A New Pepper Variety ─-Wanlixiang
Wanlixiang pepper is an excellent variety of sharp pepper developed by Taiwan Nongyou Company. it shows good stress resistance when cultivated in high temperature and rainy South China, and is welcomed by the majority of farmers for its outstanding high yield and storability. Its characteristics and cultivation points are introduced as follows.
I. characteristic characteristics
This variety has strong plant growth and strong resistance to virus disease, Fusarium wilt, powdery mildew and so on. The plant height is 60~65cm, and the plant width can reach 60cm. The fruit is about 15cm in length, 1.5cm in horizontal diameter, the average weight of single fruit is 17g, the fruit shape is straight and smooth, the flesh is thick, it is resistant to storage, the immature fruit is dark green, the ripe fruit is bright red and bright, and the spicy taste is strong. The time from sowing to commercial fruit ripening is 9500days, and the average yield is per 667m22200kg. The performance of plastic film mulching cultivation is better, which is suitable for fresh food or processing cultivation.
Second, the main points of cultivation
1. In South China, strong seedlings are generally raised in small arch shed or greenhouse in mid-January, and planted in mid-early March. The seedling age is 55-60 days. It is appropriate to raise seedlings in a nutrition bowl, keep sufficient light and suitable temperature and humidity at the seedling stage, pay special attention to timely ventilation and humidity reduction, and pay attention to the prevention and control of diseases such as quenching disease.
2. Reasonable close planting in spring should adopt high border cultivation, border width 1.3m (covering furrow), planting double rows, plant spacing 35~40cm, planting 2500000 plants per 667m2.
3. Strengthen management: first, strict pruning, remove all side branches under the first branch to improve ventilation and light transmittance; secondly, scientific fertilization, the amount of base fertilizer is generally per 667m2 mature chicken manure 2000~2500kg, superphosphate 40kg. Topdressing is dominated by urea, supplemented by compound fertilizer, and should be topdressing frequently during flowering and fruiting period. urea or compound fertilizer 6~8kg is applied every 667m2, while 0.2% urea and 0.3% potassium dihydrogen phosphate are sprayed on the leaves. Third, Rain Water should timely drainage and waterlogging prevention in spring and summer; pay attention to maintaining sufficient water in autumn and winter; fourth, timely and effective prevention and control of diseases and insect pests to improve the quality and yield of hot pepper.
4. Harvest should be done in time, usually in the afternoon or before watering, so as to avoid inverting seedlings after harvest.
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Management of plastic film garlic after turning green
First, topdressing and watering. The temperature rose from late February to early March, and the plastic film garlic began to turn green. Due to the heat preservation and moisturizing effect of plastic film on soil, garlic mulched with plastic film can not be watered early in spring to prevent the soil temperature from decreasing when it is well watered before winter. If the soil is short of water in case of spring drought, water should be watered once in the first and middle of March. The film was opened in April, weeding, loosening soil, topdressing and watering, applying 15-20 kg urea or 30-40 kg ammonium bicarbonate and 10-15 kg potassium sulfate per mu, and irrigating once after fertilization. Proper control of watering in the later stage
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Cultivation of cumin in intercropping of wide-film pepper
Line pepper adopts wide film paving and intercropping cumin, the yield of line pepper remains stable, cumin also has a harvest, to achieve the goal of two harvests a year. First, prepare before the broadcast. The land should be irrigated in autumn and winter with good soil quality and soil moisture, and it is better to use Gramineae crops in the previous crop. two。 Seeds are ready to sow frontline pepper seeds soaked in 55-60 ℃ warm soup or mixed with 0.3% Dexong to prevent rotten seeds and seedling diseases; Turpan large-grain cumin or Yanqi basin farm seeds are selected with 10% salt before sowing
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