Jalapeño pepper (Capsicum annuum L.): cultural importance and benefit of endomycorrhizal symbiosis in sustainable production.

• Gómez-García, Nayeli G. ^[1] ; Aguirre-Cadena, Juan F. ^[1] ; Martínez-Solís, M. ^[1] ; Escobar-España, J. C. ^[1] ; Niño-Domínguez, A. ^[1]
  1. [1] Universidad Autónoma de Chiapas

     Universidad Autónoma de Chiapas

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 18, Nº. 5, 2025 (Ejemplar dedicado a: Mayo), págs. 235-248
• Idioma: inglés
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• Resumen

  • Objective: This paper examines the background and current importance of the jalapeño pepper and the benefits to the plant and soil when bio-fertilized with endomycorrhizal fungi. Design/methodology/approach: Literature related to the jalapeño pepper and the benefits of using endomycorrhizal fungi in its growth and production was reviewed. The importance of sustainable agriculture was also noted. Results: Jalapeño peppers have been part of culture and traditions since pre-Hispanic times, and the importance of endomycorrhizal fungi in production has been established to reduce the need for synthetic fertilizers. Their morphological and physiological yield components have been improved, and their protein and capsaicin content has increased, reducing production costs. Limitations on study/implications: The results found are encouraging but their response may vary depending on the bio-fertilized endomycorrhizal fungus. Findings/conclusions: The jalapeño pepper continues to be a symbol of Mexico's culinary richness. The symbiosis between endomycorrhizal fungi and Capsicum spp. is effective and promotes growth and yield. It also helps the plant tolerate various biotic and abiotic stresses. Mycorrhizal biofertilization is an alternative for cost-effectively and sustainably increasing Capsicum annuum L. production.