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Introduction to the Characteristics of the Fengjiao No. 4 Pepper Variety

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Main traits. This pepper is a medium-maturing variety. The plants have fairly strong growth vigor, dark green leaves, and branch at the 10th-11th node, with strong branching ability. The fruit is ox-horn shaped and dark green, with a smooth surface. The fruit is 14 cm-16 cm long and about 5 cm wide, with thick flesh that is crisp and mildly spicy. The single fruit weight is 60 g-80 g, and the largest single fruit can exceed 100 g. The fruit has good market quality, and the plants set fruit in a concentrated manner and can continue to bear fruit. It has strong disease resistance and stress resistance. In spring cultivation, the yield per mu is about 4000 kg, and in delayed autumn

Main traits. This pepper is a medium-maturing variety. The plants have fairly strong growth vigor, dark green leaves, and branch at the 10th-11th node, with strong branching ability. The fruit is ox-horn shaped and dark green, with a smooth surface. The fruit is 14 cm-16 cm long and about 5 cm wide, with thick flesh that is crisp and mildly spicy. The single fruit weight is 60 g-80 g, and the largest single fruit can exceed 100 g. The fruit has good market quality, and the plants set fruit in a concentrated manner and can continue to bear fruit. It has strong disease resistance and stress resistance. In spring cultivation, the yield per mu is about 4000 kg, and in delayed autumn cultivation it is about 2000 kg.

Cultivation points. For open-field spring cultivation, in the middle and lower reaches of the Yangtze River, raise seedlings from late October to mid-November, transplant seedlings in mid-December, and set them in the field in early April, with a plant spacing of 40 x 55 cm. Apply 200 kg of cake fertilizer, 25 kg of ternary compound fertilizer, 10 kg of potassium chloride, and 2000 kg of farmyard manure per mu. For delayed autumn cultivation, raise seedlings from early to mid-July to early August, and set them in the field in September. For delayed autumn planting, soak the seeds in a 10% trisodium phosphate aqueous solution for 10 minutes-15 minutes to prevent virus disease caused by high temperatures.

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