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Module XII: Sweet Pepper

After completing one lesson in this Module, you have learned to: Recognize the uses and importance of sweet pepper as value added cultivation of pepper. Understand good agricultural practices to grow sweet pepper. Module XII: Sweet Pepper. Lesson 1: Sweet Pepper. C. chinense.

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Module XII: Sweet Pepper

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  1. After completing one lesson in this Module, you have learned to: • Recognize the uses and importance of sweet pepper as value added cultivation of pepper. • Understand good agricultural practices to grow sweet pepper. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  2. C. chinense Module XII: Sweet Pepper Sweet pepper is a type of pepper. Sweet pepper provides vegetables but also the pepper can be used for pickle, spice, jelly, jam, and sauces. Sweet pepper have also been widely used for making salad and culinary purposes. Lesson 1: Sweet Pepper Sweet Pepper-Ox Horn

  3. Sweet pepper is medium thick flesh; matures from pale green to yellow/orange to red; pendant pods; green leaves; 24 to 45 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; smoky flavor of Datil without the heat ,yield 100kg/year or more. Sweet peppers can be eaten raw, cooked, or pickled. Not all sweet pepper varieties are mild flavored; some can be spicy and hot The pepper varied uses makes it highly attractive for many developed and developing countries. Module XII: Sweet Pepper C. annuum Lesson 1: Sweet Pepper

  4. Climate and soil requirements Sweet pepper grows best at 21–24°C. Growth and yields suffer when temperatures exceed 27°C or drop below 18°C for extended periods. Sweet pepper can tolerate daytime temperatures over 30°C, as long as night temperatures are within 21-24°C. Peppers prefer a well-drained soil because they are very sensitive to water logging. Soil pH should be between 5.5 to 6.8.  Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  5. Climate and soil requirements Irrigation and water management is critical with sweet pepper. Sweet pepper will not tolerate drought. The need for water is especially high while the plants are flowering and setting fruit. Flooded fields should be drained within 48 hours. Otherwise, the pepper plants will soon die, as shown in this photo above. Furrow or drip irrigation are recommended. Sprinkler irrigation should be avoided as wet leaves and fruits promote disease development. If overhead irrigation must be used, avoid late evening irrigation. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  6. Sweet peppers come in many different colors, including green, red, yellow, purple, white and chocolate. Shapes range from spherical to bell to elongated types. Most sweet pepper varieties are adapted to the cool, dry season when the environment for production is favorable. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  7. Sweet pepper varieties Banana sweet pepper pk/20 • 85 days. Capsicum annuum. Plant produces high yields of 6" long by 2" wide banana shaped sweet peppers. • Peppers turn from light green, to yellow, to orange, to red when mature. • They can be used at any stage of maturity. The thick flesh and gets sweeter as they ripen. • This plant is loaded with peppers! One of the most popular sweet peppers in the USA. pk/20 Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  8. Sweet pepper varieties Banana sweet pepper pk/10 • 65 days. Capsicum annuum. (F1) Plant produces heavy yields of 8" long by 2" wide light yellow banana shaped sweet peppers. • Peppers will turn bright red when mature. Very sweet. • This is a high quality, heavy yielding variety. Excellent for frying or pickling. A variety from the USA. pk/10 Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  9. Sweet pepper varieties Little Dickens sweet peppers • 85 days. Capsicum annuum. Plant produces good yields of large 2 ¼" long by 1 ¼" wide sweet peppers. • Peppers have thick wall and turn from green to orange when mature. • Beautiful ornamental pepper plant. Suitable for home garden and market. pk/10 Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  10. Sweet pepper varieties Capsicum Annuum USDA 339001 Sweet Pepper • 85 days. Capsicum annuum. • Plant produces good yields of 6" long by 1" wide sweet peppers. • Peppers turn from green to red when mature. Plant has green stems, green leaves, and white flowers. • United States Department of Agriculture, PI 339058. A variety from Turkey. pk/20 Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  11. Sweet pepper varieties Oranje paprika • 70 days. Capsicum annuum. Plant produces good yields of large 2 ¼" long by 1 ¼" wide sweet peppers. • This is a premium-quality ivory bell pepper with 3 to 4 lobes and blocky shape. • It retains its creamy white color for an extended period before turning • Peppers have thick wall and turn from green to orange when mature. • Beautiful ornamental pepper plant. Suitable for home garden and market. pk/10 Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  12. Sweet pepper varieties BLUSHING BEAUTY HYBRID • Sweet; Bell Type; 3.5 to 4 inches long by 3.5 to 4 inches wide; thick flesh; matures from pale yellow to apricot-orange to red; pendant pods; green leaves; • 18 to 24 inches tall; Early Season; sweet, crispy flesh; C.annuum Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  13. Sweet pepper varieties CALWONDER GOLDEN • Sweet; • Bell Type; 4 to 5 inches long by 3 to 4 inches wide; thick flesh; matures from green to golden yellow; • pendant pods; green leaves; 18 to 24 inches tall; Mid Season; C.annuum. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  14. Sweet pepper varieties ACONCAGUA • Sweet; • Cubanelle/Italian Frying Type; 7 to 10 inches long by 2 to 2.5 inches wide; medium thick flesh; matures from pale green to red; pendant pods; • light green leaves; 24 to 30 inches tall; Mid Season; Uses: Large Stuffing, Roasting, Fried/Stir-Fried; C.annuum Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  15. Optimal soil temperature for germination is 28°C. The soil should be watered to keep it moist but not waterlogged. Seed rate: 4.7 Ib of seeds are needed per acre to take care of any seed problem and to establish 180,00 plants per acre. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  16. Sowing: Seedling tray method. Fill the holes with a sterilized medium that drains well, such as peat moss, commercial potting soil, or a mixture of sand, compost, and burnt rice hulls. We recommend a mixture of 67% peat moss and 33% coarse vermiculite. Sow 1-2 seeds per hole Seedbed method. Choose a well-drained area not recently cropped with a Solanaceous crop. Burning a 3-4 cm layer of rice straw on the seedbed before sowing and forming a raised seedbed of 15 cm or higher to improve drainage might reduce soilborne disease problems. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  17. Fertilizer application Pepper plants should be fertilized with a combination of organic (animal manure) and/or chemical fertilizers to produce high yields. Conducting a soil test is strongly recommended. In the tropics, common fertilizer application rates are 140-200 kg N per hectare, 60-140 kg P2O5 per hectare, and 140-180 kg K2O per hectare. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  18. Fertilizer application Apply 40% of the inorganic N fertilizer before transplanting. The remaining 60% should be applied in 3 equal amounts at 2, 4, and 6 weeks after transplanting. Apply 50% of the P2O5 and K20 before planting. The rest is applied 4 weeks after transplanting.  Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  19. Crop Protection Bacterial spot is a problem, especially during the rainy season. Small spots develop on leaves. Later, the leaves can turn yellow and drop. Corky lesions develop on fruits. This disease is controlled by using pathogen-free seed, rotating crops, and spraying with copper fungicide mixes. Resistant varieties are becoming available. Module XII: Sweet Pepper Lesson 1: Sweet Pepper Bacterial spot (Xanthomonascampestris) leaf spots, fruit warts

