Influence of the variety, rootstock and harvest time on the quality and maturity indices in Bell pepper

Alejandro Palacio Márquez, Esteban Sánchez Chávez


Introduction: The use of rootstocks for the production of vegetables is a technique that has been increasing in recent years, generating resistance to pathogens and increasing production in crops. However, today production is not everything in the commercial field, it is not enough to only produce in large quantities and in smaller spaces. The current market is asking for quality products. Therefore, the objective of this research was to study the effect of variety, rootstock and harvest time on the quality and maturity indexes of red pepper.

Method: The present study was carried out in the 2012 production cycle, developed under a shade mesh system, located in Delicias, Chihuahua, Mexico. The experimental design used was in randomized complete blocks with three factors studied: varieties (Fascinate of red fruits and Janette of yellow fruits), rootstock (with rootstock Terrano and without rootstock) and time of harvest (11 of July, 8 of August, 20 August and 4 September). The evaluated variables were: maturity indices and quality parameters in red pepper.

Results: There were significant differences in the quality parameters and maturity index among the evaluated varieties, and the effect of the Terrano rootstock on fruit quality of the Fascinato and Janette varieties increased fruit size (diameter, length and weight); While in variables such as firmness, total soluble solids, color (L, C, ° h) and titratable acidity (% of malic acid) the rootstock caused a decrease. On the other hand, the harvest time for the varieties studied was closely related to the degree of maturity of the fruit.

Conclusion: The variety factor influenced the parameters: diameter, length, fruit weight, firmness, total soluble solids, color and acidity; while the rootstock factor only affected the firmness of the fruit. On the other hand, the factor of harvest time had influence in the length and weight of the fruit, firmness, total soluble solids, color and titratable acidity. Finally, the interaction of the three factors studied was only significant in the color of the fruit.


Capsicum annuum L.; physical parameters; fruit quality; grafting technology


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