Functional value-added compound fertilizer and application thereof

Abstract

The invention discloses a functional value-added compound fertilizer. The functional value-added compound fertilizer is prepared from N, P and K in a mass ratio of 11: 7: 22, the invention also discloses an application of the functional value-added compound fertilizer in improving the pungency degree of the drooping pepper commercial fruits. According to the method, the functional value-added compound fertilizer is applied, the pungency degree of the sagging pepper commercial fruits can be improved by 5.68%-50.00%, the nutritional quality of the sagging pepper commercial fruits is improved, the functional value-added compound fertilizer is applied as a base fertilizer at a time, no fertilizer is applied in the later period, fertilization labor is saved, and the quality and efficiency improving effect is obvious.

Description

Technical Field

[0001] This invention relates to the field of increasing the spiciness of chili peppers, and in particular to a method for increasing the spiciness of drooping commercial chili peppers. Background Technology

[0002] The drooping pepper (Capsicum baccatum L.) is one of the five cultivated varieties of chili pepper. The five-colored pepper is a type of drooping pepper, named for the five colors of its fruit: milky white, purple, yellow, orange, and red. Five-colored peppers have thin skin, thick flesh, high spiciness, strong aroma, and are rich in Vitamin C, making them of high quality and suitable for fresh consumption, pickling, and ornamental purposes. The five-colored pepper is the most widely planted drooping pepper variety in my country, with an annual planting area of ​​approximately 150,000 mu (about 10,000 hectares), a total output of about 225,000 tons, and a total output value of about 4.5 billion yuan. It is mainly distributed in Guangxi, Guangdong, Yunnan, and Guizhou provinces and autonomous regions, with Guangxi having the largest planting area, approximately 100,000 mu (about 6,667 hectares) annually, accounting for about 70% of the national total. %. The five-colored pepper exhibits good resistance, high yield, good quality, and high economic benefits, yielding [amount] per 667 m². 2 With a yield of 1,500-2,000 kg and a per-mu output value of 6,000-8,000 yuan, planting five-colored peppers has become one of the important ways for farmers to increase their income. Fresh five-colored peppers and their processed products are famous, special, and high-quality products in my country, and are sold throughout the country through online and offline channels, enjoying great popularity among consumers.

[0003] Spiciness is one of the most important nutritional quality indicators of chili peppers, and its intensity depends on the amount of capsaicin. According to the national standard GB / T21266-2007 "Determination of Capsaicin in Chili Peppers and Chili Products and Method for Expressing Spiciness," the total amount of capsaicin in chili peppers is calculated by dividing the sum of the capsaicin and dihydrocapsaicin contents by 0.9. Internationally, the Scoville Heat Unit (SHU) index is used to quantitatively represent the intensity of spiciness. The formula for calculating the Scoville Heat Unit is: Scoville Heat Unit = Total Capsaicin Content × 0.9 × (16.1 × 10⁻⁶) × 10⁻⁶. 3 ) + Total capsaicin-like substances × 0.1 × (9.3 × 10) 3 The spiciness of chili peppers is expressed as Scoville Heat Units (SHU), measured in degrees. The conversion between SHU and SHU is: 150 SHU = 1 degree. Higher SHU content generally indicates higher spiciness and better nutritional quality. Studies have found that capsaicin is the main medicinal and health-promoting component of chili peppers. Capsaicin possesses various medicinal and health-promoting effects, including analgesia, itch relief, lipid regulation, anti-fatigue, anti-cancer, anti-inflammatory, rheumatism prevention, weight loss, improved microcirculation, and treatment of digestive diseases. Therefore, consuming chili peppers is not only beneficial to health but can also prevent and treat diseases, and even fight cancer. Spiciness is an important quality indicator for bell peppers; higher spiciness levels indicate higher capsaicin content in commercially viable bell peppers, making them beneficial to health.

