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Characteristics and Cultivation Key Points of the Chili Pepper Variety 'Kujiao No. 1'
Zhejiao No. 1 (Bullet Head), grown by the Jintuo Modern Agricultural Development Research Institute in Cisheng Songtun, Zhecheng County, has undergone three consecutive years of large-scale demonstration. The dry pepper yield per mu is generally 800 jin for spring peppers, 600 jin for interplanting in wheat furrows, and 500 jin for wheat stubble. This pepper has a high pungency level; the pungency of the fruit is notably higher than that of the Japanese San'e pepper and even spicier than the Shanghai Shanying pepper, and it also has strong disease resistance.
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How to dry Tianzhu chili peppers? Remember these key points
Tianzhu chili peppers are grown on a fairly large area in our province. Throughout the entire production process, field management cannot be neglected, and likewise, scientific drying is also a very important step. Right now, Tianzhu chili peppers are about to be harvested. Below is a brief introduction to the drying methods, for the reference of the vast number of pepper growers. Timely harvesting requires that the fruits all turn deep red before harvesting. In North China, harvesting generally takes place from Cold Dew to Frost's Descent. If grown in small arched sheds or with plastic film mulching, harvesting can be done appropriately earlier; if planted later, the harvest period can be slightly postponed, but harvesting must be completed before Frost's Descent arrives
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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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Causes and Control Methods of Dry Shrinkage of the Central Leaves of Hot Peppers
At present, temperatures are gradually dropping, with occasional foggy weather, causing frequent diseases in hot peppers grown in greenhouses. Recently, vegetable growers have often reported problems encountered when growing hot peppers. The problems that have occurred with hot peppers recently are summarized below for the reference of fellow vegetable growers: Dry shrinkage of the central leaves of hot peppers. A vegetable grower from Wutai, Shouguang City, called to ask about dry shrinkage occurring in the central leaves of the hot peppers being grown, and whether it was a viral disease. Dry shrinkage of the central leaves of hot peppers may be caused by a viral disease. Hot
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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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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 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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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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Recommended Guangdong pepper varieties: two excellent varieties for growers' reference
Yuejiao No. 1 has a thick horn-shaped fruit with a broad top, green in color, fruit length 15 cm, transverse diameter 3.6 cm, average single fruit weight 46 g, mildly spicy, early maturing, about 90 days from sowing to first harvest, suitable sowing periods in the Guangzhou area are 11-1 for spring planting, 7-8 for autumn planting, and 9-11 for winter planting, with a yield of about 4500 kg per 667 sq m (1 mu). It is relatively resistant to bacterial wilt and anthracnose. Yuejiao No. 10 has a thick goat-horn-shaped fruit. It has strong growth vigor, fruit length 20 cm, transverse diameter 2.8-3.0 cm, a small fruit cavity, thick flesh, single fruit weight 60
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Selection of Greenhouses for Colorful Bell Peppers and Key Cultivation Techniques
The colors of colorful sweet peppers include red, golden yellow, purple, light purple, cream yellow, and others. The fruit shape is square and large, the skin is smooth, and the flesh is thick, with flesh thickness reaching 5 to 7 mm, single fruit weight 200 to 400 grams, and a maximum of up to 500 grams; the taste is sweet and crisp, the nutritional value is high, and it is suitable for eating raw. Colorful sweet peppers are tolerant of low temperatures and weak light, and have a long growth period. In recent years, China has introduced colorful sweet peppers from countries such as the United States, the Netherlands, and Israel, planting them in the suburbs of Beijing, Shanghai, and other cities, with good results, and they have developed rapidly nationwide. The greenhouse cultivation techniques are now
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