Detailed Explanation of Key Techniques for High-Benefit Cultivation of Wild Mountain Pepper

Wild mountain pepper, commonly known as pointing-to-heaven pepper, is mainly used as a seasoning for cooking and side dishes, and as a condiment for spicy non-staple foods. Wild mountain pepper can be eaten fresh or dried, and can also be processed into canned food. In recent years, canned green peppers have been in high market demand and in short supply. Growing wild mountain pepper requires low investment, gives high yields, and has broad market channels, generally yielding 150-2000 kg per mu.

Selection of seedling site

Choose a plot that is sheltered from wind and faces the sun, with relatively high terrain, convenient drainage and irrigation, close to the main field, and with relatively high soil fertility. In addition, the selected seedbed plot should not have previously grown solanaceous vegetables, cucurbit vegetables, tobacco, or other crops, to prevent diseases from infecting each other.

Seed treatment

1. Place the seeds in a clean container, add an appropriate amount of clean water and soak the seeds for 15-20 minutes, then place the seeds in hot water at 55°C and soak for 15 minutes, remove them and rub-wash the seeds with clean water; 2. Soak the seeds in clean water at room temperature for 8 hours so that the seeds fully absorb water; 3. Soak the seeds in a 10% trisodium phosphate aqueous solution for 20-30 minutes, then rinse thoroughly with clean water. This method can prevent bacterial wilt and viral diseases.

Thin sowing and even sowing to raise strong seedlings

As the saying goes, "good seedlings make thirty percent of the harvest." To help the seedlings grow strong, form buds early, be harvested early, extend the harvest period, and increase yield, the sowing period can be appropriately advanced. Generally, sowing begins in late January. Deeply plow and turn the soil of the selected seedling site and form beds. About 8-10 sq m of seedbed is needed per mu of main field. Evenly spread 100 kg of decomposed barnyard manure as base fertilizer on the bed surface, rake it evenly with the soil, break it up fine, and level it. The bed width is 1.5 m including the ditch, the ditch width is 25-30 cm, and the ditch depth is 30-35 cm. Water before sowing to keep the soil moist. The seeding rate is 20-25 g per mu of main field. Sow the seeds evenly and thinly. After sowing, cover with fine soil or plant ash 1.5-2 cm thick, then raise seedlings under a nylon film arched shed. After the seedlings emerge, harden the seedlings early so that they become sturdy and their stress resistance improves. In addition, during the seedling stage, pay attention to field humidity. There must be no waterlogging in the field. During long sunny periods, water appropriately to keep the seedling site moist. When the seedlings grow to 2 true leaves, weed, shallow-cultivate, and thin the seedlings so that the soil is aerated and the seedling root system is well developed.

Reasonable close planting

Wild mountain pepper seedlings can be transplanted when they grow to 4 leaves and 1 heart. Plow and form beds in the field where wild mountain pepper will be planted. The bed width is 1.3 m including the ditch, the ditch width is 0.3 m, the ditch depth is 20-25 cm, and the plant spacing is 0.8-1.0 m. The harvest period of wild mountain pepper is relatively long, generally until the first frost period. The plant canopy is large and can reach 1-1.2 m. Therefore, single-row hole planting is used, with 600-650 plants per mu. At transplanting, mix 25 kg of phosphate fertilizer per mu with 300-350 kg of decomposed barnyard manure, apply it into the holes as base fertilizer, and mix it evenly with the soil in the holes. Transplant the seedlings with soil attached, and water thoroughly right after transplanting to settle the roots.

Fertilizer and water management

Wild mountain pepper has no strict requirements for soil and can grow normally in both clay and sandy loam soils. It is drought-tolerant and barren-tolerant, and avoids waterlogging, but it should have appropriate moisture and relatively sufficient nutrients to ensure high yield and good quality. Seven days after transplanting, apply once with decomposed diluted manure water, then once every 7 days, adding a small amount of compound fertilizer each time, for 2-3 consecutive applications. At the early bud stage, combine with intertillage and weeding, apply fertilizer and earth up. Apply 1000-1500 kg of decomposed barnyard manure per mu and 50 kg of compound fertilizer, opening 0.25-0.3 m deep furrows between the plants for fertilization, and cover with soil after application. After flowering, do not loosen the soil, to prevent root injury and infection with bacterial wilt. After each harvest, appropriately apply a quick-acting fertilizer as a top dressing. At the same time, pay attention to deepening the bed ditches, earthing up appropriately, draining accumulated water, and watering during drought to keep the soil moist, so as to maintain good growth.

Pest and disease control

1. Control of bacterial wilt. Before transplanting, apply 100-150 kg of lime or plant ash per mu during land preparation to adjust soil pH and inhibit pathogen reproduction. At the initial stage of disease, choose 14% copper ammonium complex water solution at 300 times, 77% Kocide wettable powder at 500 times, or agricultural streptomycin sulfate at 4000 times, once every 7-10 days, for 3-4 consecutive times. Remove diseased plants promptly and disinfect with lime to prevent spread.

2. Control of anthracnose. Continuously use 50% mancozeb at 800 times solution, Score at 1000-1500 times solution, or Amistar at 3000-4000 times solution for spraying, once every 7 days, for 2-3 consecutive sprays.

3. Pay attention to controlling aphids to prevent the spread of viral diseases. Using 3000-4000 times solution of Yashijing or 4-6 g of Actara per mu mixed with 50-60 kg of water gives relatively good control of aphids.

Timely harvest

Wild mountain pepper is a vegetable that flowers and fruits multiple times, and it is mostly harvested as green fruits, so timely picking helps increase yield. The standard for picking green peppers is when the fruit is plump and full, the peel color deepens, and the surface is smooth and shiny. It is generally best to pick in the morning or evening. When picking, pick with the stalk, and do not turn the plant left and right or lift it upward, so as not to disturb the plant.