[0004] Besides being controlled by genetic factors, the capsaicin content of chili peppers is significantly affected by different cultivation conditions, such as light, temperature, water, altitude, and fertilizer. Studies have shown that light is essential for capsaicin synthesis; under certain conditions, reduced light intensity leads to increased capsaicin content in chili pepper fruits. High temperatures promote higher capsaicin content. Under drought stress, the total capsaicin content increases in both low-spicy (<50,000 SHU) and medium-spicy (50,000–100,000 SHU) chili peppers. Altitude is positively correlated with the capsaicin and total capsaicin-like substances content in chili pepper fruits. Compared to chili peppers of the same variety that do not receive nitrogen, phosphorus, and potassium fertilizers, the capsaicin content is significantly higher when nitrogen, phosphorus, and potassium fertilizers are applied; applying more phosphorus and potassium fertilizers is beneficial for increasing capsaicin content. Existing technologies have conducted extensive research on factors affecting capsaicin content in chili pepper fruits, but the effects of different fertilizer types and application methods on capsaicin content have not been reported.

[0005] The information disclosed in this background section is intended only to enhance the understanding of the overall background of the invention and should not be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a method for increasing the spiciness of commercially viable drooping chili peppers, aiming to achieve a method that enhances both the spiciness and nutritional quality of drooping chili peppers.

[0007] To achieve the above objectives, the technical solution provided by the present invention is as follows:

[0008] A functional value-added compound fertilizer with a mass ratio of N:P:K=11:7:22.

[0009] The above describes the application of functional value-added compound fertilizer in improving the spiciness of drooping chili pepper fruits.

[0010] The application described above includes the following operational steps:

[0011] (1) 25 days before transplanting, deep plow the soil and break it up to make ridges 15 cm high, with a ridge bottom width of 40 cm, a ridge surface width of 35 cm, and a furrow width of 45 cm.

[0012] (2) Seven days before transplanting, apply functional value-added compound fertilizer as base fertilizer evenly on the bed surface in one go, and then continue to build a bed with a height of 15 cm along the bed surface where fertilizer has been applied. The final bed height is 30 cm and the bed width is 30 cm.

[0013] (3) In the later stages, it shall be managed in accordance with the usual procedures.

[0014] Furthermore, the routine management described in step (3) is as follows: (i) Water the soil until the moisture content is 100% 3 days before transplanting;

[0015] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0016] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted.

[0017] (iv) After transplanting, trellises, vine supports, watering and pesticides should be applied in a timely manner as needed to prevent diseases and pests.

[0018] Further, the preparation method of the solution in step (iii) is as follows: Add 20 grams of 72% metalaxyl-mancozeb to 30 catties of water in sequence, stir well, then add 10 ml of 45% prochloraz, stir well, then add 20 ml of 20% thiamethoxam, and finally stir well; the dosage of the solution is 150 ml to 250 ml per plant.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] This invention utilizes a functional, value-added compound fertilizer that can increase the spiciness of drooping chili peppers by 5.68% to 50.00%, improve the nutritional quality of drooping chili peppers, and, as a base fertilizer, can be applied once without the need for subsequent topdressing, saving labor costs and significantly improving quality and efficiency. Detailed Implementation

[0021] The following detailed description is provided in conjunction with specific embodiments, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments. Unless otherwise specified, the raw materials and reagents used in the embodiments are commercially available.

[0022] The drooping chili pepper varieties selected in this embodiment are "Liujiang Five-Color Pepper", "Guijiao No. 11", "Guijiao No. 12", "Yujiao", and "Crispy Pearl", and the seeds were provided by the Vegetable Research Institute of Guangxi Academy of Agricultural Sciences. The functional value-added compound fertilizer used in this embodiment is commercially available French Videe value-added compound fertilizer Videe I (D-Coder I) (N:P:K=11:7:22).

