Since last Winter, the market for greenhouse-grown spicy chili peppers has shown great potential. As a result, the newspaper has published a detailed guide on the planting techniques to help farmers maximize their yields and quality. Here’s a comprehensive overview of the process:
First, seedling preparation is crucial. At the seedling stage, flower buds in the lower and middle parts of the pepper plant have already started to differentiate. Growing strong and healthy seedlings is essential for good flower bud development and early fruiting. The ideal time to transplant seedlings is when they are around 35 days old, with 9 to 13 true leaves. If the seedlings are too young, they may not flower or bear fruit properly.
Second, soil preparation and planting should be done carefully. A balanced application of potassium and phosphate fertilizers is important, with phosphate combined with organic matter for better results. It's recommended to use about 50 kg of superphosphate (46% phosphorus) per mu. Excessive nitrogen can lead to excessive vegetative growth, which hinders flowering and fruit setting. The best time to plant in a greenhouse is around late September. Before planting, it's essential to disinfect the soil and planting holes to prevent root and stem rot.
Third, ongoing management plays a key role in successful cultivation. Peppers are sensitive to drought and pests, so proper watering is necessary without overwatering, especially before flowering. Controlling growth helps prevent leggy plants and weak roots. The optimal temperature range for pepper growth is between 15.5°C and 35°C, with an ideal indoor temperature of 18°C to 28°C. Timely harvesting ensures that the upper parts of the plant continue to set fruit. After fruiting begins, it's important to increase water and nutrient supply, using fertilizers rich in nitrogen, potassium, calcium, and trace elements. A top-dressing of 30–50 kg per acre is recommended, with a ratio of nitrogen:phosphorus:potassium at 18:5:22. This supports high yield and commercial quality fruits.
Before and after harvest, fungicides should be applied to prevent stem rot and other diseases from entering through wounds. Finally, chemical growth regulators like B9, chlormequat, paclobutrazol, and uniconazole can be used cautiously to control plant height. Improper use may result in shorter, curved, or darker fruits, affecting both yield and quality.
By following these practices, farmers can ensure a successful and profitable chili pepper harvest.
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