The function and method of pruning and branching of Pepper

With the continuous increase of the planting area of pepper, there are more and more problems in the growing period of pepper, and growers often solve some problems through pruning and branching, so as to increase yield and increase income. So what is the effect of pruning and branching chili peppers? Let's take a look at it.

First, the function of pruning and forking

The fruiting ability of the upper and lower parts of pepper is different, generally, the first and second branching ability is strong, and then the branching ability will gradually decrease with the increase of the number of branches. Therefore, the excess branches can be removed, the nutrition can be concentrated on the fruiting branches, the nutritional needs of fruiting branches can be met, and the fruiting rate of the whole plant can be significantly improved. If these weak branches are not removed in time, a lot of nutrients will be consumed, which is not conducive to improving production efficiency. After removing the useless branches, it can also increase the plant permeability, which is very necessary for fruit coloring and increasing luster. When the light is sufficient, the fruit is bright and shiny, the commodity price is high, on the contrary, the fruit coloring is light, the color is dark, and the commodity character is poor.

2. The method of pruning and branching

1. Pruning and branching of the three main branches

This method is suitable for large fruit type varieties, which can reduce plant type and increase planting density after pruning, which is beneficial to fruit growth and development and fruit coloring. The method is to leave three first-order branches with good orientation and sturdy branches during fruit setting, and the rest of the same branches can be cut off from the base, and two branches with good angles and orientation can be left on each main branch, and the rest of the same branches can be erased from the base.

2. The method of pruning and branching of four main branches

This method is suitable for horn pepper and most sweet pepper varieties, which can prolong plant growth period, strong root system and high early yield, but it also has some disadvantages, that is, permeability will be affected to a certain extent. It is somewhat similar to the whole branch of the three main branches. when setting fruit, four branches with strong growth and good orientation are selected as the main branches, and the rest of the same branches are cut off from the base, and then 1-2 branches are left in each main branch, and the rest of the same branches are thinned.

3. The method of pruning and branching of multiple main branches

This method is suitable for cattle horn pepper and sheep horn pepper varieties, which can produce more fruit, developed root system, good plant growth and high yield, but it will also cause poor permeability and low early yield. In fruit setting, 5-6 branches with different positions were selected, but the sturdy and well-oriented branches were used as the main branches, the other branches of the same class were cut off, and 1-2 branches were left as fruit branches, and the other branches were thinned as soon as possible.

4. Irregular pruning and beating

This method is suitable for sheep horn pepper varieties and open field, precocious pepper cultivation, when the side branches on the plant grow to 15-18 cm, cut off the side branches below the door pepper. After the results, some branches which were too dense, poor light and weak growth were thinned according to plant growth, field permeability, fruiting and so on.

The above is the introduction of the function and method of pruning and branching of chili. I hope it can help you. If you want to know more about it, please pay attention to us.