ZTA245.7

B873
NO.1709

     
  

B-1709
September 1992

   

1

The Texas Agricullural Experiment Sialion v J. CharleQee, Interim Direclor
The Texas A&M Universily Syslem v College Sialion, Texas

[Blank Page in Original Bulletin] '

I

M

I
 - A NEW MULTIPLE Vmus RESISTANT

HOT YELLow IALAPENQ PEPPER

A by Benigno Villalon,

professor (pepper breeder and pathologist),

Texas A8M University Agricultural Research and Extension Center, Weslaco, TX

Hot yellow wax pepper, one 0f
about 25 different types of cultivated

peppers (Capsicum annuum L.), is.

gaining in popularity as the demand
for pungent peppers increases. Pun-
gent capsicums are now considered
the primary spice ingredient in the
world. The bright, yellow fruits at-
tract consumer attention. Addition-
ally, they are known for their excep-
tional flavor, aroma, pungency (cap-
saicin), high concentrations of vita-
mins C and A, aesthetic value, and
low caloric value. As with jalapenos,
yellow wax peppers are pickled
whole, sliced, diced, cut into rings,

,\and are used in salads, sauces, and

2

lips to add flavor and aroma to the
North American diet with its increas-
ing demand for Mexican-style cook-
ing.

‘Ialoro’ is the first yellow
jalapeno pepper variety developed.
Its combined attributes of being
bright yellow and of having the novel
jalapeno shape and the multiple vi-
rus resistant traits give it market ap-
peal.

Production Trends

The popularity of and market
for fresh and pickling hot and sweet
yellow wax peppers continue to in-
crease. Yellow wax peppers repre-
sent about a $200-million industry at
the manufacturer level. Total pro-
duction area of these peppers in
Texas is unknown because these fig-
ures are not gathered by the Texas
Department of Agriculture. Because
of strong competition and high value

fxof the crop (2.5 times more valuable

than bell peppers), producers are
reluctant to divulge area, produc-
tion, or dollar figures on these or on
any hot pepper produced for fresh

market or processing. Yellow wax
peppers are grown in most areas
where bell peppers are grown.

Estimated production costs per
hectare for any pepper type are cur-
rently about $2,500 in the Lower Rio
Grande Valley and about $1,300 in
the Lubbock-Hereford area. High
costs in the Lower Rio Grande Val-
ley are due to excessive use of agri-
cultural chemicals for control of in-
sects, diseases, and weeds. Harvest-
ing cost is an additional $2,500 per
hectare for small-fruited peppers
such as jalapenos and yellow types.

Increased demand for yellow
wax pungent peppers places Texas
in a favorable position to meet in-
dustry needs, especially with the
release of new insect and disease
resistant varieties such as ’]aloro'.
Domestic production in Texas in-
cludes the Lower Rio Grande Valley
of South Texas (two growing sea-
sons per year), the Winter Garden
area from San Antonio to Crystal
City (two overlapping seasons), the
Texas Panhandle, the Trans-Pecos,
and the El Paso area. In most of these
areas, the requirements of labor,
transportation, processing facilities,
and market conditions are readily
available for the fresh market and
processors. Peppers can be harvested
for8monthsduringtheyearinTexas
without much competition from
other U.S. pepper-growing areas.

Commercially available yellow
wax pepper cultivars were devel-
oped for other areas with more fa-
vorable growing conditions and lack-
ing heavy pressure from insects and
diseases. The effects of a complex of
insects, diseases, and unfavorable
environment are reflected in low
yields in some temporate and sub-
tropical regions of Texas such as the
Lower Rio Grande Valley of South
Texas.

All commercial yellow wax pep-
per cultivars are susceptible to to-
bacco etch virus (TEV), potato virus
Y (PVY), pepper mottle virus
(PeMV), tobacco ringspot virus
(TRSV), cucumber mosaic virus
(CMV), and Texas pepper gemini
virus (TPGV). Some yellow types
exhibit a local lesion resistance reac-
tion when challenged with tobacco
mosaic virus (TMV). All these vi-
ruses represent the Valley Mosaic
Complex. ‘TAM Mild Jalapeno-l’
and ‘TAM Veracruz’ were developed
to meet these industry needs for
multiple virus resistance. The need,
however, still existed for a tropically
adapted pungent yellow wax
jalapeno pepper suited for South
Texas and other areas.

