Abstract
Long green/red peppers (chile), one of about 20 different domesticated Capsicum annuum L. types, has for many years been associated with the green fresh market, processing and dehydrated red chile Industry in the southwest. Increased demand for green chile and for high red color chile powder, high vitamin C, and low caloric pepper product has stimulated production in Texas and other areas throughout the world. All known commercial long green/red chile are susceptible to viral, fungal and bacterial diseases. These pathogens are limiting factors in most pepper production areas throughout the world. The Texas Agricultural Experiment Station at Weslaco has developed several hundred mildly pungent, high red color inbred lines with resistance to tobacco etch virus, pepper mottle virus, potato virus Y, tobacco mosaic virus, tobacco ringspot virus, cucumber mosaic virus and Phytophthora capsici. Disease resistant lines of mildly pungent long fruited, medium thick wall chile are being advanced to cultivar status.
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