Pepper Ripener–Yadda ake hanzarta lokacin girma Pepper.

- Game da 10-15 kwanaki kafin girbi, shafa Ethephon 40% SL, hadawa 375-500ml da 450L ruwa a kowace hectare, fesa.

-Kafin girbi, amfani da Potassium Phosphate+Brassinolide SL, jimlar fesa sau 2-3 na kowane kwanaki 7-10.

Dalilin da cewa Pepper ya juya zuwa ja jinkirin:

1. Lokacin girma na nau'in barkono daban-daban ya bambanta, don haka saurin canza launi ya bambanta.

2. Pepper fi son PK taki a lokacin girma lokaci, ba ya son high nitrogen taki, musamman a cikin marigayi.

lokacin girma, kula da sarrafa shigar da takin nitrogen, kuma a lokaci guda, ya dace da hankali

matsakaici-sized abubuwa don kauce wa sabon abu na "koma kore" a cikin barkono.

3. Girman zafin jiki na barkono shine 15-30 ° C, yanayin girma mai dacewa shine 23-28 ° C a rana,

kuma a 18-23 ° C da yamma.Lokacin da yawan zafin jiki ya kasance ƙasa da 15 ° C, yawan ci gaban shuka yana jinkirin, pollination

yana da wahala, kuma furanni suna da sauƙin faɗuwa da 'ya'yan itace.Lokacin da zafin jiki ya fi 35 ° C, furanni ba su tasowa.

Bugu da ƙari, lokacin da zafin jiki ya kasance ƙasa da 20 ° C ko sama da 35 ° C na dogon lokaci, zai shafi samuwar al'ada.

barkono echin da ethylene na halitta, wanda zai shafi launin barkono.

4. Lokacin da barkono ke juyewa zuwa ja, rashin haske yana haifar da jinkirin barkono.Saboda haka, lokacin dasa shuki, muna bukatar mu kula

don sarrafa girman shuka.A cikin lokaci na gaba, kula da haɓaka haɓakar iska da watsa haske tsakanin tsire-tsire,

da kuma hanzarta launin barkono.