My jalapeño and habanero peppers had no heat. The seeds were not for “no heat” varieties. Was the problem overwatering, growing in the proximity bell peppers or lack of soil nutrients?
The lack of heat in your jalapeño and habanero peppers can be attributed to several factors based on scientific studies.
Overwatering could lead to reduced heat in jalapeño and habanero peppers, resulting in milder taste. Research has shown that water stress can significantly impact the accumulation of capsaicinoids, the compounds responsible for the heat in peppers. Pepper plants under water stress tend to accumulate more capsaicin and dihydrocapsaicin.
Nutrient stress can indirectly affect capsaicinoid production by impacting overall plant health. Key nutrients for pepper plants include nitrogen, phosphorus and potassium. Deficiencies in these nutrients can lead to stunted growth and poor fruit development, potentially affecting the heat level of the peppers.
It's also important to note that jalapeños have a natural range of heat levels, from 2,500 to 8,000 Scoville heat units. If your jalapeños naturally fall on the lower end of this range, they will taste milder.
While cross-pollination between hot peppers and bell peppers could theoretically affect the seeds of the next generation of plants, it does not impact the heat level of the current season's fruit. Therefore, growing hot peppers near bell peppers is unlikely to be the cause of reduced heat in your current crop.
Overwatering seems to be the most likely cause of your jalapeño and habanero peppers lacking heat. Adjusting your watering practices to allow for more stress on the plants could help increase their capsaicin production. Additionally, ensuring proper soil nutrient levels will support overall plant health and productivity.
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