Improvement in Pepper

Improvement in Pepper
The main objectives of pepper genetic improvement are based on the work on varieties like blocky, lamuyo, spicy in their different colors: red, yellow and orange.

Our genetically enhanced varieties show resistance to the following viruses: PMMV, TSWV, LVT and TMV.

Our research and developing efforts are focused on the following objective markets: Spain, Maghreb and Middle East.

List of varieties and characteristics of Pepper

Blockies 9x9 Red, Yellow, Orange LVT, N, PMMV, TSWV
  11x11 Red, Yellow LVT, N, PMMV, TSWV
Lamuyos 16x8 Red PMMV, TSWV
Sweet Horn 18x8 Red, Yellow PMMV, TSWV
Hot Types   Red, Yellow, Orange BLS 1'2'3', PVY, TMV
Rootstocks     N, PHYT, TMV

Resistances that we work on Pepper

One of the main strategies of our genetic improvement program has been the gradual use of resistances to viruses in our genetic material, without forgetting those agronomic characters of commercial interest.


Introducted resistances

TSWV   Tomato Spotted Wilt Virus
PMMV (L3, L4)   Pepper Mild Mottle Virus
Lvt   Oidium
N   Nematodes
Xcv (bis) 1'2'3'   Xanthomonas

Developing resistances

TSWV (nuevos aislados) Capsicum Baccatum Tomato Spotted Wilt Virus
Thrips - Preference test of the vector
C. Annum - Complete resistance
BLS (Xanthomonas) C. Annum Different races
Phytophthora (inmune) Capsicum Baccatum Rootstock and use of resistance to C. Annum

Lines of Pepper

Obtaining lines combining classical and modern genetic improvement methods.

Di-Haploids Fastness, Stability, MAB Cost, Adaptation, Combination
Classical breeding Adaptation, Flexibility, Cost Time

New projects for improvement of Pepper

The objective of this species improvement are the obtaining of new varieties and the introduction of bacterial resistances for the American markets.

Rootstocks Interspecific crosses for root resistances
Small Peppers Sweet, seedless, new varieties in the market
BLS 5 Introduction in our material
New varieties and markets Search of new varieties and markets