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Introduction to the Xiangjiao No. 36 chili pepper variety (formerly known as Yunu)
Registration number: XS036--2003. Breeding units: Longping High-Tech Agriculture Co., Ltd., Xiangyan Vegetable Seedling Branch; Chili Pepper New Variety Technology Research and Extension Center; Hunan Provincial Vegetable Research Institute. This variety is a conventional cultivar developed through systematic selection from colored sweet pepper resources introduced from abroad. It is best used for ornamental purposes or as a garnish for hotels, and can also be used for home cooking. The plant height of this variety is about 67cm, the spread is about 53x56cm, the growth vigor is medium, and the plant type is relatively compact. Fruit
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Introduction to the Characteristics of the Jifeng No. 3 Eggplant Variety
Variety source: Jinan Vegetable Science Research Institute, Shandong Province. Characteristics: a weak-light-tolerant cultivar, indeterminate growth, vigorous growth in cultivation. Fruit is long oval. Fruit color is deep purple, glossy, single fruit weight 750g, mid-late maturing, a variety specially for protected cultivation. The purple coloring inside the calyx of the eggplant fruit is a distinctive feature, strong disease resistance (fusarium wilt, verticillium wilt), open leaves, large leaves, good fruit marketability, stable fruit shape, tolerant of storage and transport. Cultivation points: propagated by grafting. Winter cultivation seedling age 70-80 days,
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Introduction and Cultivation Techniques of Thornless Large-Grain Sichuan Pepper in Linqu
Sichuan pepper is a high-quality seasoning and also has health benefits. However, for many years the local thorny Sichuan pepper planted here has had small fruits, low yield, and required much labor for harvesting. It also frequently pricked people's fingers, which affected its development. For this reason, in the spring of 2004 we introduced it from Japan. 1. Introduction process: On April 17, 2004, Japanese experts came to our county to give lectures and brought some thornless Sichuan pepper scions and seeds. The county foreign affairs office arranged for a trial in Guoquan Village, Sitou Town. The town government arranged for Comrade He Changfu of that village to carry out the specific work. The first time, 2 plants were top-grafted onto local three-year-old Sichuan pepper trees, with a total of 58 buds top-grafted, and 36 survived. The second time, grafting was done onto local one-year-old seedling Sichuan pepper plants, with a total of 2,200 plants grafted and 2,015 surviving. The top-grafted trees flowered and bore a small amount of fruit in the same year. The trees grafted onto one-year-old seedling plants flowered in 2005 and bore fruit in 2006. In 2006, the top-grafted trees had already borne fruit in large quantities, and the seedling plants raised from the introduced seeds and the trees grafted onto one-year-old seedling plants had all borne fruit. 2. Grafting time and methods: The grafting method taught by the Japanese experts was cleft grafting, with tape binding after grafting, and the survival rate was very low, less than 10%. Through experiments by Comrade He Changfu using methods such as patch budding, plug grafting, cleft grafting, and wood-attached budding, wood-attached budding had the highest survival rate, reaching more than 85%. The best grafting time was the bud-break stage. The survival rate of summer grafting was also very high, but the plants easily froze to death in winter. For autumn grafting of semi-finished plants, after surviving through one winter, the freeze-death rate of semi-finished seedlings reached more than 70%, so it was also not suitable. 3. Comparison of phenological periods: According to observations over three years, compared with local thorny Sichuan pepper, thornless Sichuan pepper sprouts and flowers about one week earlier. In our area, thornless Sichuan pepper buds in the latter half of late March, and the flowering period is from the end of mid-April to the beginning of late April. Thorny Sichuan pepper buds in early April, around Qingming; its flowering period is late April, before May 1. As for fruit ripening time, thornless Sichuan pepper ripens in mid-September, while thorny Sichuan pepper ripens in mid-to-late August. The ripening period of thornless Sichuan pepper is about 25 days earlier than that of thorny Sichuan pepper. 4. Comparison of fruit traits and yield: Thornless Sichuan pepper fruits are large, so the Japanese call it "thornless large-grain Sichuan pepper." According to measurement, the 1,000-grain weight of thornless Sichuan pepper is 100 g, while the 1,000-grain weight of thorny Sichuan pepper is 50 g, exactly a 1-fold difference. The fruit grains of thornless Sichuan pepper taste better than those of thorny Sichuan pepper. The degree of numbing and spiciness of the two is basically similar, but thornless Sichuan pepper has a stronger aroma. Under the same management conditions, compared with thorny Sichuan pepper in the same plot, the 2004 top-grafted trees had a 1-fold increase in per-plant yield in 2006. The yield of Sichuan pepper peel increased by 1.2-fold. This is because thornless Sichuan pepper fruits are large and the peel is thick. 5. Comparison of branches and leaves: Through observation, compared with thorny Sichuan pepper, thornless Sichuan pepper has slightly lighter leaf color, thicker veins, and slightly narrower and longer leaves, with shorter internodes. The branches are thick and short, with short-branch-type traits of fruit trees. Seedlings have thorns, but the thorns are thinner and shorter than those of thorny Sichuan pepper. 6. Comparison of picking efficiency: Through experiments, each person could pick about 10 kg of Sichuan pepper fruits per day from local thorny Sichuan pepper, and fingers were often pricked, while each person could pick 30 kg of Sichuan pepper fruits per day from thornless Sichuan pepper, increasing work efficiency by 2-fold, and fingers were not pricked. 7. Summary: Thornless Sichuan pepper has large fruits, thick peel, high yield, easy harvesting, and high harvesting efficiency. Its adaptability to soil, climate, and other conditions is no different from that of local thorny Sichuan pepper, and it is worth vigorous promotion.