[0023] Other compound fertilizers used, including French Vide Value-Added Compound Fertilizer Vide II (N:P:K=12:12:17), Lion Horse Brand Compound Fertilizer (N:P:K=15:15:15), Mosun Balanced Water-Soluble Fertilizer (N:P:K=20:20:20), Haifa High-Phosphorus Water-Soluble Fertilizer (N:P:K=15:40:5), urea, potassium dihydrogen phosphate, and potassium sulfate, are all commercially available.

[0024] The preparation method of the medicine used in the example is as follows: Add 20 grams of 72% metalaxyl-mancozeb to 30 catties of water in sequence, stir well, then add 10 ml of 45% prochloraz, stir well, then add 20 ml of 20% thiamethoxam, and finally stir well.

[0025] The following examples or comparative examples show the determination of spiciness:

[0026] During the harvest period, 40 normally growing plants from the examples or comparative examples were randomly selected. Five fully enlarged, yellowish-white fruits with a purple halo were randomly harvested from the same node on each plant. The capsaicin and dihydrocapsaicin content of the commercial fruits was determined and the spiciness was calculated using the methods in GB / T 21266-2007 "Determination of Capsaicinoids and Expression of Spiciness in Chili Peppers and Chili Pepper Products".

[0027] Example 1

[0028] A method to increase the spiciness of drooping chili peppers, using the "Liujiang Five-Color Chili" variety, involves the following steps:

[0029] (1) 25 days before transplanting, deep plow the soil and break it up to make ridges 15 cm high, with a ridge bottom width of 40 cm, a ridge surface width of 35 cm, and a furrow width of 45 cm.

[0030] (2) Seven days before transplanting, according to 50 kg / 667 m 2 Spread the functional value-added compound fertilizer (N:P:K=11:7:22) evenly on the bed surface at one time, and then continue to build a bed with a height of 15 cm along the bed surface where fertilizer has been spread, so that the final bed height is 30 cm and the bed surface width is 30 cm.

[0031] Apart from applying functional value-added compound fertilizer as base fertilizer once, no additional fertilizer should be applied later;

[0032] (3) In the later stages, management will proceed according to standard procedures:

[0033] (i) Three days before transplanting, water the soil until the moisture content is 100%;

[0034] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0035] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine used is 150 ml to 250 ml per plant.

[0036] (iv) After transplanting, trellises, vine supports, watering, and pesticides should be applied promptly as needed to prevent pests and diseases. Apart from a one-time application of functional compound fertilizer as base fertilizer, no further fertilization should be applied. The spiciness of the harvested peppers was randomly measured during the harvest period, and the results are shown in Table 1.

[0037] Comparative Example 1

[0038] A method to increase the spiciness of drooping chili peppers, using the "Liujiang Five-Color Chili" variety, involves the following steps:

[0039] (1) 25 days before transplanting, deeply till the soil and break it up to a height of 20 cm. The beds are 40 cm wide at the bottom. cm, with a bed width of 35 cm. cm, trench width 45 cm;

[0040] (2) Seven days before transplanting, according to 50 kg / 667 m 2 Spread the functional value-added compound fertilizer (N:P:K=11:7:22) evenly on the raised bed surface in one go. Then, continue to build raised beds 10 cm high along the fertilizer-spreading surface, for a final bed height of 30 cm. cm, bed width is 30 cm;

[0041] (3) In the later stages, management will proceed according to standard procedures:

[0042] (i) Three days before transplanting, water the soil until the moisture content is 100%;

[0043] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0044] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine used is 150 ml to 250 ml per plant.

[0045] (iv) After transplanting, trellises, vine supports, watering, and pesticides should be applied promptly as needed to prevent pests and diseases. Apart from a one-time application of functional compound fertilizer as base fertilizer, no further fertilization should be applied. The spiciness of the harvested peppers was randomly measured during the harvest period, and the results are shown in Table 1.

[0046] The drooping chili variety "Liujiang Five-Color Chili" in Example 1 and Comparative Example 1 was sown on December 2, 2018, and transplanted to the greenhouse of the Xixiangtang Research Base of Guangxi Academy of Agricultural Sciences on February 18, 2019.

