Container production of four sweet chili pepper (Capsicum chinense Jacq.) lines using soilless substrates

Sweet chili pepper (Capsicum chinense Jacq.) is an important part of the local cuisine Puerto Rico where it known as ají dulce. Considering opportunities for vegetable production in Rico, soilless alternatives sweet should be considered. This study evaluated five substrates: (1) PRO-MIX® BX (BX); (2) + Mycorrhizae (BX+Myco); (3) High porosity (HP+Myco); (4) Biofungicide (HP+Myco+Fung); and (5) coconut coir. Four experimental lines (G-2, Sel-7, G-11 G-8, to released ‘Amanecer’, ‘Bonanza’, ‘Carnaval’, ‘Pasión’, respectively) were tested with each substrate. Two outdoor plantings containers carried out a factorial combination four by Trial 1 from March September 2017 2 October April 2018. In addition, transplanted field (Field Control Trial). All took place Mayagüez, Rico. Differences among substrates relatively consistent 2. BX+Myco HP+Myco+Fung flowered 50.3 days after transplanting (DAT) while plants coir about two half weeks later. There few or no differences BX, plant height, number fruit total weight. Plants grown HP+Myco shorter, fewer fruits lower Average weight was similar all substrates. Relative three trials less than Line earliest flowering line at 50.1 DAT well shortest line. The other eight 10 tallest varied trial trial. Sel-7 produced greatest per Field Trial, G-2 G-8 had highest Despite high yields 60% because small average research suggests that, based on its cost, would good choice pepper. For containers, showed better performance G-11.