Green pepper planting techniques and common pest control techniques
Green pepper planting technology and common pest control techniques, pepper has long been an indispensable thing in our daily life. People are also suffering from the abuse of peppers and want to enjoy the delicious taste of peppers. Many foods leave the peppers. After that, it will become less delicious. Although the green pepper has a spicy taste, it is not so strong, so the green pepper has become the choice of many people. The following small series will introduce the cultivation technology of green pepper. The green pepper is evolved from the peppers of the tropical regions of Central and South America in North America. After long-term cultivation, domestication and artificial selection, the fruit grows in volume, the flesh becomes thicker, the spicy taste disappears, and the carpel and ovary cavity number increase. . Introduced more than 100 years ago, China is widely cultivated throughout the country. Green pepper is rich in vitamin C and is suitable for people with high blood pressure and high blood fat. Green pepper cultivation technology 1. Seedling: The buds are well-developed, and the roots of the leaves are developed, physiologically active, and strong resistance to strong seedlings are the basis for the high yield and stable yield of green peppers. Miaoling, it takes 75-85 days for the seedlings of Dalei, and 65-75 days for the seedlings of Xiaolei. Take measures to develop the roots of the seedlings. First, prepare a well-ventilated bed soil. Secondly, the number of seedlings should not be too much, and care should be taken to protect the root system and avoid excessive damage. When planting double seedlings, they should be paired with large and small ones to avoid big bullying. Gradually exercise the seedlings 7-10 days before planting, and exercise the seedlings to cool down, properly control the water, and avoid the roots of the drought seedlings. 2, the implementation of the base fertilizer: should choose fertile, the terrain is more dry, can discharge the loam or sandy loam. Apply a large amount of high-quality, decomposed and long-acting organic fertilizer as base fertilizer. It is required to supply 50-75 kilograms of pure nitrogen per mu (667 square meters) during the whole growth period, and the ratio of nitrogen, phosphorus and potassium is 1:0.5:1. 3. Colonization: The colonization period must be completed at the end of the night frost, and the daily average temperature is stable at around 17 °C. The root distribution of pepper is shallow, and it is best to plant the shallow ditch. When planting, the soil is shallow and the soil is gradually ploughed into ridges. 4, field management: the characteristics of green peppers have a warm, hi-fer, hi water side; there are also no resistance to high temperatures, high fat and most watery side. Detailed field management should be combined with climatic conditions. After the planting, it is necessary to promote the root cause, and to promote the attacking fruit during the fruiting period, and to increase the income in the later period. 5, after planting, the ground temperature is low, the roots of the seedlings are small and weak, should be promoted small control, that is, light watering, early topdressing, diligent ploughing, small seedlings, to increase temperature and protect the hair, promote hair roots. It is necessary to properly pour water to prevent drought and promote root sputum. When the fruit reaches 2-3 cm in size, it is combined with watering to apply fertilizer. The topdressing is mainly based on nitrogen fertilizer, and combined with some phosphorus and potassium fertilizers to make the plant robust and prevent falling flowers. The lateral branches of the main stem below the first flower should be removed in time. 6. Harvesting: Generally, the fruit is fully grown, the fruit is solid and the color is deepened, and the quality is best when it is shiny. Early fruit should be harvested in advance to avoid embarrassment. Green pepper disease introduction The main diseases of green pepper are: seedling disease (sickness disease, blight), viral disease, anthracnose and scab (bacterial perforation); insect pests mainly include aphids, cotton bollworms, and tobacco budworms. 1. Prevention and control of mites. 1 Use drug control at the beginning of the seedling stage, especially in the first half of June after planting. 2 agent selection: 40% omethoate EC 1000 times liquid spray; 50% malathion 1000-1800 times liquid spray, spray evenly every 7-10 days to improve the control effect. 2. Prevention and control of cotton bollworm and tobacco budworm. In early June and early July, the 1-2 generation larvae occur, and 80% of the trichlorfon original powder can be diluted with water to prevent 1000 times of spray control. 3. Prevention and treatment of viral diseases. After planting, before the bud, the mites are sprayed 5%-15% zinc sulfate once every 7-10 days. 4. Prevention and treatment of bacterial spot disease and anthrax. 175% chlorothalonil WP 600 times liquid spray; 250% anthrax Fumex wettable powder 300-400 times liquid spray; 3 agricultural streptomycin or neomycin oxytocin 200ppm spray. Generally, even spray 2-3 times, you can get better results. [Remarks] Selection method of green pepper Green bell pepper is also known as green bell pepper, pepper, sweet pepper and so on. Its vitamin C content is 7 to 15 times that of tomato, which is the first in vegetables. Its unique taste stimulates the secretion of saliva; the capsaicin contained can increase appetite, help digestion, and prevent constipation. Therefore, green peppers become a common dish on the table. But how to choose green pepper? Here are three tips. 1. The top handle is bright green to be mature. The ripe green bell peppers are fresh, thick, bright and fleshy; the top handle, which is the part of the calyx, is fresh green. The immature green pepper is soft, the meat is thin, and the handle is light green. 2. Being flexible is fresh. Fresh green peppers will be deformed under light pressure, but they can be bounced back quickly after lifting their fingers. Unfresh green peppers are often shrinking or weak, and the color is dull. In addition, green peppers with damaged meat should not be selected, otherwise they will rot easily when stored. 3, four ribs of thick meat. The rib is developed from the bulge at the bottom of the green pepper. The bulge is determined by the "heart chamber" during the development of green pepper. The growth environment is good, and four "heart chambers" are easily formed when the nutrition is sufficient. That is to say, the green pepper with four ribs is thicker and richer than the green pepper with three or two ribs. Green pepper is rich in vitamin C. When cooking dishes, you should pay attention to master the heat. You should take the method of quick-fire and stir-fry. The heating time should not be too long to avoid excessive loss of vitamin C. 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