Artisanal extraction of native chili seeds (Capsicum sp.)

Objective: To establish a methodology for the artisanal extraction and benefit of chili pepper seed from native and wild chili pepper varieties.
Design/Methodology/Approach: From 2016 to 2019, nine chili pepper ecotypes were evaluated. The ecotypes include: habanero (Capsicum chinense Jacq); Ixcat ik, Bobo, Sweet, Maax, Bolita, Green (with red ripening), green (with yellow ripening), all of which belong to the Capsicum annuum; and Pico Paloma (Capsicum frutescens). The aim of the evaluations was to determine the morphological characteristics and the degree of genetic diversity. The extraction and exploitation method of the seeds was also evaluated. Cutting knives were used to extract the seeds. The seeds were dried in the open air, sheltered in closed and ventilated places. Both glass and plastic containers were used to store the seeds; the jars were lined with kitchen foil.
Results: Two seed extraction procedures were used. Medium and large ecotype fruits were subject to circular and longitudinal cuts. For their part, small fruits were macerated. In order to dry the seeds, they were placed on metal trays or in perforated plastic baskets. The trays or bags were placed in ventilated and cool places (<40°C) for 8 to 10 days. Afterwards, they were stored at 5°C with low moisture and without light.
Findings/Conclusions: The proposed methodology to obtain and exploit seeds in humid tropic conditions will support the conservation of the Capsicum resource, in the state of Campeche and the Yucatan Peninsula.