‘Ialoro’ was developed by the
Texas Agricultural Experiment Sta-
tion at Weslaco to meet these needs.
It is a yellow, pungent, multiple vi-
rus resistant (TEV, PVY, PeMV,
TRSV, TMV, and CMV), machine-
harvestable jalapeno pepper, ideally
suited for growing in most regions
of Texas.

‘Ialoro’ is intended for the fresh
market and the processing industry
(pickling and picante sauces).

KEYWORDS: Capsicum annuum, virus resistance, vegetable breeding.

A summary of varietal information reported in this bulletin is pub-
lished in Texas Agricultural Experiment Station Leaflet 2466, which can be
obtained from Texas Foundation Seed, Texas Agricultural Experiment
Station, College Station, TX 77843-2581 (phone: 409/845-4051).

History

The Weslaco pepper-breeding
program began in December 1970.
All the previously mentioned viruses
were detected and identified on pep-
pers and other vegetable crops
throughout the Valley. Fifteen dif-
ferent pepper genotypes (pungent
and nonpungent) having heritable
levels of resistance to some of these
viruses were initially identified. At
the seedling stage, all seedlings were
mechanically inoculated with a
known viral suspension, and seeds
were harvested from hand-polli-
nated, viral resistant (VR) plants.

Plants resistant to local isolates
of TEV, PVY, and TMV were found
in AC2207, a small, 3- to 4-cm, pun-
gent serrano-type pepper native to
Mexico (obtained from Paul Smith,
professor emeritus, University of
California at Davis). Resistance to
these same viruses was found in seg-
regating line P1264280, a pungent,
small pimiento type also obtained
from Paul Smith.

Hybridization of PI 264280 x
AC2207 in 1971 resulted in segregat-
ing VR progeny, designated TAES
71136. This is one of several family
series that served as the wide ge-
netic base for most of the multiple
virus resistant plants in the Texas
pepper-breeding program. Heri-
table resistance to this virus com-
plex, including PeMV, was found in
progeny from hybridization in 1973
of TAES 71136 x Jalapeno 1158 (un-
known origin). In addition, VR
jalapeno fruit types were crossed to
Jalapeno L (PetoSeed Co.) in 1976 to
amplify the long jalapeno genes. The

resulting TAES 76064 VR lines were

crossed in 1981 to ‘Caloro’ (a small,
yellow wax pepper developed by
Paul Smith) to add the genes for
yellow color, flavor, aroma, pun-
gency, earliness, and prolificness,
and to amplify TM resistance.

A series of individual plant se-
lections of yellow wax, VR, pungent,
jalapeno types through the F6 yielded
the desired yellow wax jalapeno
type. An individual F6 yellow

jalapeno-fruited plant was selected,
selfed, and increased under isola-
tionwithrepeated viralinoculations.
Resistance to CMV, TRSV, and a
Florida isolate of tomato mosaic vi-
rus (ToMV) was found during these
screenings. Seeds from the best
virus-symptomless plants were
bulked. Final pedigree designation
was TAES YI81032, and it became
the progenitor of ’]aloro'. This is a
novel pepper, unknown in the pep-
per fresh market or in the process-
ing industry.

Description

Important horticultural charac-
teristics of ‘Ialoro’ are compared with
‘Rio Grande Gold-Sweet’ (RGG) and
‘TAM Veracruz’ (TVC) in Table 1.
‘Santa Fe Grande’ (SFG) hot is prob-
ably the most popular of the small,
yellow wax-type peppers. It is simi-
lar to sweet RGG. TVC is probably
the most popular of the hot jalapeno

peppers.

‘Ialoro’, a hot yellow jalapeno, is
a novelty item in the hot pepper
industry. ‘Ialoro’ grows between 40
and 50 cm tall, depending on cul-
tural practices and growing envi-
ronment, and is slightly shorter and
more compact than TVC but taller
and slightly more open than RGG or
SFG. A strong main stem and sturdy
branches can support a heavy set of
largeyellowjalapeno-typefruit. The
medium-size leaves offer ample
cover to protect fruit from sunburn
scald yet allow transmission of
enough sunlight for rapid color de-
velopment of bright yellow fruit.
Fruit are more resistant to sunburn
thanareregularbellpeppers. ‘Ialoro’
sets concentrated fruit with thick
walls similar to TVC but is slightly
more pungent. The bright-yellow
pungent fruit exhibit a few fine epi-
dermal cuticular cracks to indicate
full maturity and strong jalapeno
flavor and aroma associated with
jalapeno peppers. The ripe yellow
fruit are well suited either for fresh
market consumption or for pro-
cessed foods (pickled whole, sliced,
or diced for picante sauce). The

2

matured red fruit also can be used
fresh, processed, or dehydrated to a
powdered form.