  20. Crop Protection Bacterial soft rot is a serious disease on fruit. Infected fruits will collapse and hang like water-filled bags. Management strategies include rotating crops, using raised beds to enhance drainage, mulching to reduce soil water splash, and harvesting fruits carefully to avoid wounding. Module XII: Sweet Pepper Lesson 1: Sweet Pepper Bacterial soft rot (Erwiniacarotovora) collapsed fruit 

  21. Crop Protection Many viruses attack peppers. Some of the most common are Tobacco Mosaic, Cucumber Mosaic, Chili Veinal Mottle, and Pepper Mild Mottle. Symptoms can be mosaic or mottling patterns on leaves, distortion of foliage and fruit, and stunting of plants. Many viruses can be prevented through the use of resistant varieties. Another strategy is to reduce their insect vectors. This is done by removing weed hosts, spraying with insecticides, and using mesh netting as barriers. Module XII: Sweet Pepper Lesson 1: Sweet Pepper Virus (Several types) mottling, distortion

  22. Module XII: Sweet Pepper Cercospora Leaf Spot causes "frog-eyes" to appear on foliage. This fungus is found during rainy weather and when plants are spaced close together. Fungicides can be used to control this disease. Lesson 1: Sweet Pepper Cercospora(Cercospora capsici) leaf spotting

  23. Crop Protection Tomato fruitworm bores inside fruits. Chemical insecticides, Bacillus thuringiensis, and parasitic wasps are used to control this pest. Cotton aphids feed on the sap of leaves, causing the foliage to curl. Aphids also create a sugary substance that leads to black sooty mold growth on foliage. Aphids are controlled by the use of chemical insecticides, reflective mulches, and crop rotation. Module XII: Sweet Pepper Tomato fruitworm(Helicoverpa armigera)boring into fruit Cotton aphid(Aphis gossypii)sooty mold Lesson 1: Sweet Pepper

  24. Crop protection Thripsalso remove sap from foliage, causing midveins to dry and leaves to cup upwards. Thrips are managed by eliminating host weeds, rotating crops, and spraying insecticides. Broad mites can be serious pests during hot weather. The tiny pests feed on the underside of leaves causing the foliage to become dry and brittle. Fruits may be scarred. Mites are managed by sowing tolerant varieties, eliminating host weeds, rotating crops, and spraying miticides. Module XII: Sweet Pepper Lesson 1: Sweet Pepper Broad mite(Polyphagotarsonemuslatus)dried leaves Thrips(Several species)scarred fruits

  25. Harvesting Sweet pepper fruits should be harvested when they reach full size and firmness. They are usually harvested before they begin changing color (reddening or yellowing), unless they are intended for that purpose. Stems of pepper plants are very fragile so use a knife when harvesting. Be careful not to damage the plants. Most sweet pepper plants produce for 6-8 weeks until they lose vigor. Handle fruit carefully and pack uniformly. Keep the fruit cool. If possible, store the fruit in a well-ventilated location at cool (10ºC) temperatures and relative humidity of 90-95%. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

  26. With this, Module 12 on Sweet pepper, and also this course on chili pepper Production Practices concludes. If you would like to check your understanding about harvesting sorghum, please click on the “Exercise” button given above. To review the course: Click “Modules” button and select the Module To end the course: Click on “End” button given above. Module XII: Sweet Pepper Lesson 1: Sweet Pepper

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