Expanding the previous publication on the Chili, therefore, industrially the most required is the product of those varieties that produce a red berry, sweet, semi-spicy and good pulp, for this purpose, a range of cultivars based on these characteristics will be presented.
▶ According to these characteristics, important aspects related to the cultivation of chili peppers are specified in a specific way, based on experimental works. In this way, reference is made to the cultivar, harvest time, destination, type of fruit, and above all the relevant characteristics of the same.
The Chili (Capsicum chinense j), among its cultivars recommended for its high tolerance to viral diseases and frequent fungal attack; as well as for its high production of berries and resistance to drought can be noted; it is convenient to note that of these varieties, the most yielding is the Cantaura, which is widely cultivated in many states of the country.
Likewise, some aspects related to its taxonomy are highlighted in the specific color, smell, that is to say the chemical elements related to the organoleptic characteristics that correspond to the type of cultivation of Chili (Capsicum chinense j).
From this conviction, it is deduced that among these we have the cultivars of this fruit on a national scale, highlighted the nutritional contributions and areas where most of the respective production is produced.