[0047] Table 1. Effects of different ridge heights on the spiciness of "Liujiang Five-Color Pepper" commercial fruit.

[0048] name Fertilizer Name First ridging height / cm Capsaicin g / kg Capsaicin g / kg Total amount of capsaicin (g / kg) Scoville Index / SHU spiciness / degree Comparative Example 1 This invention is a functional value-added compound fertilizer. 20 0.186 0.072 0.287 4420 29 Example 1 This invention is a functional value-added compound fertilizer. 15 0.189 0.074 0.292 4506 30

[0049] Experimental results: As shown in Table 1, the spiciness of the commercial fruit of Example 1 is 30 degrees, while that of Comparative Example 1 is 29 degrees. The spiciness of Example 1 is comparable to that of Comparative Example 1. The results indicate that changing the height of the first ridge has almost no effect on the spiciness of the commercial fruit of the drooping chili pepper.

[0050] Example 2

[0051] A method for improving the spiciness of drooping chili peppers was proposed, using the "Guijiao 11" variety. The operational steps were the same as in Example 1. The spiciness of the chili peppers was randomly measured during the harvest period, and the results are shown in Table 2.

[0052] Comparative Example 2

[0053] A method to increase the spiciness of drooping chili peppers, using the "Guijiao 11" variety, is described below:

[0054] (1) 25 days before transplanting, deeply cultivate the soil and break up the soil to make raised beds 15cm high with a bed bottom width of 40cm. cm, with a bed width of 35 cm. cm, trench width 45 cm;

[0055] (2) Seven days before transplanting, according to 50 kg / 667 m 2 Spread Lion Horse brand compound fertilizer (N:P:K=15:15:15) evenly on the raised bed surface in one go. Then, continue to build raised beds 15 cm high along the fertilizer-covered surface, resulting in a final bed height of 30 cm. cm, bed width is 30 cm;

[0056] (3) In the later stages, management will proceed according to standard procedures:

[0057] (i) Three days before transplanting, water the soil until the moisture content is 100%;

[0058] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0059] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine used is 150 ml to 250 ml per plant.

[0060] (iv) After transplanting, trellises, vine supports, watering, and pesticides should be applied promptly as needed to prevent pests and diseases. Except for a one-time application of Lion Horse brand compound fertilizer as base fertilizer, no further fertilizer should be applied. The spiciness of the harvested peppers was randomly measured during the harvest period, and the results are shown in Table 2.

[0061] The drooping chili variety "Guijiao 11" in Example 2 and Comparative Example 2 was sown on December 7, 2019, and transplanted to a greenhouse in Tunbing Village, Tubo Town, Liujiang District, Liuzhou City on April 8, 2020.

[0062] Table 2. Effects of different fertilizers on the spiciness of "Guijiao No. 11" commercial fruit.

[0063] name Fertilizer Name Compound fertilizer application rate per acre / kg Capsaicin g / kg Capsaicin g / kg Total amount of capsaicin (g / kg) Scoville Index / SHU spiciness / degree Comparative Example 2 Lion Horse Brand Compound Fertilizer 50 0.086 0.034 0.133 2056 14 Example 2 This invention is a functional value-added compound fertilizer. 50 0.131 0.052 0.203 3135 21

[0064] Experimental Results: As shown in Table 2, the spiciness of the product from Example 2 was 21 degrees, while that of Comparative Example 2 was 14 degrees. The spiciness of Example 2 was 50.00 degrees higher than that of Comparative Example 2. The results above indicate that using an equal amount of functional value-added compound fertilizer can significantly increase the spiciness of drooping chili peppers.

[0065] Example 3

[0066] A method for increasing the spiciness of drooping chili pepper fruits was proposed, using the "Guijiao 12" variety. The operational steps were the same as in Example 1. The spiciness of the obtained chili peppers was randomly measured during the harvest period, and the results are shown in Table 3.

