T/CYSC 132-2021 Jinsha Chili Group Standard

Scope

Main Technical Content: 5.2 Cultivation Techniques 5.2.1 Seedling Cultivation - The sowing period for chili peppers is from April 10 to 30. After soaking the seeds in 55°C warm water for 15 minutes and allowing them to cool naturally, continue soaking for 4 to 8 hours, then drain them. Germinate them at 25 to 30°C for 3 to 4 days. When 30% of the seeds show white roots, they can be sown. Maintain the seedbed fully moist and strengthen insulation, with daytime temperatures controlled at 20 to 30°C and nighttime temperatures above 10°C. - 7 to 15 days before transplanting, intensify seedling hardening by gradually removing the seedbed coverings. - 2 to 3 days before transplanting, transition to uncovered conditions at night to help seedlings adapt to natural environments. 5.2.2 Transplanting - Start transplanting when the soil temperature stabilizes above 12°C. Select robust seedlings with a stem height of 15 to 18 cm, 6 to 8 true leaves, no rusty roots, and no pests or diseases. Plant similar-sized robust seedlings in the same field, spacing them individually. Plant them at a depth that aligns with or slightly exceeds the root neck. After planting, pack the seedlings with fine soil and seal the planting holes. Work on sunny days and immediately irrigate the transplanted seedlings with rooting water. 5.2.3 Field Management - Fertilize 7 to 10 days after transplanting. When the chili peppers reach near-full canopy stage, remove all side shoots below the main stem. When the first chili reaches about 3 cm in length, fertilize again. If the soil is dry, combine fertilization with irrigation to avoid dry fertilization and buried fertilization. 5.2.4 Agricultural Control - Select resistant varieties and rotate varieties regularly. Promote water-land rotation. Carry out seed treatment, cultivate robust seedlings, and strengthen cultivation management such as weeding. Clean the field and deep-till and sun-dry the soil. 5.2.5 Harvesting - Start ha

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