What disease causes the rotting of the tip of pepper fruit

Pepper is a common side dish, mostly used for seasoning, and is a favorite of many people. Pepper cultivation is simple, but it is prone to diseases. So, what disease causes the rotting of the tip of pepper fruit?

1. What disease causes the rotting of the tip of pepper fruit?

The rotting of the tip of pepper fruit may be caused by sunscald, soft rot, Phytophthora blight, blossom-end rot, anthracnose, gray mold, sclerotinia rot, cottony leak, etc. The specific disease needs to be determined based on seed quality, soil selection and many other aspects.

2. Field management of pepper plants

1. Intertillage and weeding: After the seedlings survive transplanting, carry out one shallow intertillage in time. When the plants begin to grow, focus on one intertillage. Before the plants close the rows, carry out another intertillage. Intertillage should be combined with weeding and hilling up soil.

2. Fertilizer and water management: After transplanting, seize sunny days to apply seedling-promoting fertilizer. Each application amount must not be too large or too concentrated, otherwise it easily causes excessive vegetative growth and delays flowering and fruiting. After the first and second layers of fruit set, apply more fertilizer to promote fruit enlargement. After the fruit begins to be harvested, the soil is even more required to have sufficient fertilizer and water for the plants to grow and bear fruit normally. If heavy rain follows before the soil dries after watering, leaf drop and dead plants will become quite common, especially during the period from the start of autumn to the Beginning of Autumn. Therefore, when irrigating, the irrigation time must be decided according to the weather forecast. The irrigation depth should preferably not exceed three-quarters of the furrow, and it should be done at night or early in the morning, with quick irrigation and quick drainage.

3. Harvesting: For those used as fresh food, most are harvested as green fruit, and red fruit can also be harvested. For those used as dried chili peppers, red ripe fruit must be harvested. Harvesting should be timely, otherwise it affects plant growth and fruiting.

In addition, for seed retention and harvesting of pepper, plant selection can be combined with fruit selection, that is, in the field, select standard plants according to variety characteristics and mark them as seed-retention plants. Harvest the first layer of fruit early for the market, leave 2—4 layers of fruit as seed fruit. When harvesting the seed fruit after it turns red and ripe, further select fruit with the characteristics of this variety. Spread the picked seed fruit in a cool place to after-ripen for 5—7 days, then cut open to take out the seeds, dry them and store them.