Performance

‘Ialoro’ seeds are smaller and
lighter than bell or chile pepper
seeds. These light-tan seeds are ap-
proximately 6.1 grams per 1,000
seeds, or about 165 seeds per gram.
They resemble jalapeno seeds. These
seeds do not possess the thick cuticle
or epidermal hairs associated with
tomato seeds and thus can be easily
sterilized on the surface to remove
pathogenic fungi, bacteria, and/ or
virus particles. Germination of vi-
able seed occurs in 6 days at 30°C.

After expansion of primary
leaves, the tap root system may pen-
etrate to a depth of 20 cm in 30 days,
but only if seedlings are moisture
stressed for 20 days after cotyledon
emergence. Large root systems in-
crease stem diameter, length, and
strength of foliage. Such systems
produce greater aerial biomass, thus
allowing earlier (5 to 10 days) har-
vest. Extensive root systems also
foster rapid fruit development and
thus reduce risk of sun scalding of
fruit late in the season and wilt of
plant and foliage during hot after-
noons. The elimination of one or two
irrigations reduces production costs
and offers control or reduction of
Phytophthora wilt.

For highest possible yields of
hi gh-quality fruit, ‘Ialoro’ should be
direct-seed planted (16 to 23 kg/ ha)
on 0.76-m single-row beds, spacing
plants 20 cm apart. The seeds can
also be planted on double rows, 30
cm apart on a bed, or direct-seeded
on 1.02-m beds, spaced 30 cm on the
rows.

Extensive trials with ’]aloro'
throughout Texas, New Mexico, and
California indicated that this pepper
is adaptable to most areas. It out-
yielded all other cultivars most of
the time (Tables 2 to 9) and attracted
the attention of several major fresh
market producers, pickling pepper
processors, and seed producers.

'5

Table. 1. Botanical and horticultural characteristics of ‘Ialoro’ compared with ‘Rio Grande Gold-Sweet’ and ‘T AM Veracruz

Virus resistance
South Texas strains

Remarks

TEV, PeMV, PVY,
TMV, TRSV, CMV

Multipurpose use,
prolific, high yielding

TEV, PeMV, PVY,

jlalapeiio’.
Ialoro Rio Grande Cold-Sweet TAM Veracruz
A Botanical
Plant
Height (cm) 40-50 33-41 50-70
Branching Multibasal, Multibasal, Semi-compact, single
prostrate prostrate stem
Foliage Thick, dense Thick, dense Thick, dense
Size (cm) 10.5 x 5.0 10.2 x 4.9 10.5 x 5.3
Conformation Semi-compact, dense Compact, dense Semi-compact, dense
Color Medium dark to light Light green Medium to dark green
green
Horticultural
Fruit
Relative days to
maturity 75 75 75
Size L x W (cm) 5.4 x 2.8 6.0 x 3.4 5.9 x 2.7
Conformation 3-4 celled, conical, 3 celled, conical 3-4 celled, conical,
cylindrical, blunt end cylindrical, blunt end
Attachment Pendent Pendent, semi-pendent Pendent
Epidermis Smooth, semi-waxy, small Smooth, waxy Semi-smooth, cracks
cracks, some desirable 30%-40% desirable
Color Bright yellow to red Yellow to mature red Dark green to red
mature
Habit Concentrated, uniform Concentrated, uniform Concentrated, semi-
maturity maturity uniform
A Wall thickness (mm) 4.13 3.34 3.90
» Locule no. 3-4 3 mainly 3-4
Uses Market, processing, picante Market, processing Fresh, nacho ring
sauces, ring slices sauces and pickling, slices, picante sauce
ornamental
Pungency

Capsaicin (ppm) 5,000 0 4,000
Scoville units‘ 26,000 0 24,000
Pungency rating‘ 8-9 1 7-9

TEV, PeMV, PVY,

TMV, TRSV, CMV TMY, TRSV, CMV
Prolific, high Prolific, early, high
yielding yielding, skin cracks,

fruit slightly variable

l Capsaicin: Quantified by high-pressure liquid chromatography and converted to Scovill heat units, Cal-Compack Food s, Santa Ana,

CA.

