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.
This species is found primarily in Central America and South America, and is known only in cultivation. It is consumed fresh, as a paste, dried, or ground. Of all the domesticated species in the genus Capsicum, it is the least widespread and most genetically distinct. It has no common name in English, and its name in Spanish language varies by country: it is called by the indigenous terms rocoto in Peru and Ecuador (from the Quechua rukutu or ruqutu) and locoto in Bolivia and Argentina (from the Aymara language luqutu); however, in Mexico the term chile manzano (literally, "appletree pepper") is used due to the visual similarity of the fruit to .
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.
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.
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.
Phytochemicals
Capsaicinoids
Capsaicin are naturally occurring
responsible for the heat in chili peppers. While other chili varieties are dominated with up to 80 % by capsaicin,
C. pubescens has an almost equally high concentration of
dihydrocapsaicin.
C. pubescens is a domesticated chili pepper that has not been explored extensively for its phytochemicals.
C. pubescens is a poor source of and has a low amount of Vitamin C and total compared to Capsicum annuum. Furthermore, removing the seeds of this pepper during food processing reduces the total polyphenol content by 50%.
Aroma
The growing interest for this species is related to its
cucumber aroma.
The aromatic structure of
C.pubescens is different than that of other chili peppers. Four
Aroma compound 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 (pyrazine) and cucumber-like
Aldehyde with a low contribution to
Ester and
Ionone.
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.
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
.
The level of spice is comparable to other common known chilis, with 50,000 to 250,000
Scoville scale recorded.
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.
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.
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.
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.
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 Cave. 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.
is believed to have evolved from other, more primitive wild
Capsicum species occurring in the same area.
Of all the domesticated species of peppers, this is the least widespread and genetically furthest away from all others.
It is reproductively isolated from other species of the genus
Capsicum and forms a distinct genetic lineage.
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.
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.
Given its cold tolerance, Capsicum pubescens grows at higher elevations than other species, and cannot survive the tropical heat in the lowlands. (1989). 030956431X, National Academy Press. 030956431X
Cultivation
Production
The Viru and Lambayeque valleys are the main production areas, 1000 km north of the capital of Peru.
In the Netherlands, tomatoes, cucumbers and peppers share more than 90% gross area of greenhouse production.
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.
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.
However, frost and high heat cause serious damage.
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, Capsicum annuum, or other crops.
Pests
The plants resist pests in Europe. However,
C. pubescens is the host plant of
Anastrepha ludens (Mexican fruit fly).
is one of the most threatening pests of
Anastrepha. It is considered an A1 quarantine pest by EPPO (European and Mediterranean Plant Protection Organization).
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.
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,
with harvesting 3 to 8 months after transplantation into fields.
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.
==Gallery==
, characteristic that gives this species its name]]
See also
-
List of Capsicum cultivars
-
Rocoto relleno, baked rocoto stuffed with mince
Further reading
External links
