Shenjiao No.4 Pepper Variety Characteristics and Cultivation Techniques

Breeding institution: Shenyang Academy of Agricultural Sciences, Liaoning Province.

Approval status: approved by the Liaoning Provincial Crop Variety Approval Committee in 1992, and by the National Crop Variety Approval Committee in 1999.

Variety approval number: Guoshen Cai 990010.

Variety source: AB92 genic male sterile dual-purpose line X Xifeng-4-3 inbred line.

Characteristics: pepper. Plant height about 38 cm, plant spread about 36 cm; fruit is long lantern-shaped, green, fruit length about 11 cm, fruit diameter about 6 cm, flesh thickness 0.35 cm, fruit surface slightly grooved, single fruit weight about 60 g; vitamin C content of the fruit 1.68 mg/100 g, edible rate above 85%, pungent. Early maturing; the first flower is borne at the 9th-10th node, days to first flowering 94 days, resistant to TMV virus, relatively strong tolerance to low temperature. In the 1995-1996 national pepper variety regional trial, the average early yield was 1076 kg per mu, 4.3% lower than the control variety Xiangyan No.1, and the average total yield was 2711 kg, 2.7% lower than the control variety; in the 1997 production trial, the average early yield was 1514 kg per mu, 18.0% higher than the control variety Xiangyan No.1, and the average total yield was 3024 kg, 12.4% higher than the control variety.

Cultivation points: for protected cultivation in Northeast China, sowing can be done in early January, and for plastic film mulching, sowing in mid-February, sowing rate 25 g/sq m; strictly prevent damping-off during the seedling stage. Use the single transplanting method, planting from late March to early May. Apply heavy basal fertilizer, with 5000 kg of decomposed farmyard manure and 25 kg of compound fertilizer per mu. Planting row spacing 60 cm, plant spacing 25 cm.

Suitable range: cultivation in Liaoning, Gansu, Henan, Anhui provinces and similar ecological regions.