The current price of chili is good, and the price of two kilos of pounds really makes farmers happy. Zhang Wei, a vegetable farmer in Dongxia Township, Qingzhou, planted a shed of pepper this year. Through his fine management, the chillies had not been sold for 2,000 yuan more than in previous years. Through the reporter’s understanding, besides the current stable price of pepper, it is inseparable from the fine management of Master Zhang’s production.

After talking with Master Zhang, the reporter felt that Master Zhang really had some valuable experience in management.

First, remove and combine, pick one pepper, and then wipe the entire stick once. Master Zhang said, “There are many scorpions in the process of growing peppers. Therefore, every time you pick a pepper, you must prune in order to prevent these twigs from consuming nutrients that are meaningless. If the result is not enough, the long branches will be removed, and the branches will only be removed from the branches that caused the closure of the internal hemorrhoids, and the peripheral branches will remain, and will be removed after the fruit is removed. In addition, under the first branch The axillary buds sprouted from the leaves of the leaves should be removed as soon as possible, and the diseased, old and yellow leaves in the lower part of the plants should be removed in time to ensure that the internal and external branches are properly densified."

Second, temperature management. Variable temperature management can improve the fruit setting rate of peppers. In the production, the fact that the peppers cannot stand is a real headache for the vegetable farmers. In general, the temperature required for the germination of pepper pollen is not high, generally about 28°C, while the pepper is mostly pollinated and pollinated at 8-10 in the morning. Therefore, the greenhouse temperature during the flowering period of pepper cannot be higher than 28°C to control it. 23-28°C is the best. At the time of 10-11, appropriate increase of greenhouse temperature to about 30°C can increase the photosynthetic rate of pepper and increase the accumulation of photosynthetic products, so as to ensure adequate nutrition of pepper.

Through the two points mentioned by Master Zhang above, it is not difficult to manage hot peppers at this stage. As long as we are at ease, we will use kung fu and the peppers will continue to produce high efficiency.

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