[0067] Comparative Example 3

[0068] A method to increase the spiciness of drooping chili peppers, using the "Guijiao 12" variety, is described below:

[0069] (1) 25 days before transplanting, deep plow the soil and break it up to a height of 15 meters. The beds are 40 cm wide at the bottom. cm, with a bed width of 35 cm. cm, trench width 45 cm;

[0070] (2) Seven days before transplanting, according to 50 kg / 667 m 2 Apply French Vide Value-Added Compound Fertilizer Vide II (D-Coder II) (N:P:K=12:12:17) evenly to the raised bed surface in one go. Then, continue to build raised beds 15cm high along the fertilizer-covered surface, resulting in a final raised bed height of 30cm. cm, bed width is 30 cm;

[0071] (3) In the later stages, management will proceed according to standard procedures:

[0072] (i) Three days before transplanting, water the soil until the moisture content is 100%;

[0073] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0074] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine used is 150 ml to 250 ml per plant.

[0075] (iv) After transplanting, trellises, vine supports, watering, and pesticide application should be carried out promptly as needed to prevent diseases and pests. Except for a one-time application of French D-Coder II compound fertilizer as base fertilizer, no further fertilizer should be applied. The spiciness of the harvested peppers was randomly measured during the harvest period, and the results are shown in Table 3.

[0076] The drooping chili variety "Guijiao 12" in Example 3 and Comparative Example 3 was sown on July 27, 2023, and transplanted to the greenhouse of the Lijian Scientific Research Base of Guangxi Academy of Agricultural Sciences on September 20, 2023.

[0077] Table 3. Effects of different nitrogen, phosphorus, and potassium ratios on the spiciness of "Guijiao No. 12" commercial fruit.

[0078] name Fertilizer Name Nutrient ratio and dosage / kg Capsaicin g / kg Capsaicin g / kg Total amount of capsaicin (g / kg) Scoville Index / SHU spiciness / degree Comparative Example 3 D-Coder II N:P:K=12:12:17; 50 0.500 0.274 0.860 13261 88 Example 3 This invention is a functional value-added compound fertilizer. N:P:K=11:7:22; 50 0.519 0.297 0.907 13981 93

[0079] Experimental Results: As shown in Table 3, the spiciness of the product from Example 3 was 93 degrees, while that of Comparative Example 3 was 88 degrees. The spiciness of Example 3 was 5.68 degrees higher than that of Comparative Example 3. The above results indicate that using the functional value-added compound fertilizer with N:P:K=11:7:22 specified in this invention can significantly increase the spiciness of drooping chili peppers.

[0080] Example 4

[0081] A method for increasing the spiciness of drooping chili pepper fruits was proposed, using the "Yujiao" variety, with the same operational steps as in Example 1. The spiciness of the harvested chili peppers was randomly measured during the harvest period, and the results are shown in Table 4.

[0082] Comparative Example 4

[0083] A method to increase the spiciness of drooping chili peppers, using the "Yujiao" variety, involves the following steps:

[0084] (1) 25 days before transplanting, deep plow the soil and break it up to a height of 15 meters. The beds are 40 cm wide at the bottom. cm, with a bed width of 35 cm. cm, trench width 45 cm;

[0085] (2) Seven days before transplanting, according to 50 kg / 667 m 2 Spread Lion Horse brand compound fertilizer (N:P:K=15:15:15) evenly on the raised bed surface in one go. Then, continue to build raised beds 15 cm high along the fertilizer-covered surface, resulting in a final bed height of 30 cm. cm, bed width is 30 cm;

[0086] (3) Three days before transplanting, water the soil until the moisture content is 100%;

[0087] (4) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0088] (5) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine should be 150 ml to 250 ml per plant.

