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Production and Management Technology of Chili Pepper

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1 Production and Management Technology of Chili Pepper
Prepared by Md J Meagy & Usha Rani Palaniswamy

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

3 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

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

9 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

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 Usha Rani Palaniswamy Lyle E Craker Md J Meagy

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