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Production and Management T echnology of Chili Pepper

Production and Management T echnology of Chili Pepper. Prepared by Md J Meagy & Usha Rani Palaniswamy. Chili pepper: Introduction . S/N - Capsicum annuum L. Family - Solanacae. Temperate annual plant Use as fruits and spicy vegetables. Culinary uses

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Production and Management T echnology of Chili Pepper

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  1. Production and Management Technology of Chili Pepper Prepared by Md J Meagy & UshaRaniPalaniswamy

  2. Chili pepper: Introduction S/N - Capsicum annuumL. Family - Solanacae Temperate annual plant Use as fruits and spicy vegetables

  3. Culinary uses • Decoration Medicinal: Arthritis pain, diabetic neuropathy, & headaches • High amounts of vit C, carotene (provitA), vit B, & vitB6 • Very high in K and high in Mg and Fe • Source: USDA Nutrient database Chili pepper: Usages & Health

  4. Chili pepper:Varieties • Mild - e.g. Hole Mole hybrid • Warm - eg. Busillis • Medium - eg. Gold spike • Hot - eg. Cayenne purple • Very Hot - eg. Assam

  5. Chili pepper: Production Soil - Loam or silt loam with good WHC Temperature - Day temperature between 20 to 30°C, night temperature about 10 to 16oC Fertilization – Usually 100 lb urea, 40 lb P2O5, and 60 lb K2O per acre Irrigation – Furrow or drip irrigation recommended

  6. Chili pepper: Production Temperature: Soil temperature for germination: 28°C Growth & Development: 16oC, preferred 21oC Soil pH: 5.5 to 6.8 No. of plants/acre: About 14,500 transplants

  7. Chili pepper: Production Depth of seedlings: 1 to 2˝ Spacing:12" apart within & 18" betn rows Seed rate: 0.5 to 2 lb/acre Days required to grow: 60 to 100 days

  8. Chili pepper: Insect pests Aphids (Nasonoviaribisnigri) Army worms (Spodopteraexigua) Management : Crop rotation, parasitic wasp & spraying insecticides or miticides Thrips (Caliothripsfasciatus) Broad mites (Polyhagotarsonemuslatus)

  9. Chili pepper: Diseases Bacterial leaf spot (Xanthomonascampestris pvvesicatoria) TSWV (TSW virus) Anthracnose (Collectotrichum spp.) Cercospora Leaf Spot (Cercosporacapsici) Management: -Use resistant varieties, fungicides, crop rotation & well drained soil

  10. Chili pepper: Harvest Hand harvest either green or red mature stage Use gloves and avoid touching eyes Firsts ready to harvest at 65 to 80 DAT Wash in chlorinated water of 75 to 100 PPM Cl Yields 300 to 3,000 boxes per acres (red ripen)

  11. Lettuce: Post harvest Packaging- Loose packed in 10 lbs boxes Storage temp & RH – 45 to 55 oF (7 to 13oC) & RH of 90 to 95%. Drying– Solar dryers; in oven for 8 hours at 60°C

  12. Acknowledgement Prof. Allen V Barker UshaRaniPalaniswamy Lyle E Craker Md J Meagy

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