Selection of Color Pepper greenhouse and cultivation techniques

The color sweet pepper has red, golden yellow, purple, light purple, cream and other colors, its fruit shape is square and large, the skin is smooth, the pulp is thick, the pulp thickness is 5 to 7 mm, the weight of a single fruit is 200 to 400 grams, up to 500 grams; taste sweet and crisp, high nutritional value, suitable for raw food. Color sweet pepper is resistant to low temperature, weak light and long growth period. In recent years, China has introduced colored sweet peppers from the United States, the Netherlands, Israel and other countries and planted them in the suburbs of Beijing and Shanghai with good results and rapid development in the whole country. The cultivation techniques in greenhouse are introduced as follows:

I. selection of varieties

The hybrid generation with large fruit, bright color, smooth skin, sweet and crisp taste and strong disease resistance was selected. Such as: yellow agate (bred by Beijing Agricultural extension Station), tender fruit is green, mature fruit is golden yellow, square lantern shape, fruit length and thickness are about 10 cm, single fruit weight is about 200 grams, taste is good, disease resistance is strong, yield is high; amethyst, tender fruit is lavender, old ripe fruit is red, lantern shape, fruit length and thickness are about 10 cm, pulp is thick, taste is good, disease resistance is strong, yield is high. Mazuka (introduced from Holland), tender fruit is green, ripe fruit is bright red, square lantern-shaped, fruit length and thickness are 10 to 12 cm, pulp thickness up to 7 mm, single fruit weight 200 to 400 grams, good taste, strong plant growth, strong disease resistance and high yield.

2. Raising seedlings

Do a good job of seedbed disinfection and seed disinfection, grasp the appropriate seedling age, and cultivate disease-free and strong seedlings. The nursery bed is mixed with 50% carbendazim 8 to 10 grams per square meter and an appropriate amount of red tide soil and then disinfected. Soak the seeds with 10%Na3PO4 solution for 30 minutes to prevent virus disease, then rinse the seeds with clean water for 8 to 12 hours, put them in 25 ℃ to 30 ℃ for 2 to 4 days, wait for the seeds to be white and then sow. The seedlings were raised with acupoint plate and peat as substrate. After sowing, the temperature remained 28 ℃ to 30 ℃ in daytime, 18 ℃ to 20 ℃ at night, and the ground temperature was about 20 ℃. After seedling emergence, the temperature decreased by about 3 ℃. If the seedlings are not raised by the hole tray, the seedlings should be divided into individual seedlings when the seedlings have 2 leaves and 1 heart. Strong seedling standard: plant height 18 to 20 cm, about 10 leaves, dark green leaves, thick leaves, stout stems, well-developed root system, no aging and weak seedlings.

III. Land selection, fertilization and planting

Select the land that has not planted fruit and vegetable crops for 3 years, apply fully mature organic fertilizer more than 45 tons per hectare, fine soil preparation, tillage depth of 25 to 30 cm, ridging, ridge distance of 70 to 80 cm. Choose sunny morning planting, plant distance of 40 cm, watering in time after planting, preferably covered with plastic film.

IV. Field management

1. Fertilizer and water management: 450 kg / ha of biological compound fertilizer was applied after planting slow seedlings and at the initial stage of fruit setting, and then once after each harvest; foliar fertilizer was sprayed every 10 days from seedling stage, the amount of fertilizer was 150 to 300 ml / ha, 3 to 4 times. Watering once after planting to promote slow seedling. Results after watering according to weather conditions and growth, often keep the soil moist, generally watering once every 5 to 7 days, each time the amount of water should not be too large. 2. Temperature control: 25 ℃ to 30 ℃ in daytime, no more than 32 ℃ in daytime, no less than 20 ℃ in minimum, and 16 ℃ to 18 ℃ at night. It is best to use a sunshade net when the light is too strong. 3. Pruning and hanging vines, pruning is the key measure to affect yield formation and fruit size, and it is also different from common sweet pepper management. Leave 2 to 3 main vine branches per plant, 7 per square meter, remove the lateral buds from the door pepper buds and basal leaves as early as possible, leave pepper from the 4th and 5th section, mainly from the main branch, and then remove the side branches in time. The middle side branch can be coring after leaving 1 pepper, each plant always keeps 2-3 branches growing upward, generally does not cultivate soil, and is fixed with plastic rope to prevent lodging. The plant height of colored sweet pepper can reach more than 2 meters, and each plant has about 20 peppers. 4. Disease control: Fusarium wilt was irrigated with 500 to 700x solution of Fusarium wilt, virus disease was controlled with 150ml of Zhanyeling mixed with 225kg water per hectare, and early blight was controlled with 40ppm wettable powder 500 to 1000 times.

V. Harvest

As a high-grade variety of special dish, colored sweet pepper has very strict requirements on fruit quality when it comes to market. therefore, it should not be harvested too early or too late, and the best harvest time depends on the variety. The purple varieties stopped expanding and were harvested when the fruits were fully thickened 70 to 90 days after planting, while the red, yellow and white varieties were harvested 100 to 120 days after planting and when the fruit completely changed color. When harvesting, use scissors to cut from the joint between the fruit stalk and the plant, do not break it by hand, so as not to damage the plant and infect the disease. After harvest, the fruit is handled gently and packaged and sold according to size. Generally, the yield of colored sweet pepper can reach more than 75 tons per hectare.