LA BIOFERTILIZACION AUMENTA EL TAMAÑO DE FRUTO, Y CALIDAD DE CHILE JALAPEÑO (Capsicum annuum L.)

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Abstract
Background: Chili peppers in Mexico are one of the most important crops from the cultural, agronomic, nutritional and economic points of view. Objective: To evaluate the effects of biofertilization on agronomic and quality variables of jalapeño peppers. Methodology: During the spring-summer 2023 cycle in the experimental field of the Polytechnic University of the Laguna Region, the following treatments were applied in a genotype of hybrid jalapeño pepper Orizaba F1 in the open field: T1: Chemical fertilization (160-80-00), T2: Phytohormones Cytokinins (3000 ppm), gibberellins (35 ppm), auxins (35 ppm) at a dose of 1 L/ha, T3: Growth-promoting bacteria (PCBs) (Bacillus subtillis: 1x1010 CFU, Azospirillum brasilense, Azotobacter vinelandii, Pseudomonas fluorescens: 1x108 CFU), T4: Growth-promoting bacteria (PCBs) (Bacillus subtillis: 1x1010 CFU, Azospirillum brasilense, Azotobacter vinelandii, Pseudomonas fluorescens: 1x108 CFU) + Chemical fertilization (80-40-00), T5: chemical fertilization (80-40-00). Results: Significant differences were detected in the variables diameter and length of fruits, so that the application of bacteria plus chemical fertilization (T4) was statistically higher with 32.10 and 79.67 cm respectively. The application of T3 showed capacity to increase flavonoids and vitamin C with a mean of 935.20 mgEAG 100 g-1 and 123.20 mg 100 g-1. In capsaicin content, T3 showed potential for the increase of this compound with 250.40 mg mL-1. Implications: The study shows some results that can be used as a possible solution for the reduction of some chemical fertilizers in the cultivation of jalapeño peppers through the application of beneficial microorganisms. Conclusion: PCBs improve the growth and quality of jalapeño pepper fruits by increasing the content of flavonoids, vitamin C, capsaicin as well as the diameter and length of fruits, which may be associated with a biostimulant effect on the crop.