‘Pun en ratin : 1 =non un ent,5=mild,10=su er hot.
8 CY 8 P 8 P

TLimitations
Information in this document is
the result of Texas Agricultural Ex-
periment Station trials. These results
may vary under individual cultural
bactices and growing conditions. It
snould be recognized that the dis-
ease and / or insect resistance/ toler-
ance of all varieties is verified by

standard testing under laboratory
conditions. The degree of resistance/
tolerance will vary depending upon
many factors including environmen-
tal conditions, agressiveness of the
pathogen/ insect, presence of new
strains or races of pathogen/ insect,
etc., in the field.

Availability

At the time of this writing,
’Ialoro’ will be released as an exclu-
sive license to a major seed producer
to ensure genetic stability. Applica-
tion for plant variety protection will
be filed with the Plant Variety Pro-
tection Office of the U. S. Depart-
ment of Agriculture.

Acknowledgments

Much evaluation of this new
pepper variety was done by Frank I.
Dainello, associate professor, Texas
A&M University Agricultural Re-
search and Extension Center at
Uvalde (currently, Extension horti-
culturist - Vegetables, Department
of Horticultural Sciences, Texas
A&M University, College Station);
and by David A. Bender, associate
professor, Texas A&M University
Agricultural Research and Extension
Center at Lubbock.

Numerous individuals of the
Texas Agricultural Experiment Sta-
tion, Texas Agricultural Extension
Service, and other major growers
and processing firms assisted in de-
veloping the new germplasm and in
obtaining data on the performance
of ‘Ialoro’. Sincere appreciation is
expressed to the Texas Pepper Foun-
dation, New Mexico Chile Commis-
sion, Pickle Packers International,
Inc., Valley Onions, Inc., McAllen,
Texas, and Starr Produce, Rio Grande
City, Texas.

Table 4. Comparative perfonnance test of ‘Ialoro’ compared with other jalapefios, fall 1989, Donna, Texas.

n v-u w _- -v-

I n-nn-uu mun . .

ALLIEEIB 25111635

Table 2. Comparative performance test of ‘Ialoro’ compared with other jalapefios,
spring 1987, Munday, Texas.

"s.
Yield TEV Pungency

Entry (mt / ha) rating rating
]aloro 32.00 a‘ 9’ 8° a
TAM MILD lalapefio-1 25.60 b 9 6
Jalapeno-M 24.60 b 1 8
TAM Veracruz 16.70 c 9 7

‘ Means represent average of six harvests from 2.13-m plots, 30-cm plant spacing, four

replications, separated by Duncan's Multiple Range Test, 5% level.
zVirus rating: 9 = very resistant, 1 = very susceptible.
aPungency rating: 10 = super hot, 5 = mild, 1 = nonpungent.

Table 3. Comparative performance test of ‘Ialoro’ compared with other jalapefios,
fall 1988, Munday, Texas.

Yield TEV Pungency

Entry (mt / ha) rating rating
Ialoro 19.70 a‘ 9’ 73
TAM Mild jalapeno-l 11.00 b 9 8
TAM Veracruz 10.40 b 1 8
Jalapeno-M 8.70 c 9 4

‘Means represent average of six harvests from 3.05-m plots, 30-cm plant spacing, with
four replications separated by Duncan's Multiple Range Test, 5% level.

“Virus rating: 9 = very resistant, 1 = very susceptible.
3 Pungency rating: 10 = super hot, 5 = mild, 1 = nonpungent.

"\

Fruit
Wall
Yield Pungency Length Width thickness
Entry (mt / ha) (1-10) (cm) (cm) (mm)
Ialoro 38.11 a‘ 8’ 5.27 c 2.60 b 3.57 c
TAM Veracruz 37.30 a 8 7.50 a 2.85 a 4.50 a
TAM Mild jalapeno-l 32.77 b 2 5.75 b 2.50 b 4.20 b

‘ Means represent average of two harvests from 1.5-m plots, 15-cm plant spacing, with four replications separated by Duncan's

Multiple Range Test, 5% level.

zPun enc ratin : 10 = su er hot, 5 = mild, 1 = non un ent.
8 Y 8 P P 8

Table 5. Comparative performance test of ‘Ialoro’ compared with other jalapefios, fall 1989, La Feria, Texas.

