Early Spring Pepper Varieties Comparison Test
Pepper is an important solanaceous vegetable crop and seasoning. It is rich in carotene and vitamins. It has high nutritional value and is popular with consumers. Pepper is one of the major products in vegetable cultivars in Taixing City. With the advancement of the vegetable industry, the planting area of ​​greenhouse peppers in facilities is becoming larger and larger. The cultivation area of ​​pepper in the city has reached more than 1 333 hm2. Adopting greenhouses for early cultivation of peppers can obtain economic benefits equivalent to 2 to 3 times of open cultivation. The average production value of 667 m2 can reach 6 000 to 10 000 yuan. The author through the introduction of four varieties of pepper in Jiangsu Province to conduct comparative experiments to select suitable for the area of ​​early spring greenhouse cultivation pepper varieties.
1 Materials and methods
1.1 Test materials
The varieties examined were Dr. Wang of Sujiao No. 5, No. 15 of No. 1, No. 15 of No. 19, No. 6 of No. 1 and No. No. No. 5 of Sujiao No. 5, among which the pepper variety Sujia No. 5, which had been cultivated for many years in Taixing City, was used as a control. Pepper seeds were provided by the Institute of Vegetables of the Jiangsu Academy of Agricultural Sciences.
1.2 Test methods
The experiment was carried out in a steel shed in three agricultural project bases in Jiangsu Province. The greenhouse is north-south and the shed is 6 m wide and 95 m long.
Randomized block design, 4 varieties, 3 repetitions, cell area 9 m2, a total of 12 districts. The participating pepper varieties were unified on January 18, 2013 using 72-hole plug-based light substrate nursery, and on January 30th the seedlings were raised. Transplanted on March 2 with a spacing of 40 cm50 cm. Within the greenhouse, 3 pods were made, pods were 25 cm high, pods were 5 m long, 1. 6 m wide, 30 cm wide, and 10 rows were planted on each row. Four strains were planted in 40 plots.
Before the planting, the 667 m2 was chemically weeded with 20% acetochlor 50 g, then the mulching film was applied, the hole was transplanted, and the live tree water was poured after planting. 667 m2 of basal fertilizer composted with 1 250 kg of chicken manure and 40 kg of compound compound fertilizer, urea 7.5 kg per 667 m2 for 10 d, and 60% potassium chloride 20 kg for each 667 m2 point on 10 May. Kg, once per harvest, apply urea 1 time, 667 m2 dose 7.5 kg. Prevention of pests and weeds: 667 m2 in the preparation of land, 3% of insecticide, 4 kg of insecticide granules to prevent underground pests, during the growth of pepper Use thiophanate-methyl, enemy-killed, and depleted pesticides to control diseases and pests such as blight, beet armyworm, etc., and manually remove the remaining weeds.
1.3 Survey Project
Investigate the main growth period, the previous yield (the yield after 20 days after harvest) and the total yield, plant height, fruit length, fruit width, single fruit quality, disease resistance and other items of the pepper varieties.
2 Results and Analysis
2.1 Comparison of the main growth periods of different varieties
Due to the low temperature and rainy weather during nursery and after planting for a long time, the planting was delayed accordingly, the illumination was insufficient after planting, and the growth and development of the plant was affected. The flowering and fruit setting time was postponed. The flowering period of each species began on March 29th - April 6th and May 15th, and the harvest was completed on July 10th. Dr. Sujia No. 5 continued fruiting for about 104 days, Sujia No. 15 lasted for 94 days, Sujiao No. 16 continued fruit set for 100 days, and Sujiao No. 5 continued fruit set for 98 days. See Table 1. .
2.2 Comparison of Growth of Different Varieties
The highest plant height among the tested varieties was Sujiao 16, which was 83.6 cm, followed by Sujiao 15, which was 79.6 cm. There was no significant difference between Sujiao No. 5 and Wangjiao No. 5, which were 74.7 cm and 75.2 respectively. The development degree of each species was higher than that of the control Sujiao No. 5, of which Sujiao No. 16 had the highest degree of development, reaching 58.3 cm, which was quite different from other varieties. The thickest stem was Sujiao 15, which was 1.88 cm thick, followed by Sujiao 16, Sujiao 5, and Sujiao 5, which were 1.72 cm, 1.66 cm, and 1.65 cm, respectively.
