The 2011 ASHS Annual Conference

Hot pepper import and consumption has become an increasing concern in the United States over the last decade due to population variable. Although its market is still small and mainly consists of consumers from ethnic minorities, the demands for peppers continue to increase due to the large ethic population on the Delmarva Peninsula. Therefore, developing a mechanism to intensify the production of hot peppers in the United States and especially on the Delmarva Peninsula will help reduce the rate of importation of hot peppers and help supplement family income in this region.  Since beneficial microorganism have been recognized for their benefits to plant growth and reduced disease incidence, this study  was conducted to evaluate the effect of Trichoderma, Vesicular-arbuscular mychorrizae (VAM), and Azospirillum on production and incidence of fungal diseases of Jamaican Scotch Bonnet peppers grown in the greenhouse. Three phenology stages of development were analyzed within a larger study: Vegetative Stage (0-45 Days after Transplanting (DAT)), Flowering Stage (45-75 DAT), and Fruiting Stage (75-120 DAT). This study analyzed the vegetative stage of development. Seeds were planted in 72-celled trays filled with promix, and placed in a growth chamber until seeds were germinated and their true leaves formed. Plants were then placed in the greenhouse. Two eight-week-old seedlings were transplanted in single 9-inch pots containing a 3:1 soil/promix growing medium. Treatments were applied at the time of transplanting. The pots were placed in a randomized complete design consisting of seven treatments: Control, Trichoderma (1/4 tsp), VAM (1 tsp), Trichoderma + VAM, Azospirillum (2 ml), Azospirillum + VAM, Trichoderma + Azospirillum + VAM, with four replications per treatment. Liquid fertilizer (20-20-20) was added at a rate of 238 ppm nitrogen every two weeks after transplanting. Heights of plants were recorded every two weeks after transplanting. Shoots and roots were separated, measured and oven dried at 70⁰ C for 72 h to determine the dry weight. Chlorophyll content was measured at the time of sampling. Results showed no significant variations among treatments. Future studies will be conducted to access the effects of various beneficial microorganisms on Jamaican Scotch Bonnet pepper production.