Introduction to the dual-purpose (dry and fresh) pointed chili variety Zhongdu Xiangla Wang

After years of effort, Sichuan Zhongdu Seed Industry Co., Ltd. successfully bred in 2004 a new dual-purpose (dry and fresh) special chili variety suitable for spring and autumn planting, both in protected cultivation and open field - Zhongdu Xiangla Wang pointed chili.

1 Characteristics and traits

Early to mid-maturing, slender horn-shaped pepper, vigorous plant growth, dark green leaves, plant height 55-60cm, spread 45-500m; smooth fruit surface, straight pepper strips, bright green color; fruit length 23-28cm, fruit diameter 1.5cm, flesh thickness 0.25cm, strong spiciness, bright red peppers, storage and transport tolerant, good market quality.

This variety has strong continuous fruit-setting ability, is especially tolerant of high temperature and high humidity, has high yield, uniform fruit shape on upper and lower parts of the plant, is highly resistant to viral diseases and anthracnose, and tolerant of phytophthora blight and bacterial wilt, making it one of the preferred varieties for cultivation in various pointed chili production bases.

2 Cultivation key points

2.1 Raising high-quality strong seedlings

① The seedbed should be selected in a garden plot with relatively high terrain, good ventilation and light, and where solanaceous vegetables have not been grown for 3 years, preferably sandy loam soil. The seedbed soil disinfection method is as follows: use 200g of 40% formaldehyde added to 25kg of water, which can disinfect 1000kg of seedbed soil; spray while turning the soil with a sprayer, and after even treatment, seal with plastic film for 2-3 days.

② For seed treatment, soak the seeds in clean water for 4-6h, then soak in 300-fold formalin solution for 15min, rinse the seed surface with clean water to remove the chemical solution, drain and set aside for sowing.

③ Sowing: sow at the appropriate time according to local planting habits. For early spring cultivation in the Yangtze River Basin, the sowing period is generally October to November, and for autumn sowing June to July, with a seeding rate of 50-70g per 667 square meters. To ensure uniform emergence, the seeds can be divided into 2-3 portions and sown in batches. Generally, about 10g of seeds are sown per 1 square meter of seedbed, and after sowing, cover with medicated soil to about 1cm.

④ Seedling stage management: after the seedlings emerge completely, pay attention to lowering the temperature, and cover with shade netting for 2-3h at noon on sunny days. For summer seedling raising, there are more pests and diseases, so focus on controlling aphids and underground pests, and preventing viral diseases and phytophthora blight.

2.2 Timely transplanting

Prepare the land in time, apply 3-5 cubic meters of high-quality decomposed farmyard manure, 30kg of compound fertilizer, and 50kg of phosphate fertilizer per 667 square meters, harrow twice after deep plowing, and form ridges at 1.2-1.4m. The seedling age for transplanting is 40-50 days, with row and plant spacing both 50cm, planting 2800-3000 plants per 667 square meters.

2.3 Field management

After transplanting, water thoroughly to settle the roots; after survival, timely cultivate and weed, and control growth. In the early stage, follow the principle of "see dry see wet, frequent light watering"; after the fruiting stage, ensure sufficient water, and pay attention to timely drainage during rain. After the first pepper (door pepper) sets firmly, topdressing can be carried out, applying 10-15kg of compound fertilizer per 667 square meters; at the early fruiting stage apply 15-20kg of compound fertilizer, and at the full fruiting stage apply another 20-30kg of compound fertilizer.

General diseases can be controlled with 500-fold chlorothalonil solution, or 600-fold thiophanate-methyl solution, or 500-fold 50% thiram wettable powder, once every 5-7 days; for pests, use Kung Fu, Keyawei, or Abamectin etc. for control.

2.4 Timely harvesting

Harvest young fruits promptly when they reach market maturity; if the price of green peppers is low, they can be left to turn red.