2.3 comparison of different varieties of fruit traits
The fruit shape of all pepper varieties except for Su Jiao No. 15 is horn-shaped, and the rest are all long lantern-shaped; the color of the fruit of Dr. Wang No. 5 of Sujiao is yellow-green, the color of Su Jiao No. 16 is green, the No. 15 of Sujiao and the No. 5 of Su Jiao No. 5 All of them were light green; their fruit lengths were higher than those of the control. Sujia No. 16 had the longest fruit, which was 10.6 cm. The fruit shoulder width was the largest, which was 5.7 cm, and was larger than the control variety. See Table 2.
2.4 Comparison of Output of Different Varieties
Sujia No. 15 had the highest single fruit quality, and Sujia No. 5 Dr. Wang and Sujiao No. 16 had 44.6 g and 41.3 g fruit quality, respectively, which were more than 10 g higher than the control single fruit quality. The varieties of peppers were harvested from late April and harvested 5 times by the end of July. All the pepper varieties tested had higher yields than the control. The yield of the previous period was the highest on Sujiao 15, and 612.5 kg at 667 m2, which was 19.5% higher than that of the control. The output of Sujiao 16 was 6.4% higher than that of the control at the earlier period. 5.8%. The total yield was highest on Sujiao 15, which was 26% higher than the control, followed by Dr. Sujia 5, which yielded a yield of 2 971 kg at 667 m2, an increase of 20.7% from the control. The yield of Sujiao 16 was 8.5% higher than the control. See Table 3.
2.5 Comparison of Disease Resistance of Different Varieties
None of the pepper varieties had bacterial wilt during the experiment. The incidence of virus disease in the later period was the lowest, with the lowest rate of Ph.D. No. 5, Dr. Wang, which was 2.2%, which was lower than that of the other 3 varieties; followed by Su Jiao No. 15, which was 3.7%; and Virus Diseases of Sujiao No. 16 and Sujiao No. 5 occurred. The rates were 4.3% and 5.6%, respectively. In addition, 2.6% of the hybrid strains appeared on Sujiao 16.
3 Variety evaluation
Sujia 15 plant is taller, plant height 79.6 cm, fruit horn-shaped, fruit color is light green, skin is thick, single fruit quality 55.7 g.667 m2 yield is the highest, 3 102 kg, an increase of 26% over the control. Medium cooked horned pepper varieties.
Su Jiao No.5 Dr. Wang is 74.7 cm tall and has a long lantern-shaped fruit. Its fruit color is yellow-green and has good commercial quality. The yield of single fruit 44.6 g.667 m2 ranks second, which is 2 971 kg, which is 20.7% more than the control. .
Sujia No. 16 grows strong, the plant is the highest, the fruit is long lantern-shaped, the fruit color is green, the yield of single fruit is 41.3 g.667 m2 is 2 670 kg, which is 8.5% higher than the control, ranking No.3.
The control cultivar Sujiao No. 5 was medium in plant height, 75.2 cm in length, with a long lantern-shaped fruit, and its fruit color was light green. Its commercial property was good, its fruit length was 9.4 cm, its fruit shoulder width was 4.1 cm, and its single fruit quality was 31.3 g. The average yield per 667 m2 is 2 461 kg, and the yield is the lowest.
According to the comparison of comprehensive traits of various varieties, Sujiao No. 15 plant has strong growth potential, good fruit shape and high yield, and can be popularized as a main greenhouse pepper variety. However, in the later stage of production, attention should be paid to the control of whitefly and virus diseases. Whitefly can be treated with 10% Avisin or 50% acetamiprid. Virus disease is treated with 2% Ningnanmycin agent or 20% copper sulphate morpholin hydrating agent.
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