IPepper Ripener–Ilikhawulezisa njani ixesha lokukhula kwePepper .

–Malunga neentsuku ezili-10-15 phambi kokuvuna ,usebenzisa i-Ethephon 40%SL,ukuxuba i-375-500ml ne-450L yamanzi ngehektare nganye,ukutshiza.

–Phambi kokuvuna, sebenzisa iPotassium Phosphate+Brassinolide SL, ukutshiza iyonke ka-2-3 kangangeentsuku ezisi-7-10.

Isizathu sokuba iPepper ijike ibebomvu kade:

1. Ixesha lokukhula kweentlobo ezahlukeneyo zepepper lihlukile, ngoko isantya sombala sihluke .

2. I-Pepper ikhetha i-PKfertilizer ngexesha lokukhula, ayisithandi isichumisi se-nitrogen ephezulu, ngakumbi emva kwexesha.

ixesha lokukhula, nikela ingqalelo ekulawuleni ukufakwa kwesichumisi se-nitrogen, kwaye kwangaxeshanye, ihambelana ngokufanelekileyo

izinto ezinobungakanani obuphakathi ukunqanda into "yokubuyela eluhlaza" kwipepile.

3. Uluhlu lobushushu bokukhula kwepepper yi-15-30 ° C, ubushushu obufanelekileyo bokukhula bungama-23-28 ° C emini,

kwaye ngo-18-23 ° C ngokuhlwa.Xa iqondo lobushushu lingaphantsi kwe-15 ° C, izinga lokukhula kwesityalo liyacotha, i-pollination

kunzima, kwaye iintyatyambo kulula ukuwa kunye neziqhamo.Xa iqondo lobushushu lingaphezulu kwama-35 ° C, iintyatyambo aziphuhli.

Ukongeza, xa iqondo lobushushu lingaphantsi kwama-20 ° C okanye lingaphezulu kwama-35 ° C ixesha elide, liya kuchaphazela ukubunjwa kwesiqhelo.

i-pepper echin kunye ne-ethylene yendalo, eya kuchaphazela umbala wepepile.

4. Xa i-pepper ijika ibe bomvu, ukungabikho kokukhanya kubangela ukuba i-chili icothe.Ngoko ke, xa sityala, kufuneka sinikele ingqalelo

ekulawuleni ukuxinana kokutyala.Kwixesha elizayo, nikela ingqalelo ekuphuculeni umoya kunye nokuhanjiswa kokukhanya phakathi kwezityalo,

kwaye ukhawulezise umbala wepepile.