Detailed Explanation of Key Points on Pepper Seed Treatment Techniques

Chemical seed soaking:

To prevent and control the common and frequently occurring pepper anthracnose, bacterial spot disease, and viral diseases, first pre-soak the seeds in clean water for 5 hours, then place them in sequence into a 1% copper sulfate solution, a 10% trisodium phosphate solution, and a 2% sodium hydroxide solution, soaking in each for 10 minutes, then remove and rinse clean with water before sprouting. Variable-temperature sprouting: wrap the soaked seeds in a damp cloth and place them in a warm place to sprout, controlling the temperature at 28-30°C for 18 hours and at 16-20°C for 6 hours each day, turning them at regular times each day and rubbing and washing them 2 times so they are heated evenly, resulting in uniform and strong germination; generally after 4-7 days, 80% have sprouted, then lower the temperature by 10°C to harden the seedlings for 7 hours.

Sowing and thinning:

Prepare the seedbed, sun-dry, crush, and sieve 50 jin of garden soil, plant ash, livestock manure residue, and farmyard manure to make nutrient soil, spread a layer of nutrient soil about 5 cm thick, evenly scatter the sprouted seeds on top, lay plastic film flat over it, and set up an arched film to increase temperature and retain moisture. Observe at the proper times, remove the film to harden the seedlings, and cultivate strong seedlings.