Management of Pepper after planting in greenhouse in Spring

Pepper in greenhouse in early spring is generally planted from mid-February to early March, and then poured enough bottom water, water seepage is divided into several times, sealing holes, and the planting mouth of plastic film is sealed. At this time, we should pay attention to the following three management work: after timely temperature control, ventilation and planting, the temperature outside the shed is still low, and attention should be paid to heat preservation. The temperature should be kept at 22-30 ℃ in the daytime and 12-22 ℃ at night. In case of cold current, you can add a small arch shed to keep warm in the shed, gradually increase ventilation as the weather gets warmer, open the middle seam during the day, unroll the edge seam, and leave the middle seam to continue ventilation at night. Reasonable watering, fertilization and planting should be fully watered, and the early stage should be watered as little as possible. if watering is needed, dark water should be poured under the film before noon. After the chili starts to expand, choose sunny and warm weather to water with plastic film once. After that, the soil should be kept moist to avoid sudden dryness and moisture. In the high temperature season in the late growth period, frequent watering can be taken in the morning and evening to regulate soil and air humidity. When the pepper grows to about 3cm, it can be combined with ploughing and spreading 2500 kg of mature organic fertilizer and 700kg of plant ash per hectare; after the pepper is seated, 200kg of urea is applied with water per hectare; after the "Simudou" pepper is seated, 15000 kg of rotten human feces and urine are applied per hectare, and then 200kg compound fertilizer is applied every 20 days. Pay attention to flower and fruit drop of pepper is an important factor affecting yield, in order to effectively prevent flower and fruit drop phenomenon, in addition to strengthening field management, but also apply some hormone treatment, in addition to strengthening field management, some hormone treatments are also applied to improve the fruit setting rate. Green pepper has grown in size about 20 days after flowering, but the thin taste of the skin is not suitable for harvesting. Generally, about 35 days after anthesis, the pulp thickens, the skin hardens, and the skin is dark cyan. At this time, the single fruit is the heaviest, resistant to extrusion and easy to store and transport.