New Pepper Variety 2001

The new pepper variety 2001 was bred by Zhuang Canran, a researcher of Northwest Agriculture and Forestry Science and Technology University and Baoji Agricultural Technology extension Center. Regional trials were conducted in different ecological regions of Shaanxi from 1999 to 2001, and production demonstrations were carried out in Shandong, Shanxi, * and other provinces (regions), showing the characteristics of early maturity, disease resistance, high quality, high yield, wide range of adaptation and so on. It was examined and approved by Shaanxi Provincial crop Variety approval Committee in February 2002.

1 feature characteristic

Line pepper 2001 belongs to limited growth type, strong growth, plant height 55~65cm, development degree 30~40cm, compact plant type, sturdy stem, well-developed root system, dark green and thick leaves, chlorophyll content 4.79mg (dm2)-1. The fruit is linear, straight, concentrated, the fruit is long 13~15cm, the fruit is thick 1.3cm, the biological ripe fruit is bright red and shiny, and the taste is good. The VC content of fresh red fruit was as high as 140.9mg kg-1, and the crude fat of dried pepper was 15.6%. Compared with the control 8819 (currently the leading variety for export), it matured 3 to 5 days earlier, was resistant to virus disease, blight and anthracnose, and had good resistance to decay, fertilizer and water, drought and waterlogging. The yield of dried pepper per 667m2 was 260~350kg, which was 29.7% higher than that of the control.

2 cultivation techniques

2.1 Seedling raising in Guanzhong District of Shaanxi Province in the first and middle of March, the seedlings were sown in a small bow shed with equal distance. Each hole was sown with 3 grains, and the hole distance was square from 6.7Cm. Each 667m2 required 2.5 standard seedbeds with a length of 10 m and a width of 1.33 m. After sowing, the mixture of 75% mancozeb and 1500 times pyrethroid pesticides was sprayed on the border surface once, and covered with 1cm thick nutritious soil, and then sprayed on the border surface once with the above compound chemicals to prevent the occurrence of diseases and insect pests in the seedling stage. Finally, spread a layer of plastic film in the border, insert the arch shed support, cover the strict agricultural film, that is, form a double film to cover the seedlings. When the emergence of seedlings reaches 60% to 70%, the plastic film in the border should be removed in time to prevent the seedlings from overgrowing. After finishing the seedlings, the bed temperature was controlled at 20: 24 ℃ in daytime and 16: 18 ℃ at night.

2.2 the monthly average temperature in the same month passed 15 ℃ steadily, and when the pepper was just budding, it was planted in sunny days. In high fertilizer field, 2 plants per hole, 8000000 plants per 667m2, and 3 plants per hole, 12000 plants per 667m2 in barren field.

2.3 Field management usually needs to absorb pure N 0.53 kg P 2O 5 0.14 kg K 2O 0.70kg from the soil for each production of 100kg fresh red pepper, and the fertilizer requirement for yield is calculated according to this standard. Generally, farm manure 5000kg, oil residue 50~100kg, urea 25~30kg, diammonium phosphate 25kg and potassium sulfate 10~20kg should be applied per 667m2. In the total fertilizer requirement, organic fertilizer should be re-applied and phosphorus and potassium fertilizer should be increased. Among them, barnyard manure, phosphate fertilizer and 50% potash fertilizer were used as base fertilizer, nitrogen fertilizer was applied at flowering, flowering and fruiting stage, and the remaining 50% potash fertilizer was applied at ridging of pepper. After planting slow seedlings, the pepper was irrigated by interrow irrigation, and each irrigation was carried out alternately. In order to prevent lodging and improve soil environment, pepper was ploughed in time at flowering stage, topdressing was applied once combined with mid-tillage, and each row of pepper was ridged with 20~24cm ridge height. When the pepper door fruit 1~2cm, break off the young buds growing in the axils of the leaves of the main stem in time, and the strong plants can erase all the leaves and axillary buds on the main stem, which can make the pepper mature earlier and increase the yield by about 10%. Three to five days after autumn, the apical buds of the plant population were cut off on a sunny morning in order to enhance field ventilation and promote fruit development.

2.4 the intercropping of wheat, pepper and corn has changed from one crop a year to three crops a year. Compared with single planting, interplanting can increase the income of corn 100kg, wheat 300~350kg and dried pepper by more than 30% per 667m2. The band width of interplanting is 133~149cm. Wheat is sown with 5 rows in each band, and the row spacing is 16.5cm. The remaining space brings 2 rows of pepper interplanting every year. One row of big-rod corn was sown every 4 rows in the center of the remaining empty zone or in the middle of the original wheat belt 1 ~ 3 days before planting pepper or in the middle of the original wheat belt after wheat harvest, and 2 seedlings were left at the hole distance of 1cm. The symbiotic period of pepper and wheat was about 25 days.

3 improvement of drying technology

The methods of drying chili peppers are shade drying, sun drying and manual drying. The appearance commodity character and internal nutrition of shade-dried pepper are good, but the rate of finished product is low, and the effect of artificial drying is opposite to that of shade-dried pepper. In order to learn from each other and improve the quality of goods, the author studied a new method of simulating natural shade drying: loading chili pepper into the drying room, closing the skylight and ground hole, and opening the skylight and ground hole in time for continuous ventilation and dehumidification when the furnace temperature rose to 55 ℃, keeping the furnace temperature at 45 ℃ until drying. Compared with conventional baking, the rate of finished products baked by this method can be increased by 35% to about 90%.