Greenhouse hot pepper autumn postponing overwintering in field fresh retaining cultivation method

Abstract

The invention provides a greenhouse hot pepper autumn postponing overwintering in field fresh retaining cultivation method. By adopting steps of cultivation condition selecting, seedling cultivating method, field planting, cultivation and management, preventing plant diseases and insect pests, harvesting and the like, a supply period of normal open ground autumn red hot pepper is postponed from original middle to late October to December until April of the following year, and hot peppers are successively in market. A greenhouse hot pepper cultivating technology is efficient, anti-season and characteristic, and further has the advantages of being simple to implement, strong in operability, wide in adaptability, and capable of meeting requirements for the hot peppers in a slack season of long winter and early autumn. Not only red hot pepper featured products achieve slack season peak shifting in mark, but also advantages of in field fresh retaining and opportunity and time selecting marketing are possessed, and thus economic benefit is very outstanding and stable. Besides, integrated application of green prevention and control measure on diseases, insect pests and weeds is paid attention to various stages of seed selection, seedling culturing and cultivation, use of agricultural chemical is prevented and reduced to the largest extent, and product quality and safety are guaranteed reliably.

Description

technical field

[0001] The invention relates to a fresh-keeping cultivation method for overwintering hot peppers in greenhouses, which belongs to the technical field of agricultural production. technical background

[0002] Pepper is an important vegetable and condiment. It has high nutritional value and contains a variety of vitamins and trace elements, such as vitamin C, B, carotene, calcium, iron, phosphorus, etc. Studies have shown that every kilogram of pepper contains vitamin C It is 1050 mg, which is 21 times that of eggplant, 5 times that of tomato, 4 times that of Chinese cabbage, and 3 times that of white radish. Capsicum has the functions of warming the middle, expelling cold, appetizing and eliminating food. Modern medical research shows that eating chili often can enhance appetite and promote digestion and absorption, because the most important powdered capsaicin in chili can stimulate gastrointestinal motility, promote the secretion of digestive juice, inhibit...