Allspice (Pimenta dioica) in Mexico and the use of antagonistic microorganisms for rust and anthracnose control

Background/Objective. The allspice (Pimenta dioica) has different uses as a spice and potential utility in the pharmaceutical and cosmetic industry, making it a species of economic importance. Mexico is the world's second largest producer of this spice, which is cultivated mainly by indigenous peoples. Allspice has a high potential to increase its production in Mexico, due to favorable agroclimatic conditions. However, the presence of diseases, especially anthracnose and rust, is a limitation. The objective was to document the production of allspice in Mexico and to identify management alternatives using antagonistic microorganisms against the occurrence of anthracnose (Colletotrichum sp.) and rust (Austropuccinia psidii). Materials and Methods. An exhaustive search was carried out in digital platforms, particularly in Google Scholar, ResearchGate, SciELO and ScienceDirect, for which different combinations of keywords were used to facilitate the search, which were: Pimenta dioica, allspice, diseases, production, cultivation, pimienta and Jamaica pepper in spanish and english. The information was systematized and critically analyzed. Results. Allspice production in Mexico has increased in recent years, but it is not sufficient to cover the market. Likewise, information regarding the management of anthracnose and rust in pepper is scarce; however, it has been documented that Bacillus sp., Trichoderma sp., Fusarium sp., Cladosporium sp., Simplicillium sp., Clonostachys sp., Lecanicillium sp., and Streptomyces sp. have antagonistic potential for the management of Colletotrichum sp. and Austropuccinia psidii. Conclusion. Research is needed to evaluate the inhibitory capacity of these microorganisms, their mechanisms of action, and their synergistic effect on Colletotrichum sp. and A. psidii under in vitro and field conditions in allspice.