Ramiro Reyes-Castro1, Héctor G. Núñez-Palenius1,*, Juan I. Valiente-Banuet2, María E. Sosa-Morales1, Blanca E. Orosco-Alcalá1, Rafael Guzmán-Mendoza1, Graciela M. L. Ruiz-Aguilar1, Rogelio Costilla-Salazar1
Phyton-International Journal of Experimental Botany, Vol.93, No.7, pp. 1467-1484, 2024, DOI:10.32604/phyton.2024.051644
Abstract Bell pepper (Capsicum annuum L.), along with potato and tomato, is one of the three most cultivated vegetables in the world. Bell pepper is worldwide accepted due to its characteristics of color, smell, flavor, and texture. Bell pepper is also considered a nutritious food due to its vitamin and antioxidant contents. In Mexico, bell pepper production has a high value because it is grown for the international markets, particularly the United States of America. Nevertheless, the abscission of flowers and fruits is a factor that limits the yield, hinders the planning of activities, and causes a More >
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