Comparative Pest Resistance of Hot Pepper Hybrids in Organic Farming Systems

The genetic basis of the hybrid and growing conditions can significantly affect the resistance to certain types of pests in environmental protection. Some hybrids have a thicker fruit skin, higher concentrations of capsaicin (the active ingredient in hot peppers) or that the fruit contains secondary metabolites that repel pests. This is very important in ecological agriculture and environmental protection, where conventional preparations are not used. The degree of resistance of hybrids can also differ according to which types of pests are dominant in the environment. This research examines pest resistance between two different hot pepper hybrids in organic production with identical agro-ecological conditions, nutrition and plant protection. The experiment was planted in the lowland part of Bosnia and Herzegovina at an altitude of 192 m in greenhouse. During a four-month study were monitored two type of hot peppers: hybrids Fortessa and Hungarian. The attack of the five most important pests of pepper were monitored: Frankliniella occidentalis, Ostrinia nubilalis, Aphididae, Panonychus ulmi and Trialeurodes vaporarium. The resistance of the Fortessa hybrid was higher against all of the mentioned pests. Considering that the temperature was very high all trought the vegetation period and without a long period of rainfall, the attack of the mite - Panonychus ulmi was increased. The resistance of Fortesse to Panonychus ulmi is 31% higher compared to Hungarian pepper. The yield of the Fortessa hybrid is 0.52 kg higher per plant compared to Hungarian pepper. The use of genetically more resistant varieties and hybrids in organic production is the main preventive protection in the already limited possibilities of using plant protective products. Cultivation of hybrids in real conditions is the most reliable way to obtain data of plant resistance two different pepper hybrids.