Detailed Explanation of Greenhouse Cultivation Techniques for Mildly Spicy Peppers
????I. Seedling Raising:
The flower buds in the middle and lower parts of the pepper plant have already completed differentiation during the seedling stage, so cultivating sturdy seedlings is very important for the quality of flower bud differentiation and for early flowering and fruiting. Within the suitable temperature range during the seedling period, the seedling age is generally about 35 days, and transplanting is done when flower buds appear but before they open. Generally 9-13 true leaves. Too short a seedling age is unfavorable for flowering and fruit setting.
????II. Land Preparation, Fertilization, and Transplanting:
1. Peppers like potassium fertilizer and phosphorus fertilizer. Phosphorus fertilizer should be composted and decomposed together with organic fertilizer and applied all at once in sufficient quantity, and more potassium fertilizer should be applied. Under normal circumstances, use 50 kg of triple superphosphate (containing 46% phosphorus) per mu. Applying too much nitrogen fertilizer alone results in large leaves and tender branches, making plants prone to excessive vegetative growth, which is unfavorable for flowering, fruit setting, and later growth; the fruit turns from green to a darker color, and the fruit expansion rate is slow.
2. For winter warm greenhouses, transplanting should be carried out around late September.
3. Before and after transplanting, properly disinfect the soil and planting holes, and promptly prevent root rot and stem base rot (blight, namely rotten neck root).
????III. Management:
1. Peppers are neither drought-tolerant nor waterlogging-tolerant. This variety has a well-developed root system and vigorous growth. Before flowering and fruit setting, do not flood irrigate or water too frequently; growth should be controlled to prevent excessive vegetative growth and root suffocation.
2. Peppers adapt to a growing temperature between 15.5°C-35°C. Too high or too low a temperature will affect normal flowering and fruiting. The suitable temperature inside the greenhouse should be controlled at 18°C-28°C.
3. Timely harvest the first pepper and the second pepper to ensure normal flowering and fruit setting in the middle and upper parts.
4. This product has strong continuous fruit-setting ability in the middle and upper parts, with large fruit and high yield. After fruit setting, fertilizer and water management should be strengthened. Timely topdressing with fertilizers high in nitrogen, potassium, and calcium as well as containing medium and trace elements ensures yield in the middle and late stages and fruit marketability. (During the heavy fruiting period, nitrogen:phosphorus:potassium = 18:5:22 and fertilizers containing calcium, magnesium, zinc, iron and other trace elements, apply 30-50 kg per mu (actual area) per topdressing. When harvesting peppers, the plant should not be left bare, to prevent excessive growth in the upper part without fruit setting.
6. Before and after harvesting peppers, a fungicide should be sprayed promptly to prevent pathogens from invading through wounds and causing stem rot.
????IV. Related Tips:
1. Root rot and stem base rot (blight, namely root rot) are important diseases of peppers. When transplanting peppers, special formulations should be applied in the holes to control and prevent them early.
2. When this variety is sprayed with chemical growth regulators such as B9, chlormequat, mepiquat chloride, paclobutrazol, and uniconazole, if the timing and temperature are not well controlled, the fruit will become shorter, curved, and darker in color, affecting yield and quality, so they should be used with caution.