[0089] (6) Apply a top dressing of fertilizer to promote seedling growth 7 days after transplanting, per 667m² 2 Use Mosun balanced water-soluble fertilizer (N:P:K=20:20:20) 2 kg; Apply a flower-promoting fertilizer once before flowering, per 667m² 2 Use Haifa's high-phosphorus water-soluble fertilizer (N:P:K=15:40:5) 3 kg; apply fruit-expanding fertilizer once a week after fruit set, per 667m² 2 Use Mosun balanced water-soluble fertilizer (N:P:K=20:20:20) 5 kg.

[0090] (7) As needed, trellises, vines, water and spray pesticides to prevent diseases and pests in a timely manner, and other routine management is followed; the spiciness of the peppers obtained during the harvest period is randomly measured, and the results are shown in Table 4.

[0091] The drooping chili variety "Yujiao" in Example 4 and Comparative Example 4 was sown on July 25, 2024, and transplanted to the greenhouse of the Lijian Scientific Research Base of Guangxi Academy of Agricultural Sciences on September 25, 2024.

[0092] Table 4. Effects of different fertilizers and application rates on the spiciness of "Yujiao" commercial fruit.

[0093] name Fertilizer Name Total fertilizer usage / kg Capsaicin g / kg Capsaicin g / kg Total amount of capsaicin (g / kg) Scoville Index / SHU spiciness / degree Comparative Example 4 Lion Horse brand compound fertilizer + water-soluble fertilizer 60 0.555 0.304 0.954 14718 98 Example 4 This invention is a functional value-added compound fertilizer. 50 0.548 0.319 0.963 14855 99

[0094] Experimental results: As shown in Table 4, the spiciness of the commercial fruit in Example 4 is 99 degrees, while that of the comparative example 4 is 98 degrees. The spiciness of Example 4 is comparable to that of the comparative example 4. The above results indicate that if the same amount of ordinary compound fertilizer as the functional value-added compound fertilizer of this invention is used as the base fertilizer, water-soluble fertilizer needs to be applied later to achieve the same spiciness of the commercial fruit as that of the product using only the functional value-added compound fertilizer.

[0095] Example 5

[0096] A method for increasing the spiciness of drooping chili peppers is described, using the "Crispy Pearl" variety, with the same operational steps as in Example 1. The spiciness of the obtained chili peppers was randomly measured during the harvest period, and the results are shown in Table 5.

[0097] Example 6

[0098] A method to increase the spiciness of drooping chili peppers by cultivating "Crispy Pearl" peppers, the steps of which are as follows:

[0099] (1) 25 days before transplanting, deep plow the soil and break it up to a height of 15 meters. The beds are 40 cm wide at the bottom. cm, with a bed width of 35 cm. cm, trench width 45 cm;

[0100] (2) Seven days before transplanting, every 667 m 2 Apply 17.05 kg urea, 9.7 kg potassium dihydrogen phosphate and 23.25 50 kg of potassium sulfate (N:P:K=11:7:22) Apply kg of fertilizer evenly to the raised bed surface in one go. Then, continue building raised beds 15 cm high from the surface where fertilizer was applied, resulting in a final bed height of 30 cm. cm, bed width is 30 cm;

[0101] (3) In the later stages, management will proceed according to standard procedures:

[0102] (i) Three days before transplanting, water the soil until the moisture content is 100%;

[0103] (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu.

[0104] (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, immediately apply root-setting medicine after the seedlings are transplanted. The amount of medicine used is 150 ml to 250 ml per plant.

[0105] (iv) After transplanting, trellises, vine supports, watering, and pesticide application should be carried out promptly as needed to prevent diseases and pests. Besides a single application of 34.1 catties of urea, 19.4 catties of potassium dihydrogen phosphate, and 46.5 catties of potassium sulfate (N:P:K=11:7:22) as base fertilizer, no further topdressing is required. The spiciness of the harvested peppers was randomly measured during the harvest period, and the results are shown in Table 5.

[0106] In Examples 5 and 6 above, the drooping chili variety "Crispy Pearl" was sown on July 26, 2024, and transplanted to the open field at the Xixiangtang Base of the Guangxi Academy of Agricultural Sciences on September 19, 2024.

