The latest course of planting techniques and methods of Color Pepper in greenhouse

Colored pepper is a very characteristic eggplant fruit vegetable, which gets its name because of its bright colors and colorful colors. The original distribution area is from Mexico to Columbia, and now it is widely cultivated in countries all over the world. It is colourful, sweet, crisp, nutritious and popular in the market. The economic value of planting is very high, and there is great potential to increase production. Let's take a look at the greenhouse color pepper planting technology.

Variety selection of colored pepper

The varieties of colored pepper are specially used in greenhouse with unlimited growth. At present, there are commonly used and mature varieties in production, such as Ousheng Chaomai red pepper, Osheng Huang Yongzhen yellow pepper, purple pepper, white princess white pepper, orange pepper and so on. These varieties have been planted and selected in the greenhouse in the north for many years, and their greenhouse production adaptability, high yield potential, good quality and coloring are good.

Sowing and raising seedlings of colored pepper

The main results are as follows: 1. Seedling time: colored pepper can be sown in four seasons in greenhouse, but it is suitable from mid-late July to late December. The disease of sowing too early is serious, and it is difficult to set up a high yield shelf when the light and temperature are good before the severe winter. Moreover, the seeds of colored pepper are expensive, and the seedling raising period is long, and the winter seedling is in the low temperature and cold season, so it is easy to cause rotten seed, dead seedling and rigid seedling, so it is required to raise seedlings by heating and heat preservation seedbed and nutrition bag in the greenhouse.

2. Seedling substrate: using substances with strong diffusivity of fertilizer and water (such as peat, rotten leaf soil, etc.), adding 0.4% compound fertilizer, 1% common calcium, 0.01% carbendazim, fully mixed and loaded into a plastic nutrition bag with a diameter of 8 cm. Sow seeds.

3. Seed treatment: seed treatment should be carried out before sowing. Soak the seeds in 55 ℃ warm water for 30 minutes, cover the seeds with clean gauze, keep the temperature during germination at 25 ℃, rinse and turn with warm water every day, sow the seeds after the seeds are white, sow one seed in each nutrition bag, cover the soil 0.5cm after sowing.

4. Post-sowing management: the nutrition bag was placed on the seedling bed in the greenhouse and kept at 25: 30 ℃. After emergence, the seedling was kept at 20: 30 ℃ during the day and 15: 18 ℃ at night. 7-10 days before transplanting, the seedlings were refined at low temperature, about 20 ℃ in the daytime and 13 ℃ at night. The nutrition bag is watered according to the situation, and the substrate is dry and wet. During the 2-4 leaf stage, the combined watering can recover the compound fertilizer 2-3 times, each time 8-10 kg per mu, and 0.2% potassium dihydrogen phosphate is sprayed as foliar fertilizer every 3-4 days. Color pepper seedling stage to create a full light environment, seedlings in order to be strong.

Colonization technique of colored pepper

1. Soil preparation and fertilization: the root system of colored pepper grows slowly, and the regeneration ability is poor, which requires a deep, loose and fertile soil environment. Before soil preparation, it is required to apply rotten farm manure 40.5 tons, common calcium 40kg, compound fertilizer 50kg, potassium sulfate 50kg, zinc sulfate and borax 4kg each. Through deep turning into the soil layer, and then fine broken soil, fine soil preparation.

2. Planting soil moisture: after the land is leveled, the soil moisture surface is 1.1 meters wide, and the ditch is required to be 40 centimeters wide and 30 centimeters deep. According to the double-row planting requirements of plant spacing of 40 cm to 45 cm and row spacing of 80 cm, 1500 to 1800 plants per mu should be transplanted after 3 o'clock in the afternoon, and the seedlings should be 1 cm lower than the soil surface, requiring large and small seedlings to be planted separately to facilitate management.

3. Planting management: watering enough root water after planting, watering in the morning and evening within 3-5 days after transplanting to ensure survival, and watering pepper seedlings according to the dry and wet soil after survival. Within 15 days after transplanting, the side film on both sides of the greenhouse should be rolled up and ventilated in time after 9 o'clock in the morning, and the rolled side film should be put down and covered after 5 o'clock in the afternoon to ensure that the night temperature can meet the survival and rooting of hot pepper. The side film rolled up after 15 days does not need to be put down, if the temperature drops, it is necessary to strengthen heat preservation measures and no longer roll up the film on both sides of the greenhouse, resulting in a drop in the temperature in the shed, it is necessary to ensure that the temperature in the shed can not be lower than 10 ℃ to meet the needs of the growth and development of colored peppers.

Planting management of colored pepper

1. Reasonable watering: proper watering of colored pepper after planting and surviving. When you first saw the first fruit, you began to water and fertilize. During the flowering and fruiting period, the soil should be kept moist, watered once every 5-10 days according to the degree of dryness and humidity of the soil, watered in the sunny morning when the temperature is low, and watered in the evening when the temperature is high. Drying in the greenhouse and high temperature will affect the flowering and insemination of colored peppers, resulting in falling flowers. At this time, attention should be paid to watering, cooling and humidification, requiring the relative water content of the soil to be kept at 60% to 70%.

2. Timely fertilization: colored pepper seedling fertilizer at seedling stage, compound fertilizer or urea 5kg / mu, fruit fertilizer at early fruit stage, 20kg / mu compound fertilizer or urea, and then fertilizer every 20 days or so, with 15kg / mu compound fertilizer and water application each time. In the middle and later stage of fruit picking, 0.2% potassium dihydrogen phosphate plus 0.1% 0.2% zinc sulfate was sprayed with foliar fertilizer every 7 days.

2. Temperature management: the suitable temperature for the growth of colored pepper is 20: 25 ℃ during the day and 15: 20 ℃ at night, and the temperature in the greenhouse is lower than 10 ℃. It is difficult to pollinate when the temperature is higher than 35 ℃, which is easy to cause flower and fruit drop. The air humidity requires 70%, the sun is sufficient at noon during the day, and the weather with high temperature requires covering the sunshade net to cool down. When the outside temperature rises, it is required to gradually increase the amount of ventilation in order to spend the summer safely.

3. Pruning and hanging vines: two strong main branches are selected for each plant, the buds of door pepper and the basal lateral buds are wiped off in time, the pepper is retained from the 4th to 5th section, and the fruit of the main branch is given priority to, then the side branch is erased in time, and the middle side branch can be coring after leaving 1 fruit. each plant is required to keep 2 branches growing upward all the time. Generally do not cultivate the soil, each main branch is hoisted and fixed with an anti-aging plastic rope.

4. Flower thinning and fruit thinning: color pepper has strong branching power, it is necessary to beat the branches before flowering, and the side branches should be knocked off in time. During the growth period, it is necessary to timely thinning flowers and fruits, leaving no door pepper, leaving fruit cross, leaving one fruit per branch, and beating the rest of the flowers and fruits to ensure that each plant can bear no more than 6 fruits at the same time, so as to facilitate the expansion of fruit. Remove the withered, old and diseased leaves in time to concentrate nutrients and improve lighting conditions.

5. Timely harvest: after the fruit of colored pepper stops expanding and changing color, it should be harvested in time and should be harvested in the morning. When harvesting, all the stalks should be harvested, and no stalks should be left in the axils of leaves.