Pathogenic potential of Helminthosporium sp. in chili (Capsicum annumm) and zucchini (Cucurbita pepo) seeds

Abstract

Mexico is center of origin and domestication for key crops such as chili peppers and zucchini, which are fundamental to agriculture and are part of the culture, especially in Mexican Indigenous communities. These communities are among the affected by the Mexican agri-food system and constitute 85% of small and medium-scale producers working in agriculture. However, these crops face threats from pathogenic microorganisms that affect their production. Therefore, the objective of this research is to determine the pathogenic potential of Helminthosporium sp. in chili pepper and zucchini seeds using in vitro and in vivo assays. The fungus under study was cultured, isolated, and purified in the laboratory of the General Local Livestock Association of Tapachula AC. An in vitro plate assay was performed to quantify the conidia. Dilutions with different concentrations of the fungus were prepared and applied by spraying to chili pepper and zucchini seeds. The incidence of Helminthosporium sp. was found. The concentration of 1x10? was 10%, and differences were found between treatments (p<0.05), indicating that the Helminthosporium sp. treatments did not affect the physiological development of the seeds. This suggests that there is no risk to embryo imbibition, adaptability, survival, growth, or reproduction of chili peppers and zucchini.

https://doi.org/10.21929/abanicoboletin/2026.4