Introduction to the Qinjiao No. 2 pepper variety and its main characteristics

"Qinjiao No. 2" is a new pepper variety bred in 1995 by the Vegetable and Flower Research Institute of the Shaanxi Academy of Agricultural Sciences, and it passed approval by the Shaanxi Provincial Variety Approval Committee in 1999.

I. Characteristics

"Qinjiao No. 2" pepper is a mid-early maturing variety, taking about 50 days from transplanting to harvest, with vigorous growth. The plant is 50 cm tall, with a spread of 50-55 cm and a compact plant type. The first cluster of fruit is set at the 10th-12th node on the main stem. Fruiting is concentrated, with an average of 20-30 fruits per plant. The fruit is long horn-shaped, dark green, with a glossy surface, and the mature fruit is bright red. The fruit is 16-20 cm long, 3-4 cm in transverse diameter, with a single fruit weight of 25-30 g and a maximum single fruit weight of 50 g. The fruiting period is long, with strong stress resistance and disease resistance, and outstanding tolerance to low temperature and heat, suitable for open-field, late-autumn delayed and protected cultivation, and deeply loved by growers and consumers. II. Quality The quality analysis results from the Shaanxi Provincial Agricultural Product Quality Supervision and Inspection Station show that the total sugar, crude fat, crude fiber,

dry matter, Vc and capsaicin contents of "Qinjiao No. 2" pepper are all significantly higher than those of the control variety Texa Niujiaojiao, among which the total sugar content of the marketable fruit is 4.45%, the dry matter content is 10.49%, the crude fat content is 20.22%, the Vc content is 105.49 mg/100 g, and the capsaicin content is 0.43%.

III. Adaptability and yield level

"Qinjiao No. 2" pepper has wide adaptability. According to introduction trials or production demonstrations in many provinces and cities across the country in recent years, this variety performs well in Shaanxi, Yunnan, Guizhou, Sichuan, Hunan, Jiangsu, Gansu, Shandong and other places. Especially when cultivated as an early-spring or late-autumn delayed crop, because of the influence of light and temperature, ordinary pepper varieties generally become less pungent or lose their pungency, while "Qinjiao No. 2" is deeply welcomed by the market for its unique pungency, and its selling price is higher than that of similar products, generally about 3500 kg/667 sq m, with high-yielding fields reaching 5000 kg/667 sq m.

IV. Key points of cultivation techniques

1. Sowing For protected cultivation in the Guanzhong area of Shaanxi, seedlings are raised from November to December; for open-field cultivation, sowing is done from mid-January to early February. Before sowing, soak the seeds in hot water at 55°C for 15 min, then add cool water to about 25°C, soak for 4-5 h, wash them, and then germinate them at 25-30°C. Sow when 30% of the seeds have sprouted.

2. Seedbed management After sowing, control the seedbed temperature at 28-35°C during the day and 20°C at night, and seedlings will emerge in 4-5 days. After the seedlings are fully emerged, keep the bed temperature at 25-30°C during the day and 15-20°C at night. When the seedlings grow 3 true leaves, divide the seedlings (double seedlings), requiring a nutritional area of 7-8 cm square. Gradually lower the temperature and control water 10-15 days before transplanting to harden the seedlings.

3. Transplanting When the 10 cm soil temperature is stable above 15°C, transplanting can be done. Row spacing 50-60 cm, hole spacing 25-30 cm, with double seedlings per hole.

4. Field management In the early stage, the temperature is rather low, so the amount of water at transplanting should not be too large. Water once 4-5 days later to help the seedlings recover, and after the soil moisture is suitable, cultivate promptly to increase soil temperature and promote seedling growth. Once entering the fruiting stage, generally water once every 7-10 days to keep the ground moist, and in combination with watering, apply topdressing 3-4 times, applying 30 kg urea per 667 sq m, or 500 kg human manure and urine. Pay attention to pest and disease control. When the fruits have fully grown and enter the green-ripe stage, they can be harvested and marketed.