Annual Cultivation Technique of Pepper in Greenhouse
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After three years of cultivation experiments conducted at the Vegetable Station in Penglai City, Shandong Province, a comprehensive set of annual high-yield and high-efficiency techniques for large greenhouse pepper cultivation was successfully developed. The planting cycle began with seedlings sown in early December and transplanted in March of the following year. Harvesting took place from April to December, yielding an impressive total of 12,920 kg per acre.
The process started with selecting disease-resistant and high-quality pepper varieties such as Spicy Three Ribs, Liaojiao No. 3, and Liaojiao No. 4. Before sowing, seeds were first soaked in water, then de-podded and immersed in a 1% potassium permanganate solution for 10–15 minutes. After washing, they were placed in water at 55–60°C for 10 minutes while stirring continuously. Once the temperature dropped to 30°C, the stirring stopped, and the seeds were left to soak for 4–6 hours. Afterward, they were germinated at 28–30°C for 4–5 days. When 50–60% of the seeds had germinated, they were mixed with fine sand and sown in seedling boxes, using 25–33 grams of seeds per square meter.
To prevent diseases, a mixture of 50% carbendazim and fine sand in a 1:30 ratio was spread on the seedbed surface, with a thickness of 0.5–1 cm. After sowing, the seedbed was covered with plastic film, which was removed once the seedlings emerged. When the seedlings had two leaves and one heart, they were transplanted into individual pots.
For field preparation, 5,000 kg of farmyard manure, 10–15 kg of diammonium phosphate, and 50 kg of superphosphate were applied as base fertilizer per acre. A raised bed system was used, with ridge widths of 60 cm, spacing of 60 cm, and heights of 15–20 cm. Planting was carried out in mid to late March, with a spacing of 30–35 cm between plants, resulting in 3,800–4,200 plants per mu, with two plants per hole.
Water and fertilizer management followed a strict schedule. Five to six days after transplanting, the seedlings were watered appropriately to promote growth. Once the "door pepper" (the first fruit) set, watering began every 7–10 days. During the fruiting period, irrigation was done every three days to keep the soil cool. Fertilization included applying 10–15 kg of urea per acre after the first fruit set, and another 10–15 kg every 20 days during the fruiting stage, combined with foliar sprays of 0.2% potassium dihydrogen phosphate for disease prevention.
After flowering and fruit set, all side shoots below the "door pepper" were removed, along with the lower old leaves. To improve fruit setting, a suitable concentration of 2,4-D could be applied to the first fruit. In summer, the plastic film was not removed, and the film was kept clean to provide shade, reduce heat, and maintain moisture.
In mid-August, the four main branches of each plant were pruned twice, leaving only two main branches with 2–3 sections and cutting off the upper parts. About 2,000–3,000 kg of fermented organic fertilizer were applied per mu, followed by a thorough watering. By late August, five strong new branches were selected to form a high-yield structure.
During the cold season, starting in mid-October, the plastic film was covered to protect the plants. The film was cleaned, and additional layers like straw mats and cold-resistant films were added as temperatures dropped. Timely pollination was also ensured to maximize yield.
Pest and disease control focused on viral diseases, anthracnose, and sunscald, as well as pests like aphids, tobacco budworms, and cotton bollworms. Regular monitoring and timely intervention were essential for maintaining healthy crops.