Chili Cultivation Techniques and Precautions
Release Date:
2019-02-15
Key points of greenhouse pepper cultivation: 1. Seedling Raising: Flower bud differentiation in the lower and middle parts of the pepper plant is completed during the seedling stage; therefore, cultivating robust seedlings is crucial for ensuring high-quality flower bud formation and promoting early flowering and fruiting. Under suitable temperature conditions, seedlings are typically ready for transplanting around 35 days old—when flower buds have formed but have not yet opened—usually with 9 to 13 true leaves. Seedlings that are too young may delay flowering and fruit set. 2. Land Preparation, Fertilization, and Transplanting: Peppers thrive on potassium and phosphate fertilizers. Phosphate fertilizer should be applied in a single application along with well‑decomposed organic matter, while potassium fertilizer should be applied generously. Excessive nitrogen application results in large, tender leaves and stems, leading to excessive vegetative growth, which negatively affects flowering, fruit set, and later development. Additionally, it can cause darker green fruit coloration and slower fruit enlargement. In winter‑heated greenhouses, planting is best carried out in September.
Key Technical Points for Greenhouse Pepper Cultivation
1. Seedling Raising
The flower buds in the lower part of the pepper plant are already fully differentiated during the seedling stage; therefore, cultivating robust seedlings is crucial for ensuring high-quality bud differentiation and promoting early flowering and fruiting. Under optimal growing conditions, seedlings typically reach about 35 days of age and are transplanted when they have formed flower buds but have not yet bloomed—usually at the stage of 9 to 13 true leaves. Seedlings that are too young may hinder flowering and fruit set.
2. Land preparation, fertilization, and transplanting
Chili peppers thrive on potassium and phosphate fertilizers. Phosphate fertilizer should be applied in a single, sufficient dose together with well‑decomposed organic manure, while potassium fertilizer should be applied generously. Excessive reliance on nitrogen fertilizer results in large leaves and tender, elongated stems, promoting excessive vegetative growth that is detrimental to flowering, fruit set, and later development; moreover, it causes the fruits to deepen in green color and slows their expansion.
Winter greenhouses should be transplanted around late September.
Before and after transplanting, disinfect the soil and planting holes to promptly prevent pepper root rot and stem-base rot (also known as blight or “rotting neck and roots”).
Precautions for Growing Pepper in Greenhouses
1. Chili peppers are neither drought‑tolerant nor flood‑tolerant. This variety has a vigorous root system and robust growth; before flowering and fruit set, avoid excessive flood irrigation or overly frequent watering, and manage plant vigor to prevent leggy growth and root rot.
2. Chili peppers typically thrive at temperatures between 15.5°C and 35°C; excessively high or low temperatures can impair normal flowering and fruiting. The optimal temperature range inside a greenhouse should be maintained at 18°C to 28°C.
3. Harvest the early‑season and mid‑season peppers promptly to ensure normal flowering and fruit set in the upper and middle canopy.
4. This variety exhibits strong, continuous fruit set in the upper canopy, produces large fruits, and delivers high yields; after fruit set, fertilization and irrigation should be intensified. Apply timely topdressings rich in nitrogen, potassium, calcium, and micronutrients to ensure sustained yield and superior fruit quality in the mid- to late growth stages. (During the peak fruiting period, use a fertilizer ratio of N:P:K = 18:5:22, supplemented with calcium, magnesium, zinc, iron, and other micronutrients, applying 30–50 kg per mu [effective area] per application.) Avoid leaving the plants bare during pepper harvest to prevent excessive vegetative growth at the top, which can inhibit fruit set.
5. Before and after harvesting peppers, apply a fungicide promptly to prevent pathogenic fungi from entering through wounds and causing stem rot.
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