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Detailed Explanation of the Key Cultivation Techniques for Nine-Leaf Green Sichuan Pepper
Nine-leaf green Sichuan pepper (Zanthoxylum armatum var. novemfolius) belongs to the Rutaceae family and is a widely used spice and oilseed tree species. Through demonstration and promotion in Daying County, Sichuan in recent years, it has been proven that this pepper tree has the characteristics of wide adaptability, fast growth, early fruiting, and simple cultivation and management. I. Advantages of This Product 1. Wide range of uses. This variety is superior to similar varieties and enters the fresh pepper market 40 days earlier, with the characteristics of high quality, good taste, and strong aroma. Vigorously planting nine-leaf green Sichuan pepper can improve the ecological environment, provide people with more abundant seasonings, and also provide high-quality raw materials for the pharmaceutical and chemical industries.
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Fengjiao No. 3 Chili Pepper Variety Introduction and Key Cultivation Techniques
Characteristics and traits: an early-maturing variety. The plant has moderate growth vigor, a plant height of 55 cm, a spread of 60 cm, and the first flower node at about the 10th node. The fruit is 20-22 cm long and 3.0-3.5 cm in transverse diameter, with flesh thickness of 0.3 cm and a single fruit weight of about 45 g. The flesh is fine and crisp, and the taste is spicy but not harsh. It is tolerant of low temperatures and moisture, strongly resistant to viral disease, anthracnose, and Phytophthora blight, tolerant of transportation, and yields more than 3500 kg per mu. Key cultivation points: suitable for planting throughout the country. Choose fields with convenient drainage and irrigation and high soil fertility, apply heavy base fertilizer, and frequently apply fruit fertilizer.
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Analysis of the Reasons Why Pepper Phytophthora Blight Is Never Cured
In Dongyi Village, Daotian Town, Shouguang City, a fairly wide variety of crops is grown, with tomatoes, peppers and cucumbers each showing their strengths. Old Wang in the village got a taste of success from growing peppers last year, so this year he planted peppers again. But recently, Old Wang has not been able to "taste the sweetness." Why? The peppers he planted showed symptoms of wilting, and this frightened him badly. "Peppers are most afraid of phytophthora blight; if it is not handled well, most of the plants in this greenhouse could be lost," said Old Wang. What puzzled Old Wang most was that he had done no small amount of disease prevention work in the early stage, right? He chose disease-resistant
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What are the control methods for leaf diseases of hot peppers?
The main leaf diseases of hot peppers include anthracnose, brown spot, bacterial leaf spot, and gray leaf spot. These diseases can occur alone or together, among which bacterial leaf spot is more severe, often causing early leaf drop or even complete defoliation, greatly affecting the yield and quality of hot peppers. It is currently the rainy season, and the high-temperature, high-humidity climate conditions favor the occurrence of leaf diseases in hot peppers. Control measures: 1. Agricultural measures: After rain or irrigation, carry out timely intertillage to reduce soil moisture. 2. Use 77% Kocide at 500 times dilution (used alone
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Introduction to the Characteristics and Cultivation Points of the Fengjiao No. 2 Pepper Variety
Characteristics: A mid-early maturing variety. The plant has strong growth vigor, with a plant height of 45 cm and a spread of 60 cm, and the first flower node is at the 10th to 11th node. The fruit is horn-shaped, spicy in taste, dark green, straight and smooth, with flesh 0.25 cm thick. It is suitable for cultivation in spicy-food regions and for long-distance transport cultivation in Hainan, with a yield of 4000 kg per mu, high and stable yield, and strong heat resistance. It has strong resistance to viral disease, anthracnose, and phytophthora blight. Cultivation points: In the middle and lower reaches of the Yangtze River, for early-maturing protected cultivation, rapid seedling raising with heating wires is carried out in early October, and the following year
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Detailed Introduction to the New Pepper Variety Asakura Sansho
This variety has round, relatively small fruits. The thousand-fruit weight of fresh fruit is 66.78 grams, the thousand-fruit weight of the pericarp is 14-15 grams, the pericarp thickness is 0.9-1.2 mm, and the pericarp yield rate is 21.89%. The essential oil content of the pericarp is moderate, at about 6.0-10.7%. It has weak sprouting ability, strong branching ability, and a moderate fruit-setting rate. Both the pepper shoots and fruits are edible and are important raw materials for seasoning, pickles, and pharmaceuticals. It is resistant to gummosis. Its cold resistance is moderate, and young trees have relatively poor cold resistance.
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Introduction to the Characteristics and Traits of the Guijiao No. 6 Pepper Variety
Approval number: Gui Shen Cai 2007005. Variety name: Guijiao No. 6. Breeding unit: Vegetable Research Center, Guangxi Academy of Agricultural Sciences. Variety source: The female parent CP1-04 is a self-inbred line developed from the Guangxi Fusui County farm pepper variety "Longtou Pepper" through 5 generations of selfing. The male parent A02 is a self-inbred line developed from the Baise City farm pepper variety "Tianzhou Pepper" through 6 generations of selfing. Characteristics and traits: In winter and spring, it takes about 150 days from sowing to the first harvest of green mature fruit; in summer and autumn, from sowing to the first harvest of green mature fruit
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A Brief Introduction to the Characteristics of the Glass Horn Pepper Variety in Liling City
Liling City is located in eastern Hunan and has a humid subtropical monsoon climate, with abundant sunshine, ample rainfall, fertile soil, and a long frost-free period, providing excellent natural conditions suitable for vegetable growth. The whole city has 38,000 hectares of cultivated land. Since the horn pepper was introduced in the late Ming Dynasty, several hundred years of natural selection have produced a distinctive local variety: the "Glass Horn Pepper." This variety is rich in trace elements such as selenium and germanium, is mildly spicy with a sweet note, and can be eaten fresh or processed. After being sun-dried, it is bright red and translucent, like "glass." Used as a seasoning in cooking, it can turn soups red. Because of its
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Detailed Explanation of Key Cultivation Techniques for Small Hot Peppers in High Mountain Areas
I. Variety Selection Select pepper varieties with good yield performance and strong resistance according to market demand. II. Raising Strong Seedlings 1. Seed Treatment Before sowing, sun-dry the seeds for 4-6 hours, then soak them in 55°C warm water for 15 minutes, stirring continuously until the water temperature drops to 30°C, then let them soak undisturbed for 8-10 hours, wash off the sticky liquid on the seed coat, float away the shriveled seeds, rinse thoroughly with clean water, and dry in the shade. 2. Seedbed Preparation and Sowing Sowing in late March to early April is preferable. Choose at least 3
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Liaojiao 95-16 Chili Pepper Variety Introduction
An early-maturing bell pepper F1 hybrid developed by the Institute of Horticulture, Liaoning Academy of Agricultural Sciences. I. Characteristics and Traits Plant height 50 cm, plant spread 40 cm. The first flower is borne on the branch at the ninth node. Early maturing, with rapid fruit expansion during low-temperature periods. The fruit is relatively large, with a longitudinal diameter of 11 cm, a transverse diameter of 8 cm, flesh thickness of 0.36 cm, and an average single fruit weight of 70 g. The fruit is green, with a relatively smooth surface and a spicy taste. It has a high fruit-setting rate, concentrated fruiting, and strong disease resistance, with a yield of 3500-5000 kg per mu.
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