. PMID   29803448.
  12. ↑ W. Meckelmann, Sven; Jansen, Christian; W. Riegel, Dieter; van Zonneveld, Maarten; Ríos, Llermé; Peña, Karla; Mueller‑Seitz, Erika; Petz, Michael (29 July 2015). "Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)". Eur Food Res Technol (. 241 (6): 817–825. doi:10.1007/s00217-015-2506-y. S2CID   98994557.
  13. ↑ National Research Council (1989). Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. Washington, DC: The National Academies Press. ISBN   978-0-309-04264-2.
  14. ↑ "Rocoto-Pflanzen". Chilipflanzen. 7 January 2016. Retrieved 14 November 2021.
  15. ↑ Adams, Mark (8 July 2016). "Top 10: Things to Eat in Peru". National Geographic. Archived from the original on April 12, 2021. Retrieved 9 November 2021.
  16. 1 2 Acurio, Gaston (2015). Peru: The Cookbook. Phaidon Press limited. ISBN   978-3-944297-20-0.
  17. ↑ "Chile – In der Heimat der Rocoto-Chili". 19 November 2014. Retrieved 14 November 2021.
  18. 1 2 3 Krishna De, Amit, ed. (2003-08-15). Capsicum. CRC Press. doi:10.1201/9780203381151. ISBN   978-0-429-22054-8.
  19. 1 2 Yamamoto, Sota; Djarwaningsih, Tutie; Wiriadinata, Harry (2013-06-01). "Capsicum pubescens (Solanaceae) in Indonesia: Its History, Taxonomy, and Distribution". Economic Botany. 67 (2): 161–170. doi:10.1007/s12231-013-9230-y. ISSN   1874-9364. S2CID   63689.
  20. ↑ Lost crops of the Incas : little-known plants of the Andes with promise for worldwide cultivation. National Research Council. Advisory Committee on Technology Innovation. Washington, D.C.: National Academy Press. 1989. ISBN   0-309-56431-X. OCLC   56141084.{{cite book}}: CS1 maint: others (link)
  21. ↑ Peppers: Vegetable and Spice Capsicums. 2000. p. 36.
  22. ↑ Breukers, A.; Hietbrink, O.; Ruijs, M.N.A. (2008). The power of Dutch greenhouse vegetable horticulture: an analysis of the private sector and its institutional framework. ISBN   9789086152483 . Retrieved 2021-12-07.
  23. 1 2 "Rocoto red". 1 November 2021. Archived from the original on 2021-11-21.
  24. 1 2 3 "Rocoto plants". Archived from the original on 2019-10-14.
  25. 1 2 Yamamoto, Sota; Djarwaningsih, Tutie; Wiriadinata, Harry (1 February 2016). "Distribution and Cultivation Practices of Capsicum pubescens on the Islands of Java, Sumatra, and Sulawesi, Indonesia". The Journal of Island Studies. 17: 67–87. doi: 10.5995/jis.17.1.67 . S2CID   132421012.
  26. ↑ "Capsicum pubescens (rocoto)". CABI. 1 November 2021. Archived from the original on 2021-11-21.
  27. ↑ "Anastrepha ludens (Mexican fruit fly)". CABI. 1 November 2021. Archived from the original on 2016-01-21.
  28. ↑ "EPPO A1 List of pests recommended for regulation as quarantine pests". EPPO. 1 September 2021. Archived from the original on 2018-09-14.
  29. ↑ Barchenger, Derek W.; Sheu, Zong-Ming; Kumar, Sanjeet; Lin, Shih-Wen; Burlakoti, Rishi R.; Bosland, Paul W. (June 2018). "Race Characterization of Phytophthora Root Rot on Capsicum in Taiwan as a Basis for Anticipatory Resistance Breeding". Phytopathology. 108 (8): 964–971. doi: 10.1094/PHYTO-08-17-0289-R . PMID   29484915.

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