[0107] Table 5. Effects of the same nitrogen, phosphorus, and potassium ratios and dosages on the spiciness of "Crispy Pearl" commercial fruit.

[0108] name Fertilizer Name Nutrient ratio and dosage / kg Capsaicin g / kg Capsaicin g / kg Total amount of capsaicin (g / kg) Scoville Index / SHU spiciness / degree Example 6 It is composed of urea, potassium dihydrogen phosphate and potassium sulfate. N:P:K=11:7:22; 50 0.499 0.268 0.852 13141 88 Example 5 This invention is a functional value-added compound fertilizer. N:P:K=11:7:22; 50 0.501 0.279 0.867 13364 89

[0109] Experimental Results: As shown in Table 5, the spiciness of the product from Example 5 was 89 degrees, while that from Example 6 was 88 degrees. The spiciness of Example 5 was comparable to that of Example 6. These results indicate that using a fertilizer with an N:P:K ratio of 11:7:22, composed of urea, potassium dihydrogen phosphate, and potassium sulfate, results in a spiciness that is essentially equivalent to that of using French Veder I compound fertilizer (N:P:K=11:7:22). In practice, directly purchasing products with the corresponding N:P:K ratio can eliminate the hassle of self-preparation.

[0110] The foregoing description of specific exemplary embodiments of the invention is for illustrative and explanatory purposes. These descriptions are not intended to limit the invention to the precise forms disclosed, and it will be apparent that many changes and variations can be made in accordance with the foregoing teachings. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling those skilled in the art to implement and utilize various different exemplary embodiments of the invention, as well as various different choices and variations. The scope of the invention is intended to be defined by the claims and their equivalents.

Claims

1. A functional value-added compound fertilizer, characterized in that: It is a functional value-added compound fertilizer with a mass ratio of N:P:K=11:7:

22.

2. The application of the functional value-added compound fertilizer as described in claim 1 in improving the spiciness of drooping chili pepper fruits.

3. The application of the energy-enhancing compound fertilizer as described in claim 2 in improving the spiciness of drooping chili pepper fruits, characterized in that... The operation includes the following steps: (1) 25 days before transplanting, plow the soil deeply and break it up to make ridges 15 cm high, with a ridge bottom width of 40 cm, a ridge surface width of 35 cm, and a furrow width of 45 cm. (2) Seven days before transplanting, apply functional value-added compound fertilizer as base fertilizer evenly on the bed surface in one go, and then continue to build a bed with a height of 15 cm along the bed surface where fertilizer has been applied. The final bed height is 30 cm and the bed width is 30 cm. (3) In the later stages, it shall be managed in accordance with the usual procedures.

4. The application of the energy-enhancing compound fertilizer as described in claim 3 in improving the spiciness of drooping chili pepper fruits, characterized in that: The routine management described in step (3) is (i) watering the soil until the soil moisture reaches 100% 3 days before transplanting; (ii) One day before transplanting, make planting holes to a depth of 6-8 cm. Make holes in a triangular pattern with a plant spacing of 70 cm and a row spacing of 60 cm. Plant 1100-1300 plants per mu. (iii) Choose a sunny afternoon or a cloudy day for transplanting. On the day of transplanting, spray the seedlings with root-setting medicine after transplanting. (iv) After transplanting, trellises, vine supports, watering and pesticides should be applied in a timely manner as needed to prevent diseases and pests.

5. The application of the energy-enhancing compound fertilizer as described in claim 4 in improving the spiciness of drooping chili pepper fruits, characterized in that: The preparation method of the solution described in step (iii) is as follows: Add 20 grams of 72% metalaxyl-mancozeb to 30 catties of water in sequence, stir well, then add 10 ml of 45% prochloraz, stir well, then add 20 ml of 20% thiamethoxam, and finally stir well; the dosage of the solution is 150 ml to 250 ml per plant.