Qinjiao No.2

Qinjiao No.2, a new pepper variety bred by vegetable and Flower Institute of Shaanxi Academy of Agricultural Sciences in 1995, was approved by Shaanxi Variety approval Committee in 1999.

I. characteristic characteristics

"Qinjiao No.2" pepper is a mid-early maturing variety, which grows vigorously for about 50 days from planting to harvest. The plant has a high 50cm, a development degree of 50-55cm and a compact plant type. The fruit of the first ear is born at the 12th node of the main stem. The results were concentrated, with an average of 30 per plant. The fruit is long horned, dark green, glossy, and the old ripe fruit is bright red. The fruit length is 16-20cm, the fruit diameter is 3-4cm, the single fruit weight is 25-30g, the maximum single fruit weight is 50g. It has long fruit setting period, strong resistance to stress and disease, and outstanding resistance to low temperature and heat. It is suitable for cultivation in open field, delayed autumn and protected field, and is deeply loved by growers and consumers. Second, the quality of agricultural products in Shaanxi Province quality supervision and inspection station quality analysis results show that "Qinjiao No.2" pepper total sugar, crude fat, crude fiber,

The contents of dry matter, Vc and capsaicin were significantly higher than those of the control variety, in which the total sugar content, dry matter content, crude fat content and capsaicin content of commercial fruits were 4.45%, 10.49%, 20.22% and 0.43%, respectively.

III. Adaptability and yield level

The variety "Qinjiao No.2" has wide adaptability. According to the introduction experiments or production demonstrations in many provinces and cities in China in recent years, this variety performs well in Shaanxi, Yunnan, Guizhou, Sichuan, Hunan, Jiangsu, Gansu, Shandong and other places. Especially as it is cultivated in early spring and late autumn, the common pepper varieties generally become less or no spicy due to the influence of light and temperature. And "Qinjiao No. 2" is very popular in the market because of its unique spicy taste, and its price is higher than that of similar products, generally about 3500kg/667m2, and the high yield can reach 5000kg/667m2.

IV. Key points of cultivation techniques

1. Sowing in the protected area of Guanzhong, Shaanxi, raising seedlings from November to December, and sowing in the open field from the middle of January to the first ten days of February. Soak the seeds in 55 ℃ hot water for 15min before sowing, then add cold water to about 25 ℃, soak the seeds for 4 ℃ for 5 hours, after washing, accelerate germination under 25 ℃ 30 ℃, and sow when 30% of the seeds are white.

2. Seedling bed management after sowing, the seedling bed temperature is controlled at 28Mel 35 ℃ during the day, 20 ℃ at night, and the seedlings can emerge in 5 days. After finishing the seedlings, the bed temperature is maintained at 25Mel 30 ℃ during the day, and 15 ℃ at night. When the seedlings grow 3 true leaves (double seedlings), the nutrient area is required to reach 7-8cm square, and the temperature is gradually lowered 15 days before planting, water control, seedling refining.

3. When the ground temperature of 10cm is more than 15 ℃, it can be planted. Row spacing 50-60Cm, acupoint spacing 25-30Cm, double seedlings per acupoint.

4. The temperature in the early stage of field management is on the low side, and the amount of water during planting should not be too large. 4 the seedlings should be watered slowly once after 5 days, and the seedlings should be ploughed in time after combining soil moisture, so as to increase the soil temperature and promote seedling emergence. When entering the result period, the ground was generally watered every 10 days, keeping the ground moist, combined with watering, topdressing 3 murals for 4 times, 667m2 applying urea 30kg, or human feces and urine 500kg. Pay attention to pest control and disease prevention. When the fruit is fully grown and enters the green ripening period, it can be harvested and listed on the market.