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Detailed Introduction to the Yuanjiao No. 6 Pepper Variety
Characteristics: The fruit is long and horn-shaped, dark green in color, with moderate pungency, a straight shape, and flesh 0.2 cm thick; the fruit is 15 cm long and 2.6 cm wide. The single fruit weighs about 25 g, with good fruit shape and excellent quality. The plant is 40 cm tall with a spread of 38 cm, and the number of leaves at the first flower node is 10 to 11. This variety is early-maturing and high-yielding, setting fruit early with a high fruit-setting rate and a long harvest period; it has strong resistance to viral disease, anthracnose, and bacterial scab, and stores and transports well. Cultivation points: suitable for protected and open-field cultivation, per mu
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Introduction to the Characteristics and Traits of the Yujiao No. 4 Pepper Variety
Yujiao No. 4 is a new mildly spicy first-generation hybrid variety bred in Henan Province in recent years. This variety combines excellent traits such as early maturity, abundant fruiting, large fruit size, high yield, and disease resistance. In 1996, it passed the approval of the Henan Provincial Variety Approval Committee and was named Yujiao No. 4. This variety has a high fruit-setting rate, is not prone to flower drop, and the fruit expands rapidly. Under suitable conditions, green fruit can be harvested 15 to 20 days after fruit set, and its earliness is comparable to the very early-maturing varieties Zaofeng and Xiangyan No. 1. Its fruit is of the thick ox-horn shape, with a fruit length of 15 to 18 cm
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Introduction to the Shulun Large-Flesh Ginger Variety and Its Main Characteristics
A farm variety, also known as Single-Row Large-Flesh Ginger. The plant is upright, with a height of 50 cm to 70 cm. The underground stem is fleshy, with rhizomes arranged in a single row and relatively sparse branching, 30 cm to 40 cm long; when young it is yellowish-white, and when fully mature it is light yellow. The flesh is yellowish-white, crisp and spicy, of excellent quality. The growth period is 150 days to 210 days. A single plant weighs 1 kg to 3 kg, and the yield is 2500 kg per mu.
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Introduction to the Characteristics and Traits of the Yuejiao No. 1 Pepper Variety
An F1 hybrid developed by the Vegetable Research Institute of the Guangdong Academy of Agricultural Sciences in 1996. Plant height 60 cm. The fruit is thick horn-shaped with a large top, 15.5 cm long, 3.5 cm across the shoulder, 0.38 cm thick flesh, smooth surface, green with a glossy sheen, average single fruit weight 50 g. Mildly pungent, good flavor, excellent quality, tolerant to storage and transport. Resistant to bacterial wilt, viral disease and Phytophthora blight. Tolerant to rain, early maturing. First harvest period: 100 days for spring sowing, 65 days for autumn sowing, 120 days for winter sowing. Yield about 3500 kg per mu. Sowing period
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Introduction to the Large-Fruited Horn Pepper "Qianchuanzi" Variety
Qianchuanzi hot pepper is a new variety bred by the Lihu Vegetable Research Institute of Linquan County, Anhui Province, using foreign parent lines through three-line hybrid breeding, with outstanding high yield, large fruit, premium quality, disaster resistance, and disease resistance. Its three greatest advantages are: First, the variety's performance: early-to-mid maturing, vigorous growth, 4-5 branches, each branch bearing 20-30 peppers, generally 100 peppers per plant, with a maximum of over 150. It has strong continuous fruit-setting ability, with particularly dense fruit set in the mid-to-late stage, bending every branch down; if not strictly tied with rope
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Introduction to the Characteristics of the Yuanjiao No. 1 Pepper Variety
Variety source: Bred by the Vegetable Seed Company of Yuanping City, Shanxi Province. Characteristics: A mid-maturing, large-fruited, high-yielding F1 hybrid pepper variety. Strong disease resistance, many fruits set, fruits are thick horn-shaped, large with thick flesh, attractive in appearance, spicy with a hint of sweetness, single fruit weighs about 50 g, average yield 3500 kg to 4000 kg per mu. Cultivation points: Suitable for high-yield, high-quality cultivation in all provinces north and south. Leaving red peppers for market is more popular. Choosing deep sandy loam soil for cultivation better brings out this variety's
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Introduction to the Characteristics and Traits of the Tie Jiao No. 2 Pepper Variety
Origin of Tie Jiao No. 2: a new variety bred by the Tieling Academy of Agricultural Sciences. Characteristics: the plants have relatively strong vigor, with green branches and leaves, grow robustly, and have a compact plant type. The plant height is 55-60 cm, and the plant spread is 30-42 cm. The first flower is borne at the 8th-10th node. The fruit is thick horn-shaped, with a fruit length of 13-15 cm, a fruit shoulder width of 4-4.5 cm, and a flesh thickness of about 0.3 cm. The single fruit weight is 45-60 g. The fruit surface is relatively smooth and glossy, with a numbing and spicy taste. It has strong cold resistance, tolerates heat, and is relatively resistant to viruses.
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