How is the new line pepper variety 2001?

The new line pepper variety 2001 was developed by researcher Zhuang Canran of Northwest A&F University and the Baoji Agricultural Technology Extension Center. From 1999 to 2001, regional trials were conducted in different ecological zones of Shaanxi, and production demonstrations were carried out in Shandong, Shanxi, ** and other provinces (regions), showing characteristics such as early maturity, disease resistance, high quality, high yield and wide adaptability. In February 2002, it passed the approval of the Shaanxi Provincial Crop Variety Approval Committee.

1 Characteristics

The line pepper 2001 belongs to the determinate growth type, with robust growth, plant height 55-65cm, spread 30-40cm, compact plant type, thick stems, well-developed root system, dark green and thick leaves, chlorophyll content 4.79mg (dm2)-1. The fruit is linear and straight, with concentrated fruit setting, fruit length 13-15cm, fruit diameter 1.3cm, and biologically mature fruit bright red and shiny, excellent in quality and fragrant in taste. Fresh red fruit VC content 1804.0mg kg-1, VB2 2.9mg kg-1, Ca as high as 140.9mg kg-1, crude fat of dried pepper 15.6%. It matures 3-5d (days) earlier than the control 8819 (currently the leading variety dedicated to export), resists the three major diseases of viral disease, phytophthora blight and anthracnose, has good aging resistance, and is relatively strong in tolerance to fertilizer and water and to drought and waterlogging. The dried pepper yield per 667m2 is 260-350kg, on average 29.7% higher than the control.

2 Cultivation Techniques

2.1 Seedling raising In the Guanzhong area of Shaanxi, in early to mid-March, use small arched sheds for equidistant spot sowing to raise seedlings, sowing 3-4 seeds per hole, hole spacing 6.7cm square, requiring 2.5 standard seedbeds of 10m long and 1.33m wide per 667m2. After sowing, spray the seedbed surface once with a mixture of 75% mancozeb 500 times and pyrethroid pesticide 1500 times, and cover with 1cm thick nutrient soil, then spray the seedbed surface once more with the above compound agent to prevent the occurrence of seedling-stage diseases and pests. Finally, lay a layer of plastic film in the seedbed, insert the arched shed supports, and cover tightly with agricultural film, thus forming double-film mulching seedling raising. When emergence reaches 60%-70%, the plastic film in the seedbed should be removed in time to prevent excessive seedling growth. After full emergence, control the bed temperature at 20-24°C during the day and 16-18°C at night.

2.2 Planting When the average monthly temperature stably passes 15°C and the peppers have just budded, choose a sunny day for planting. For highly fertile fields, plant appropriately sparsely, 2 plants per hole, planting 8000-9000 plants per 667m2; for poor and thin fields, plant appropriately densely, 3 plants per hole, planting 12000 plants per 667m2.

2.3 Field management Generally, producing 100kg of fresh red peppers requires absorbing from the soil 0.53kg pure N, 0.14kg P2O5, and 0.70kg K2O; calculate the fertilizer requirement for yield according to this standard. Generally, per 667m2, apply 5000kg farmyard manure, 50-100kg oil residue, 25-30kg urea, 25kg diammonium phosphate, and 10-20kg potassium sulfate. Of the total fertilizer requirement, organic fertilizer should be applied heavily and phosphorus and potassium fertilizer increased. Among these, barnyard manure, phosphate fertilizer and 50% of the potassium fertilizer are used as base fertilizer, nitrogen fertilizer is applied at flowering, full flowering and full fruiting stages respectively, and the remaining 50% potassium fertilizer is applied when ridging the peppers. After the line peppers are planted and recover from transplanting, adopt alternate-row irrigation, watering one furrow and skipping one furrow each time, alternating in sequence. During the door flowering stage of the peppers, cultivate in time, and in combination with cultivation apply a heavy topdressing once, and earth up and ridge each row of peppers, with ridge height 20-24cm, to help prevent lodging and improve the soil environment. When the door fruit of the peppers is 1-2cm, promptly remove the young shoots growing from the leaf axils of the main stem; for robustly growing plants, all leaves and axillary buds on the main stem can be removed, which can make the peppers mature earlier and increase yield by about 10%. 3-5d (days) after the Beginning of Autumn, choose a sunny morning to cut off the terminal buds of the plant population, to enhance field ventilation and promote fruit development.

2.4 @#@245@#@, pepper and corn intercropping Implement wheat, pepper and corn intercropping, turning one harvest a year into three harvests a year. Compared with sole cropping, intercropping can increase income per 667m2 by 100kg corn, 300-350kg wheat, and increase dried pepper by more than 30%. The intercropping strip width is 133-149cm; within each strip, sow 4-5 rows of wheat, with row spacing 16.5cm, leaving an empty strip for interplanting 2 rows of peppers the following year. 1-3d (days) before planting peppers, in the center of the reserved empty strip, or after wheat harvest in the middle of the original wheat strip, spot sow 1 row of large-cob corn every 4 rows of peppers, hole spacing 1cm, leaving 2 seedlings per hole; the symbiotic period of peppers and wheat is about 25d (days).

3 Improvement of drying technology

The drying methods for line peppers include shade drying, sun drying and artificial drying. Shade-dried peppers have excellent appearance, commercial traits and internal nutrition, but a low finished product rate; the effect of artificial drying is exactly the opposite of shade drying. In order to make up for each other's shortcomings and improve commercial quality, the author developed a new method of simulated natural shade drying and baking: put the peppers into the drying room, close the skylight and floor vents, and when the furnace temperature rises to 55°C, promptly open the skylight and floor vents for continuous ventilation and moisture removal, maintaining a furnace temperature of 45-55°C until drying is complete. Compared with conventional baking, this method can increase the finished product rate by 35%, reaching about 90%.