Growth and Yield Response of Eight Hot Pepper Varieties in the U.S. Virgin Islands, Poster Board #347

Hot peppers (Capsicum chinense L.) are important cash crop for small scale producers in the United States Virgin Islands and are grown mainly for fresh market. Challenges in hot pepper productions in the U.S. Virgin Islands are, high cost of labor and management, limited water resources, weeds, diseases and pests, limited land and natural disasters. This study was conducted at the horticultural field plots of the University of the Virgin Islands Agricultural Experiment Station. The objective of the research was to conduct field evaluations of hot pepper varieties that are suitable to grow in the local soil and climatic conditions of the islands. Eight varieties, `Ring of Fire’, `White King’, `Compadre’, `Camino Real’, `Jalapeno M’, `Caribbean Red’, `Hungarian Yellow Hot Wax’,  and `Aguila Real’ were tested in the field. Varieties selected with the cayenne (long and thin) type, bell shape fruits as well as round and wrinkled used as seasoning peppers. Transplants of all eight varieties were planted on 10 October 2011 into rows 120 cm apart. Spacing was 60 cm within row. The trial was laid out by using a randomized complete block design with three replications and fields were irrigated with drip irrigation. Six harvests were conducted during the crop cycle. Data were collected on plant growth, tolerance to insect pests and diseases, marketable fruits, fruit weight, and marketable yield. Fruits were graded by size and condition as per United States Department of Agriculture’s grading system. Results of scoville heat unit test (pungency) showed that `Caribbean Red’ is hottest peppers among all the eight varieties tested. `White King’ was mildest pepper. No serious pests and diseases observed in the crop. All eight varieties did set fruits during the season and were rated good or excellent in disease tolerance, yield, taste and adaptability. Frequent rainfall during the late growing and harvest period affected quality production at some extent. Results of variety trials conducted on eight pepper varieties are discussed.