Overview

The group of plants known as 'peppers' is diverse, containing types that contribute to the fresh and processed food markets as well as varieties that are used in pharmaceuticals and other non-food commercial products. Peppers originally developed in tropical regions, but are now grown and used in every country where it is possible to grow them, including in areas where production is difficult. This book examines peppers from historical, genetic, physiological and production perspectives, following the development of the cultivated crop from the wild type. Diverse examples of pod types and their variation in pungency are examined. Production methods, including the importance of fertilization and irrigation are discussed, as are constraints on production, including pests, pathogens and weeds. Harvesting methods and post-harvest challenges and opportunities are also explored.

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9781845937676

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Vincent Russo has over 30 years experience in agricultural research, with the majority involved with vegetable production. His degrees are from West Virginia University (BS Forestry), University of Maryland (MS, Botany) and Southern Illinois University at Carbondale (PhD, Botany). He has worked at the University of Guam, and is currently Research Leader at the Wes Watkins Agricultural Research Laboratory, Lane, OK. Over his career he has had over 100 peer reviewed articles published and over 50 technical publications released. In the last 23 years his research has been devoted to development of vegetable production systems with an emphasis on peppers and organic methods.

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