Fruit
Wall Q
Yield Pungency Length Width thickness

Entry (mt / ha) (1-10) (cm) (cm) (mm)
TAM Mild Jalapeno-l 22.83 a‘ 3’ 5.35 bc 2.53 b 3.45 b
Ialoro 20.61 ab 7 5.70 b 2.93 a 4.13 a
TAM Veracruz 20.37 ab 8 6.78 a 3.25 a 4.23 a
5179053,,“ 15.22 b 1 6.30 a 3.23 a e 3.53 b "\

‘Means represent average of two harvests from 1.52-m plots, 15-cm spacing, with four replications separated by Duncan's Multiple

Range Test, 5% level.

’Pungency rating: 10 = super hot, 5 = mild, 1 = nonpungent.

Table 6. Comparative performance test of ’Jaloro’ compared with other jalapefios, fall 1989, Rio Grande City, Texas.

/'\ Fruit
Yield Length Width Wall

Entry (mt / ha) g / plant (cm) (cm) (mm) Pungency
Jaloro 12.1 a‘ 479.8 a 5.22 c 2.80 a 4.69 a 8’
TAM Veracruz 4.5 b 225.5 b 7.68 a 2.85 a 4.83 a 7
Jalapefio-M 2.4 b 114.4 b 6.32 b 2.49 b 3.95 b 8

1 Means represent average of once-over harvest from 15.2-m plots, 30-cm plant spacing, with four replications, separated by
Duncan's Multiple Range Test, 5% level.
‘Pungency rating: 10 = super hot, 5 = mild, 1 = nonpungent.

Table 7. Comparative performance test of ’Jaloro' compared with other jalapefios, spring 1990, TAES-Weslaco, Texas.

Yield TEV Pungency Hot set

Entry (mt / ha) rating rating rating
TAM Veracruz 13.92 a‘ 92 73 8‘
Jaloro 12.54 a 9 8 8
Mitla (Hybrid) 4.35 b 1 8 1
TAM Mild Jalapeno 4.32 b 9 3 10‘
Early Jalapeno 3.27 b 1 8 6
Jalapeno-M 2.67 b 1 7 6
Jalapa (Hybrid) 2.16 b 1 8 6

‘Means represent averages of once-over harvest from 1.52-m plots, 15-cm spacing, with four replications serparted by Duncan's
Multiple Range Test, 5% level.
“Virus rating: 1O = very resistant, 1 = very susceptible.
»""“Pungency rating: 10 = super hot, 5 = mild, 1 = nonpungent.
Hot set rating: 10 = 60% or more flowers, 1 = no flowers.

Table 8. Comparative performance test of ’Jaloro’ compared with other jalapefios, 1990, Uvalde, Texas.

Fruit

Yield Pods / plant Pod length Stand
Entry (mt/ ha) g/ pod (#) (cm) (%)
TAES jumbo Jalapefio Type 11.87 1 7.4 17.9 4.4 100.0
Jaloro 11.61 10.8 29.4 3.1 97.5
TAM Veracruz 10.38 15.5 17.4 4.1 100.0
Jumbo Peto 9.88 30.4 8.5 4.2 95.0
Jalapeno-M 6.18 10.6 13.6 3.5 98.8
LSD (P = 0.05) ns 3.5 ns ns 8.6

Table 9. Comparative performance test of ‘Jaloro’ compared with other types,1991,

Uvalde, Texas.
Fruit
Yield‘ Pods/ plant Pod length
A Entry (mt / ha) (#) (cm)
Jaloro 13.53 33 4.3
TAM Veracruz 9.87 14 5.8
Jalapeno-M 2.04 5 4.6
Santa Fe Grande (Yellow) 0.87 2 4.6
LSD (P = 0.05) 1.40 2 0.5
»?\

\ field based on three harvests. Cover design by Roxy A. Pike

Edited by R. Marie Jones
Department of Agricultural Communications

_1]|:s A

Mention of a trademark or a proprietary product does not constitute a guarantee or a warranty of the product by The Texas
Agricultural Experiment Station and does not imply its approval to the exclusion of other products that also may be suitable.

All programs and information of The Texas Agricultural Experiment Station are available to everyone without regard to race, '~
color, religion, sex, age, handicap, or national origin.

Copies printed: 4,000