Phytophthora capsici: the diseases it causes and management strategies to produce healthier vegetable crops

Vegetable crops are exposed to constant infection by numerous diseases, including those caused by the oomycete Phytophthora capsici. This microorganism is a polyphagous plant pathogen, capable of infecting dozens of plant species, including cultivated plants and weeds. The aim of this review is to address topics related to etiology and symptoms of the diseases caused by this oomycete (leaf blight, root rot, crown rot and fruit rot), as well as the integration and application of different control alternatives, such as genetics, cultural, physical, biological, and chemical. Crops such as sweet pepper (Capsicum annuum), chili pepper (Capsicum spp.), tomato (Solanum lycopersicum), eggplant (S. melongena), cucurbits (Cucumis sativus, Cucurbita spp.), among others, are subject to considerable economic losses induced by this pathogen. High soil humidity, high temperatures, resistance structures of the pathogen (oospores), scarce availability of resistant cultivars and a reduced range of effective fungicides are conditions that difficult the management of diseases caused by P. capsici in the field. Despite the irrefutable importance of this pathogen, the existing information regarding its integrated management is limited. Therefore, a successful management will depend to a great extent on its knowledge and its control. Thus, the joint application of different control strategies seeks to maintain the pathogen at low population levels and also keeping the epidemics under the threshold of economic loss. At the end, an integrated pest management approach for P. capsici could result in higher economic returns, long-term sustainable harvests, reduction of the environment impact and better quality products for consumers.