Abstract
The chilhuacle chili (Capsicum annuumL.) is a Mexican native variety whose production has been highly valuable because it is the main ingredient of the Oaxacan black mole, a typical Mexican dish. It is basically grown in the Cañada Region of the State of Oaxaca, Mexico, within the Tehuacán-Cuicatlán Biosphere Reserve. Importantly, it is cultivated under traditional agricultural systems, where a range of agronomic constraints associated with the production process and the incidence and severity of pests and diseases represent significant impediments that hinder the yield potential. Additionally, the genetic basis of the crop is highly restricted. Under such environmental and production conditions, the mean crop yield of chilhuacle chili can reach 1 t ha−1of dehydrated fruits, which can be used in the food, chemical, and pharmaceutical industries. In this review we summarize the current progress on chilhuacle chili cultivation and outline some crucial guidelines to improve production, as well as other research topics that need to be further addressed.
Highlights
Chilies belong to the genus Capsicum (Solanaceae family), which is one of the most cultivated groups of species in the world
The remnants of wild chili peppers recovered at various locations in Coxcatlan cave in the Tehuacan Valley, Mexico, and those identified in the Guila Naquitz cave in the Oaxaca Valley, Mexico, indicate that chilies were harvested in the wild in Mexico more than 8,000 years ago, and their domestication and cultivation for the first time in Mesoamerica occurred approximately 6,000 years ago [2, 8]
Our results demonstrate that the concentrations of capsaicin and capsaicinoids and the pungency in dehydrated chilhuacle fruits are higher than those found in other chili varieties including guajillo, ancho, pasilla, and puya
Summary
Chilies belong to the genus Capsicum (Solanaceae family), which is one of the most cultivated groups of species in the world. Capsicum is native to the tropical and subtropical Americas, and the majority of the genetic diversity is concentrated in Bolivia, Peru, Brazil, and Mexico This genus comprises over 30 species, and C. annuum is the most widely cultivated and economically important one. According to Lopez-Lopez et al [12], new strategies for growing chilhuacle chili are needed because there are currently only a few producers who cultivate it in the state of in Oaxaca. In this state, the development and generation of technological packages are practically nonexistent, which is reflected by the scarcity of research on production systems. This research highlights different aspects of this crop generated in the areas where it is cultivated
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