Pay attention to the drying of chili peppers.

Wangtian pepper has a large planting area in our province, in the whole production process, field management can not be ignored, similarly, scientific drying is also a very important process. At present, Wangtian pepper is about to harvest, the following briefly introduces the drying method for the majority of pepper farmers for reference.

The appropriate harvest time requires that all the fruits turn crimson and then be harvested. In North China, it is generally harvested during the period from Cold Dew to Frosts Descent. If it is cultivated in a small arch shed or covered with plastic film, it can be harvested early, and if it is planted later, the harvest time can be slightly delayed, but it must be finished before the arrival of Frosts Descent. Otherwise, the color of dried pepper products will be uneven and the product quality will be reduced after frost. The harvesting of Wangtian pepper can be done either by pulling or cutting seedlings. After harvest, the pepper seedlings should be laid flat in the field to dry for 3-4 days, and if there is rain in the drying process, they should be dried again for 1-2 days before transportation.

Whole seedling drying refers to drying pepper seedlings together with pepper, so that the water content of pepper is reduced from about 50% of the original harvest to 18% 20%, and can not be moldy, faded or broken in the drying process. The advantage of whole seedling drying is that the pepper fruit is still connected with the stem, branch and stalk of the plant, while the stem, branch and stalk of the pepper do not have the cutin film on the surface of the pepper fruit, so that the water in the pepper fruit can be distributed to the pepper plant through the transport tissue, thus speeding up the dehydration rate of the pepper fruit. In addition, it can also avoid the heat generated by breathing which often occurs in the direct accumulation and drying of pepper fruit, resulting in the harm of mildew and blackening of pepper fruit. The specific drying method can be used to hang seedlings to dry, that is, the use of houses and courtyard walls, fastening iron wire or rope, or pulling wire or rope between big trees and wooden stakes. Tie the chili pepper with a rope at the base of every 10 plants, and hang it on the wire or line to dry. The drying point should be far away from the road to avoid the pollution of dust and waste gas. It is generally possible to dry the pepper seedlings for 15 to 25 days. When you can hear the chili seeds hitting the chili wall by hand, you should end the whole seedling drying, pick the pepper in time according to the requirements of the purchaser, and enter the pepper fruit drying stage.

Dry the pepper fruit and put the picked pepper fruit on the Reed mat, rag cloth and non-toxic plastic film to dry in time. The thickness of the chili should not exceed 10 cm. During the drying process, the pepper should be stirred 4 times a day with a stick (once every 2 hours). Pile it up in the evening and cover it with plastic sheeting to prevent dew. In this way, drying for 5 to 7 days can meet the requirements, and stop drying immediately when the moisture content of the dried fruit drops to 12%, otherwise, it will be broken during packaging, weighing, loading and transportation, affecting the value of the goods.

When fruit is picked and dried according to grade, pepper should be picked and dried according to product specifications and quality, and final selection and grading should be carried out when selling, so as to achieve high quality and high price and improve efficiency.