Encyclopedia of Green Peppers (Green Pepper Encyclopedia)

Green pepper belongs to the plant kingdom, Dicotyledonous, Chrysanthemum Subclass, Solanaceae. And red pepper are collectively referred

Encyclopedia of Green Peppers (Green Pepper Encyclopedia)

Green pepper belongs to the plant kingdom, Dicotyledonous, Chrysanthemum Subclass, Solanaceae. And red pepper are collectively referred to as peppers. Fruit is a berry. There are many aliases, such as big pepper, lantern pepper and persimmon pepper. Because it can bear sweet berries, it is also called sweet pepper and vegetable pepper. Annual or perennial herbs, characterized by large fruits and mild or not spicy taste, are used as vegetables instead of seasonings.

Directory 1, morphological characteristics

2. Planting techniques

3. shopping tips

4. Nutritional value

Morphological characteristics Green pepper evolved from pepper native to tropical areas of North America, Central and South America. Green pepper is rich in nutrition, light in spicy taste and even not spicy at all. They are used as vegetables rather than condiments. Because it is lush and beautiful, there are many varieties, including yellow, green and red.

Planting technology 1. Seedling raising: Strong seedlings with well-developed leaf roots, active physiology and strong stress resistance are the basis for high and stable yield of green pepper. Seedling age, now the radar seedlings need 75? 85 days, and it takes 65 days to cultivate seedlings in Xiao Lei? 75 days. When raising seedlings, first of all, it is necessary to ensure that the seedlings are neat and consistent after sowing. When soaking seeds, water selection should be carried out to remove incomplete seeds. Soaking seeds in warm water 7? 8 hours, after soaking, control the water and set it to 25? Accelerating germination at 30℃. After sowing, cover the soil evenly 1 cm, and the soil temperature shall not be lower than 17? 18℃.

Take measures to develop the root system of seedlings. First, prepare a well-ventilated and fertile bed soil. Secondly, the number of seedling division should not be too much, and attention should be paid to protecting the root system to avoid excessive root damage. The final seedling division should ensure a large nutritional area. When dividing seedlings, two plants should be paired separately to avoid bullying. Priority should be given to popularization in management, and higher temperature and humidity should be given, which is the so-called hot seedling raising until 7? 10 day gradually hardening seedlings, hardening seedlings mainly by cooling, appropriate water control, to avoid root injury caused by drought squatting.

2. Soil preparation and base fertilizer application: High-lying and dry fertile loam or sandy loam can be used for irrigation. Apply a large number of high-quality, decomposed slow-release organic fertilizers as base fertilizers. It is required to supply 50% pure nitrogen per mu (667 square meters) during the whole growth period. 75 kg, and the ratio of nitrogen, phosphorus and potassium is 1: 0.5: 1.

3. Planting: The planting period must start when the late frost ends and the daily average temperature is stable at around 17℃. Pepper root system distribution is shallow, so it is best to plant it in shallow ditch, cover it with soil when planting, and then gradually cultivate it into ridges.

The planting density of green peppers varies with varieties and growing periods. The general production density is 3000 per mu? 4000 holes (double plants) with a row spacing of 50? 60 cm, spacing 25? 33 centimeters.

4. Field management: Green peppers are characterized by their love of temperature, fat and water; On the other hand, it is not resistant to high temperature and high fertilizer, and it is the most taboo to waterlogging. Careful field management should be carried out in combination with climatic conditions. After planting, it is necessary to promote roots and seedlings, promote seedlings and attack fruits in the full fruit period, and protect seedlings and increase income in the later period. After planting, the ground temperature is low, and the roots of seedlings are few and weak. Therefore, it is necessary to advocate small control, that is, light watering, early topdressing, diligent cultivation and squatting, in order to achieve the purpose of increasing temperature, conserving soil moisture and promoting rooting. After survival, seedling water should be irrigated slowly, but flooding should be avoided. If the base fertilizer is insufficient, it can be combined with watering to apply seedling fertilizer. Appropriate irrigation is also needed to prevent drought and promote roots and seedlings, and the fruit will reach 2? When it grows to 3 cm, it should be watered and topdressing with chemical fertilizer. Topdressing is mainly based on nitrogen fertilizer, and some phosphorus and potassium fertilizers should be applied to make the plants strong and prevent flowering. The side branches of the main stem below the first flower should be removed in time.

From the beginning of harvest to the full fruit stage, the door pepper and the four-sided bucket are expanding rapidly, 4? Six-layer fruits also blossom and set fruit one after another, and the high temperature season comes in midsummer, and pests and diseases occur one after another, which is the key period to determine the yield. If the growth foundation is not good in the early stage, the management is not good during this period, and the plant growth is stagnant, the symptoms of virus disease will soon appear. In order to prevent premature aging, we should harvest peppers in advance, water them in time, keep the soil moist often, protect seedlings and attack fruits, and strive to close the ridge before the arrival of high temperature season and enter the full fruit period. Before closing the ridge, soil should be cultivated to protect the roots, prevent lodging and fertilize.

After the green pepper enters the full fruit period, it is the high temperature season. High temperature and drought induce the occurrence and spread of virus diseases, and high temperature and rainy weather often lead to the epidemic of virus diseases, which are called waterlogging and solitary ding. During the disease, flowers and fruits fall off seriously, sometimes a lot of leaves fall off, which seriously reduces production. In case of high temperature and drought, water frequently in the morning and evening to inhibit the occurrence and development of viral diseases. After the high temperature rainy season, the temperature gradually turned cold and the plants resumed normal growth. Therefore, we should water in time and apply quick-acting fertilizer to promote the second flowering and fruit-setting peak and improve the later yield.

5. Harvest: Generally, when the fruit is fully mature, the solid color of the fruit deepens, and the harvest quality is the best when it is shiny. Early fruits should be harvested in advance to avoid redundant seedlings.

Shopping tips green persimmon pepper is also known as green persimmon pepper, vegetable pepper and sweet pepper. Its vitamin C content is 7~ 15 times that of tomato, ranking first among vegetables. Its unique taste can stimulate saliva secretion; Capsaicin can stimulate appetite, help digestion and prevent constipation. So green pepper has become a common dish on the table. But how to choose green peppers? Here are three suggestions for you.

1, the top stalk is bright green. Mature green peppers are tender, plump and bright in appearance and thick in meat; The stem at the top, that is, the calyx part, is bright green. Immature green peppers are soft, with thin flesh and light green stalks.

2, the elasticity is fresh. Although fresh green peppers will deform under light pressure, they can bounce back quickly after lifting their fingers. Stale green peppers usually wither or weaken, and their colors are dim. In addition, don't choose green peppers with broken meat, otherwise they will rot easily when stored.

3. The meat on the four sides is thick. Ribs are developed from the protrusions at the bottom of green peppers. Protrusion is determined by ventricles during the development of green pepper. Green pepper has a good growth environment and is easy to form four ventricles when it is nutritious. In other words, four-sided green peppers are thicker and more nutritious than three-sided or two-sided green peppers.

Green pepper is rich in vitamin C. Pay attention to the heat when cooking, and it is advisable to take the method of quick frying with big fire, and the heating time should not be too long to avoid excessive loss of vitamin C.

Nutritional value 1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.

2. Anti-cancer: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.

4. Reduce fat and lose weight: capsaicin contained in pepper can promote fat metabolism and prevent fat from accumulating in the body, which is beneficial to reducing fat, losing weight and preventing diseases.