Production and Management Technology of Chili Pepper

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Presentation transcript:

Production and Management Technology 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

Chili pepper: Usages & Health Culinary uses Decoration Medicinal: Arthritis pain, diabetic neuropathy, & headaches High amounts of vit C, carotene (provit A), vit B, & vit B6 Very high in K and high in Mg and Fe Source: USDA Nutrient database

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

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

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

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

Chili pepper: Insect pests Aphids (Nasonovia ribisnigri) Army worms (Spodoptera exigua) Management : Crop rotation, parasitic wasp & spraying insecticides or miticides Thrips (Caliothrips fasciatus) Broad mites (Polyhagotarsonemus latus)

Chili pepper: Diseases Bacterial leaf spot (Xanthomonas campestris pv vesicatoria) TSWV (TSW virus) Anthracnose (Collectotrichum spp.) Cercospora Leaf Spot (Cercospora capsici) Management: -Use resistant varieties, fungicides, crop rotation & well drained soil

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)

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

Acknowledgement Prof. Allen V Barker Usha Rani Palaniswamy Lyle E Craker Md J Meagy