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

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: Usages & Health

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

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: HarvestHand 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)

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

Lettuce: Post harvest

Acknowledgement

Prof. Allen V Barker

Usha Rani Palaniswamy

Lyle E Craker

Md J Meagy