ARTISANAL SEEDS OBTAINING OF CHILLI PEPPERS NATIVES OF CAMPECHE STATE AND YUCATAN PENINSULE

Abstract

Objective. To Establish a methodology for the artisanal extraction and benefit of chilli peppers seed from creole varieties and wild chilli peppers.

Design/Methodology/Approach. During the years of 2016, 2017, 2018 and 2019, nine ecotypes chili peppers were evaluated: habanero (Capsicum chinense Jacq), Xcat ik, sweet, maax, bolita, green with red ripening, green with yellow ripening, all belonging to Capsicum annuum and pico Paloma (Capsicum frutescens), with the purpose of their morphological characterization and to evaluate the degree of genetic diversity. The form of extraction and benefit of the seeds was tested. The extraction of the seeds was carried out by using cutting knives. The seeds were dried in the open air, under cover in closed and open places. The containers to store the seed were made of glass and plastic lined with aluminum foil.

Results. The results indicated two seed extraction procedures: one through circular cuts - longitudinal to the fruit for ecotypes of medium to large fruit and another through maceration in water for small fruits. Seed drying was established in metal trays or plastic baskets with perforations, in ventilated and cool places (temperature less than 40°C) for 8 to 10 days. Storage at 5°C with low seed moisture, in the absence of light.

Findings/Conclusions: The proposed methodology for obtaining and benefiting from seeds in humid tropic conditions will be an element of support for the conservation of the Capsicum resource in the state of Campeche and the Yucatan Peninsula.