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 complete set of annual high-yield and high-efficiency techniques for large greenhouse pepper cultivation was successfully developed. The planting cycle began with seedling transplanting in early December, followed by field planting in March of the next year. Harvesting started in April and continued until December, resulting in an impressive yield of 12,920 kg per acre.
For variety selection, disease-resistant and high-quality varieties such as Spicy Three Ribs, Liaojiao No. 3, and Liaojiao No. 4 were chosen. Before sowing, seeds were first soaked in water, then de-podded and treated in a 1% potassium permanganate solution for 10 to 15 minutes. After washing, they were immersed in 55–60°C water for 10 minutes while continuously stirring. Once the temperature dropped to 30°C, stirring stopped, and the seeds were left to soak for another 4–6 hours. They were then germinated at 28–30°C for 4–5 days. When 50% to 60% of the seeds had sprouted, they were sown with fine sand in seedling trays, using 25–33 grams of seeds per square meter. A mixture of 50% carbendazim and fine sand (in a 1:30 ratio) was spread on the surface of the seedbed, 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 separate seedling 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 a ridge width of 60 cm, spacing of 60 cm, and height of 15–20 cm. Planting took place 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 began 5–6 days after planting, with initial watering to promote seedling growth. Once the "door pepper" set, regular watering was carried out every 7–10 days. During the fruiting period, irrigation was done every 3 days to keep the soil cool. Fertilization included applying 10–15 kg of urea per acre after the "door pepper" set, and again every 20 days during the fruiting stage. Urea was combined with pesticide spraying for disease control, and 0.2% potassium dihydrogen phosphate solution was also sprayed to enhance plant health.
After flowering and fruit protection, 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 used on the "door pepper." During summer, the plastic film was not removed, and dust on the film was not wiped off to provide shade, cooling, and moisture retention.
In mid-August, the four main branches of each plant were pruned twice, leaving two main branches with 2–3 sections and cutting off the upper parts. 2,000–3,000 kg of fermented organic fertilizer was applied per mu, followed by a thorough watering. From August onward, five strong new branches were selected to form a high-yield structure.
Overwintering began in mid-October, when the plastic film was removed and cleaned. As temperatures dropped, additional coverings such as straw mats and cold-resistant films were added. Timely pollination was ensured to maintain yield quality.
Pest and disease control focused on viral diseases, anthracnose, and sunburn, as well as pests like aphids, tobacco budworms, and cotton bollworms. Regular monitoring and timely intervention were essential for maintaining healthy crops.