Pepper Production Guide

General

F1 hybrid cultivars offer higher yields and resistance to several diseases. Although more expensive, they produce larger fruit than open-pollinated varieties. Avoid planting peppers in fields where tomatoes, eggplants, or other solanaceous crops were previously grown, as they share pests and diseases. Temperature is critical—below 12°C, flowers will not be pollinated, and fruit may set without seeds. Good seed set is essential for yield.

Soils & Irrigation

Peppers prefer a pH of 6.0–6.5. They grow best in well-drained, aerated soils ranging from heavy loam to medium clay loam. Deep ripping promotes strong rooting. Peppers are sensitive to both waterlogging and drought stress. Peppers dislike wet feet but are highly sensitive to water stress. Irrigation needs range from 600–700mm, maintaining about 80% of field capacity. Frequency depends on soil type: irrigate every 5–7 days in summer, or daily (±0.5L) with drip irrigation. Drip is preferred to sprinklers. Overhead irrigation encourages disease, so avoid it, especially in the evening. Ensure salts are flushed from the root zone periodically. Maintain consistent soil moisture during fruiting for better yield and size.

Fertilizer

Basal: Apply 750–1000kg/ha of Compound High C, adjusted according to soil analysis. General nutrient requirements are: N: 160–250kg/ha, P₂O₅: 200–300kg/ha, K₂O: 200kg/ha.

Top Dressing: Begin 2 weeks after transplanting with 35kg/ha Calcium Nitrate. Continue weekly until harvest with 45kg/ha Calcium Nitrate, followed by 30–40kg/ha Potassium Nitrate weekly until 2 weeks before final harvest. Apply Magnesium Sulphate and Boron regularly after harvest begins.

Note: Blossom end rot, caused by calcium deficiency, low pH, moisture stress, or root damage, can occur at the blossom end or sides of the fruit, often with sun scorch.

Growth & Development

Pepper plants grow upright, branching in a “Y” formation after 8–10 leaves, with a flower forming in each split. This pattern continues for about 5 nodes. Initial fruit absorbs most of the plant's energy, temporarily halting growth and flowering. Once the first fruits are harvested, growth and flowering resume. Planting shallow with irrigation accelerates emergence and maturity. Alternatively, deeper planting followed by re-ridging achieves similar results.

Agronomy

In open fields, transplant into 30cm-high beds with 1.2–1.5m wide tops. Space plants 50cm apart in twin rows 50cm apart, yielding ±26,600 plants/ha. Mulch with straw, grass, or plastic to conserve moisture and suppress weeds. In tunnels or greenhouses, plant 22,000–25,000/ha using staggered double rows on tramlines (40–60cm between rows and in-row spacing, with 1m pathways). This setup maximises space efficiency. Choose varieties based on market needs—fruit type, colour, wall thickness, size—and disease resistance.

Seeding & Planting

Optimal germination occurs at 24–28°C daytime and 20–21°C nighttime. Minimum germination is at 13°C. Seed can be direct-sown or started in seedbeds or trays. Ideal seedlings are 15–18cm tall with 5–6 true leaves. A density of ±200 seedlings/m² in seedbeds is optimal. Germination takes about 60 days, depending on temperature. Harden off seedlings before transplanting. Avoid overwatering post-sowing to prevent oxygen deficiency. Transplant in the cool afternoon or under cloud cover to minimise shock. Irrigate immediately after planting.

Harvesting

Harvest sweet peppers at full size and firmness (150–180g). Green peppers are picked before colour change; this relieves stress on the plant. For coloured peppers, pick at ~75% colour to avoid overripening and shorten shelf life. Use sharp knives for harvest—stems are fragile. Avoid picking wet fruits, as this promotes disease. Always leave a short stem on the fruit.

Pests

Diseases

Weeds

Chemical Reference