Health, wealth and happiness of peppers – all about growing and consuming peppers

Chilli varieties without limits in all imaginable sizes, shapes and colours – each with its own level of pungency.

Peppers are native to Mexico, Central and South America and were introduced to Europe by Columbus. They belong to the genus Capsicum which is a member of the Solanaceae family. Peppers are the most widely used spice in the world.

Peppers are a popular warm-season vegetable with many culinary uses and the fruit can contain up to six times as much vitamin C as oranges. Consumers are getting more and more interested in the unique fruit shapes, flavours and colours found within the various segments of both sweet and hot peppers.

Peppers require similar growing conditions as tomatoes and perform best in a long, frost-free season. In most cases chillies are easier to grow than blocky peppers and most green blocky peppers are produced in the open field.

Some fruit of high quality is also grown in shade-net structures. Growing peppers in plastic tunnels can be advantageous, because tunnels extend the growing season that increases opportunities for colour development. Coloured peppers produced in tunnels will also have a higher percentage of first-grade fruit. The profitability of this crop can be very dependent on value-adding at farm level and “hobbies” can sometimes grow into very successful small businesses.

PRODUCTION CHALLENGES

Production challenges on peppers vary from environmental conditions and the presence of insect vectors that cause virus infections, to bacterial and fungal diseases. A few viruses to take note of is the Tomato spotted wilt virus, Cucumber mosaic virus, Tobacco mosaic virus and Potato virus Y.

Bacterial leaf spot is an important bacterial disease that needs to be noted – new varieties have now got resistance to race 0 to 10.

Phytophthora capsici is another disease that can cause severe losses in a short time, from seedlings throughout the lifecycle of the plant. The severity of this disease is strongly related to over-irrigation in fields and can spread through irrigation water. Newer varieties have intermediate resistance to this disease.

Fungal diseases like powdery mildew can in a short time cause severe yield loss in pepper and chilli crops, as the disease affects the leaf canopy. It reduces the productivity of the plant, resulting in smaller fruit with thinner wall thickness. In severe cases, the plant canopy can be completely defoliated and the delay in productivity can be as long as 6 to 8 weeks, which in most cases is not profitable. Seed companies are also now developing new varieties with good resistance to powdery mildew with very positive results.

GROWING CONDITIONS AND HARVESTING

The production of peppers and chillies are very similar but

Snacking sweet peppers have taken the market by storm. They look attractive, are delicious and is a healthy snack at any time of day.

blocky peppers are less forgiving to environmental conditions. Peppers grow best in well-drained soil with a well-developed soil structure. In general pepper plants do not have a very strong root system and care should be taken to minimise the conditions that could inhibit root development. Pepper fruits are self-pollinated, but insects can assist in pollination – the better the pollination, the bigger the potential that the fruit will be within the genetic restrictions of the specific variety.

The harvesting of peppers should be done at full physiological maturity. The pepper should have the desired size, but more important should have a thick and smooth fruit wall – fruit harvested too early could have a very short shelf life. Heat stress, over and under irrigation and excessive or deficient nutrient levels can cause peppers to abort their flower buds, flowers or immature fruit. Balanced nutrition according to soil fertility and maintaining constant soil water conditions (taking the local environment into account) are the most effective methods of control.

In their various forms, peppers are the most widely used spice in the world and is greatly priced for their pungency and adding special flavour to many cuisines. Historically it was mainly used for seasoning and medicinal purposes, but today the use of peppers have expanded to so much more – from a fresh and processed vegetable, a spice in various dried forms, used as food dye, to breeding as ornamental plants and the production of extracts for various pharmaceutical and cosmetics industry uses.

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Powdery mildew infection with the defoliation of the plants on the left, against the healthy plants of a variety with powdery mildew resistance on the right.

HEALTH BENEFITS

The documented health benefits from sweet and hot peppers continue to grow and pepper consumption in various forms and recipes are getting more popular by the day. The pungency and health benefits of peppers originate from a chemical compound called capsaicin. Peppers are very high in antioxidants, supports the immune system and will also aid in fighting off colds and flu. Antioxidants assist the human body to remove free radicals, toxic substances that can cause harm if the build-up gets too high. Capsaicin also appears to have antibacterial properties that help protect the body. Peppers are low in calories, making the fruit an excellent addition to a healthy diet.

Capsaicin is the compound responsible for the burning sensation in one’s mouth. It binds to pain receptors on our nerves, called TRPV1. Normally, it reacts to real heat by sending warning signals to the brain. Capsaicin causes TRPV1 to send those same signals, so the body will react as if there is something hot in your mouth. Those pain receptors is present all over the body and can give the same burning sensation to the eyes and other areas of the body.

When the burning sensation continues, the body tries to “cool” itself, so you start to sweat, your face turns red, your eyes tear up and your nose starts to runs. This is the body's way of removing the “threat”.

Why do so many people then enjoy this sensation and enjoy spicy food? In response to the pain sensation, the brain releases endorphins and dopamine. When these chemicals combine, they create euphoria or a sense of happiness. Endorphins are the body’s natural way of relieving pain by blocking the nerve’s ability to transmit pain signals. Additionally, the neurotransmitter dopamine, responsible for a sense of reward and pleasure, is also released.

Whether you are growing your own peppers, hot or sweet, or enjoying the sensation of the various hot pepper fruits, spices and dishes, this crop is sure to give you the reward of happiness.

DISCLAIMER: This information is based on Sakata’s observations and/ or information from other sources. As crop performance depends on the interaction between the genetic potential of the seed, its physiological characteristics and the environment, including management, Sakata gives no warranty express or implied, for the performance of crops relative to the information given, nor do Sakata accept any liability for any loss, direct or consequential, that may arise from whatsoever cause. Read the Sakata Seed Southern Africa (Pty) Ltd Conditions of Sale before ordering seed.

seeds | science | service

SV 6131 PB*

• Suitable for open field production • Excellent leaf coverage for protection against sunburn • Dark green fruit colour • Uniform fruit with good leaf attachment • Vigorous plant • Excellent disease package

Revelation

• Good shelf life • Average fruit size of 10 x 10 cm • Blocky sweet pepper • Suitable for the fresh market

King Arthur

• Vigorous growth, excellent fruit quality and widely adaptable open field variety • The large, blocky peppers are sweet, thick-walled, and ripen from green to bright red • Average fruit weight: 250 – 350g

PS 16351609*

• Tolerant to

Phytophthora capsici • Extended harvest periods • Improved marketable yield