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

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Presentation on theme: "Production and Management Technology of Chili Pepper Prepared by Md J Meagy & Usha Rani Palaniswamy."— Presentation transcript:

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 Culinary uses Decoration Medicinal: Arthritis pain, diabetic neuropathy, & headaches High amounts of vit C, carotene (provit A), vit B, & vit B 6 Very high in K and high in Mg and Fe Source: USDA Nutrient database Chili pepper: Usages & Health

4 1.Mild - e.g. Hole Mole hybrid 2.Warm - eg. Busillis 3.Medium - eg. Gold spike 4.Hot - eg. Cayenne purple 5.Very Hot - eg. Assam Chili pepper: Varieties

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 16 o C Fertilization – Usually 100 lb urea, 40 lb P 2 O 5, and 60 lb K 2 O per acre Irrigation – Furrow or drip irrigation recommended

6 Chili pepper: Production Temperature: Soil temperature for germination: 28°C Growth & Development: 16 o C, preferred 21 o C 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" bet n 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 Packaging- Loose packed in 10 lbs boxes Storage temp & RH – 45 to 55 o F (7 to 13 o C) & RH of 90 to 95%. Drying– Solar dryers; in oven for 8 hours at 60°C Lettuce: Post harvest

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


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