I-Pepper Ripener–Indlela yokusheshisa isikhathi sokukhula kukaPepper .

-Cishe ezinsukwini eziyi-10-15 ngaphambi kokuvuna, sebenzisa i-Ethephon 40%SL, ukuxuba u-375-500ml namanzi angu-450L ehektheleni, ukuchela.

Ngaphambi kokuvuna, sebenzisa i-Potassium Phosphate+Brassinolide SL, isifutho esiphelele izikhathi ezi-2-3 ezinsukwini ezingu-7-10.

Isizathu esenza uPepper aphenduke abebomvu kancane :

1. Isikhathi sokukhula sezinhlobo ezahlukene zikapelepele sihlukile, ngakho isivinini sombala sihlukile.

2. Upelepele uthanda iPKfertilizer ngesikhathi sokukhula,awuthandi umanyolo onenitrogen, ikakhulukazi ngasekupheleni kwesikhathi.

isikhathi sokukhula, qaphela ukulawula ukufakwa komanyolo we-nitrogen, futhi ngesikhathi esifanayo, uhambelana ngokunengqondo

izakhi ezinosayizi ophakathi ukuze kugwenywe into ethi "buyela ekubeni luhlaza" kupelepele.

3. Izinga lokushisa lokukhula likapelepele liyi-15-30 ° C, izinga lokushisa elifanele lokukhula lingama-23-28 ° C phakathi nosuku,

futhi ngo-18-23 ° C kusihlwa.Lapho izinga lokushisa lingaphansi kuka-15 ° C, izinga lokukhula kwesitshalo lihamba kancane, impova

kunzima, futhi izimbali kulula ukuwa futhi izithelo.Lapho izinga lokushisa lingaphezu kuka-35 ° C, izimbali azithuthuki.

Ngaphezu kwalokho, lapho izinga lokushisa lingaphansi kuka-20 ° C noma ngaphezulu kuka-35 ° C isikhathi eside, kuzothinta ukwakheka kokujwayelekile.

i-pepper echin kanye ne-ethylene yemvelo, ezothinta umbala wepelepele.

4. Lapho upelepele uphenduka ubomvu, ukuntuleka kokukhanya kubangela ukuba ipelepele ihambe kancane.Ngakho-ke, lapho sitshala, kudingeka sinake

ukulawula ukuminyana kokutshala.Esikhathini esilandelayo, qaphela ukuthuthukisa umoya wokungenisa umoya kanye nokudlulisa ukukhanya phakathi kwezitshalo,

futhi ukusheshisa umbala pepper.