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Key Technical Points for Raising Seedlings of Sweet Peppers and Hot Peppers in Open-Field Cultivation
I. Variety Selection: For this cultivation method, it is advisable to choose varieties with strong growth vigor, disease resistance, and strong heat tolerance. For sweet peppers, such as Jiyan No. 6, Jiyan No. 4, and Zhongjiao No. 4; for hot peppers, such as Jize pepper, Wangdu pepper, etc. II. Seedling Raising Must Be Adopted: For direct seeding, due to extensive management, it causes uneven seedling growth or missing plants and gaps in rows, a short growth period, and a transplanting time more than 40 days later than seedling raising and transplanting, with short plants and poor seedling quality. If a year with a major outbreak of viral disease occurs, the disease spreads, causing severe yield reduction or even total crop loss. When transplanting with the seedling-raising method, the seedlings have already
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Key Techniques for Raising Sweet Pepper and Chili Pepper Seedlings in Summer and Autumn
I. Variety selection. Sweet (hot) pepper varieties such as Zhongjiao No. 6, Zhongjiao No. 13, Zhongjiao No. 16, and Zhongjiao No. 12. II. Seedbed preparation. (1) Nutrient soil mixing: The nutrient soil should have complete nutrients, moderate acidity and alkalinity, be loose and permeable, have strong water-holding capacity, and be free of pathogens, insect eggs, and weed seeds. The mixing ratio is 5 parts field soil to 5 parts decomposed organic fertilizer, and 1-1.5 kg of compound fertilizer can be added per cubic meter of nutrient soil. (2) Soil disinfection: For liquid chemical disinfection, use zineb or carbendazim at 200-400 times dilution. Apply 10 g of the chemical per square meter of bed surface
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What to Do When the Survival Rate of Planted Sichuan Pepper Is Low? Cause Analysis and Solutions
Main Causes of and Countermeasures for the Low Survival Rate of Planted Sichuan Pepper Sichuan pepper grows fast, bears fruit early, and has relatively high economic benefits, making it a major tree species for poverty alleviation and prosperity in poor mountainous areas. In recent years, with the large-scale implementation of the Grain for Green Project, the area planted with Sichuan pepper has increased year by year, but the survival rate is not high. The reasons mainly include the following aspects. 1. Too little local seedling raising In recent years, Sichuan pepper seedlings have mostly been raised in river valley areas with better water and fertilizer conditions, resulting in pepper seedlings raised in river valley areas being planted in mountainous areas. The site conditions for Sichuan pepper differ greatly, and the seedlings cannot adapt all at once, which directly affects survival.
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What to Do About Rotted Peppers? Targeted Control Is Key
The rainy season has arrived, and under the influence of high temperature and high humidity, pepper vegetables (both greenhouse and open-field types) in the fruiting stage are suffering severe outbreaks of phytophthora blight, along with many other fruit rot and fruit drop problems caused by other pathogens. Regarding this situation, the author consulted relevant vegetable experts in Shouguang City. According to their analysis, rotten fruit in hot (sweet) peppers is a common symptom of multiple diseases, but the pathogens differ, the symptoms vary, and the control methods are also different. Sunscald fruit rot: In high-temperature weather, the sun-facing part of the fruit is exposed to direct sunlight, causing the skin to fade and harden, producing grayish-white
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Introduction to the Characteristics and Traits of the Tie Jiao No. 3 Pepper Variety
Origin of Tie Jiao No. 3: an early-maturing new variety bred by the Tieling Academy of Agricultural Sciences. It is the preferred variety for protected cultivation in early spring. Characteristics: early-maturing, ox-horn shaped, fruit length 18-20 cm, fruit shoulder width 3.5-4.5 cm, flesh thickness 0.25-0.3 cm, average single fruit weight 48 g. The fruit is green, crisp in texture and spicy in taste, with good marketability. In the 2000 provincial regional trial, its early-stage yield increased by 24.93% compared with the control. Cultivation points: 1. Grow strong seedlings: unlike Tie Jiao No. 1, one topdressing is required during the seedling stage.
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Introduction to the Characteristics of the Yellow Big Pepper (Red Big Pepper) Variety
Variety source: introduced from the Beijing Xiaotangshan Specialty Vegetable Base. Characteristics: this variety is a first-generation (F1) hybrid, with a well-developed root system, erect stems, lignified stem bases, and strong branching ability. It likes warmth and fears frost; it is a short-day plant with low sensitivity to light requirements; during the fruiting period it requires dry air, as excessive rain leads to poor pollination. The plant type is medium-sized and grows vigorously. The fruit is rectangular; before ripening the fruit is bright green, and when mature the fruit is yellow (red). The fruit surface is smooth and the fruit shape is well-formed. It is a new type of colored sweet pepper. Cultivation points:
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Introduction to the Characteristics of the Guanqiao Yellow-Skinned Hot Pepper Variety
The main variety is the 9901 yellow-skinned hot pepper. This variety has large fruit, thick flesh, mild pungency and a crisp bite; it belongs to the sweet pepper category and is very popular in the market. The products are sold far afield to Hunan, Shanghai, Jiangxi, Zhejiang, Jiangsu, Lanzhou, Nanning and other places. It is mainly grown in 10 townships, including Mengxu, Shilong, Baisha, Houlu, Dawan, Xiawan, Shizui, Liduan, Jintian and Nanmu, over an area of 10,000 mu.
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Introduction to the cultivation methods and technical key points of pepper
Climate and soil: It prefers a high-temperature, humid, wind-sheltered environment. It can grow normally and flower and fruit in places with an annual average temperature of 19.5-26°C. It grows fastest at 24-28°C, stops growing at 15°C, and suffers severe cold damage at around 2°C. An annual rainfall of 1500-2000 mm with even distribution is suitable. Too much rain or overly concentrated rainfall can cause outbreaks of wilt disease and water damage. It is best to choose a well-structured, easily drained, deep, relatively fertile, slightly acidic or neutral sandy loam for planting.
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Introduction to the Xiangganjiao No. 1 dried chili pepper variety
Xiangganjiao No. 1, also known as Xiangla No. 3, has the following variety characteristics: 1. Good yield. The plant has strong growth vigor, a plant height of 65cm, and a spread of 88cm x 75cm. It has strong fruit-setting ability, and the fruit is slender and horn-shaped. The mature fruit is dark red, with a fruit length of 16cm, a diameter of 1.3cm, flesh thickness of 0.13cm, and a single fruit weight of 11g. The number of fruits per plant is about 80, the fresh pepper yield per plant is about 800g, and the average dried pepper yield per hectare is about 4500kg. 2. Good market quality. It is easy to dry, and after drying the fruit shape is straight
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Introduction to the Characteristics and Traits of the Xiangjiao No. 61 Chili Pepper Variety
This variety is an early-maturing chili pepper variety bred by Hunan Xiangyan Seed Industry Co., Ltd. It passed Hunan Province approval in 2008 (Xiang Shen Jiao 2008008). It is suitable for early spring greenhouse cultivation, small arch shed cultivation or open-field cultivation in Hunan Province, and is also suitable for autumn delayed cultivation. Characteristics and traits: plant height about 59 cm, spread 67 cm * 56 cm, plant type relatively compact, many branches, good early fruit setting, leaves dark green, the first flower node at 9 to 11 nodes. The fruit is lantern-shaped or ox-horn-shaped, fruit length 13 cm to 14 cm, fruit
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