Currently, the pepper plants are entering a critical phase of both vegetative and reproductive growth. This period is also when pests and diseases tend to be most active. To ensure a healthy and bountiful harvest, effective field management is essential, including proper pest and disease prevention measures, as well as maintaining optimal growing conditions. Based on current practices and research, we have developed the following management recommendations.
First, watering and fertilization
After 5 to 7 days without rain in the morning, it's an ideal time to water lightly and apply organic fertilizer at a rate of 1000 to 2000 kg per acre, along with 10 to 15 kg of diammonium phosphate and 5 to 10 kg of potassium sulfate. Avoid flooding the fields, especially during July and August when the rainy season may lead to waterlogging. Ensure proper drainage by cultivating the soil regularly and performing shallow tilling (2-4 cm deep) to improve aeration and root development.
Second, pest and disease control
The main diseases affecting pepper crops include viral infections, blight, and verticillium wilt. Common pests include the cotton bollworm, red spider mites, aphids, and diamondback moths. Effective control strategies are crucial to prevent crop losses.
1. Viral disease: Prevention starts with controlling aphids, which are primary vectors for virus transmission. Apply a mixture of imidacloprid (1500–2000 times dilution) combined with virus A (500 times dilution), or use plant disease ling (500 times) for foliar application. Another option is imidacloprid (1500–2000 times) mixed with Feng Bi Ling (4000–5000 times) for enhanced control.
2. Blight: This fungal disease can cause severe damage. Use a combination of infectious cream spirit (600 times) and Feng Xi Ling (4000–5000 times) for spraying. Additionally, apply 3 kg of 96% copper sulfate per acre directly onto the soil surface, followed by irrigation to enhance effectiveness.
3. Verticillium wilt: Treat with wilt grams or cotton reconstituted spray to manage this soil-borne disease effectively.
4. Cotton bollworm: Control using pyrethroid insecticides or abamectin. Alternatively, combine carbamate pesticides with diflubenzuron for better results.
5. Red spider mites: Apply avermectin after 5 PM, when mites are more active, for optimal coverage and efficacy.
6. Diamondback moth: Due to its high resistance, avoid long-term use of single chemical insecticides. Instead, use biological alternatives and rotate between different formulations. Consider combinations such as thiazole nitrile + diflubenzuron (formulations No. 1 and No. 3), pyrethroids + Bt, or avermectin (4000–5000 times) combined with pyrethroids (2000–3000 times) for effective control.
It is strictly prohibited to use highly toxic pesticides such as methylamine, parathion, methyl parathion, monocrotophos, and phosphine. Also, excessive use of nitrate-based fertilizers should be avoided to maintain soil health and reduce environmental impact.
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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