Standards for Selecting Bell Pepper Varieties
Soaking, Germinating, and Sowing Seeds
Once seeds are prepared, soak them in warm water at approximately 50°C (122°F) to promote quick germination. After about 12 hours, sow the seeds into prepared soil pots, planting them about 5 mm (0.2 inches) deep.
Place the seed pots in a warm area with a temperature above 15°C (59°F). Water daily to maintain moisture until the seeds germinate, which typically occurs within 1 to 3 weeks if warmth and humidity are maintained.
Soil Preparation for Growing Bell Peppers
Bell peppers are highly susceptible to pests and diseases, so it’s essential to thoroughly prepare the soil. Remove crop residues and weeds, till the soil, and expose it to sunlight to eliminate pathogens. Adjust soil pH to 5.5–7.0. Create raised beds with a width of 1.3–1.4 meters (51–55 inches) and a height of 20–30 cm (8–12 inches), depending on regional conditions.
Planting Density and Spacing for Bell Peppers
Plant bell peppers in two rows per bed, with a spacing of 30–35 cm (12–14 inches) between plants and 60 cm (24 inches) between rows. Maintain a gap of 1.2–1.4 meters (47–55 inches) between beds.
Planting Bell Pepper Seedlings
Transplant seedlings when they have 4–5 true leaves. Use a trowel to create a small hole that fits the root ball, then place the seedling in the hole so that the root collar is level with the soil surface. Press the soil lightly around the stem to secure the plant. Avoid planting too deep or too shallow to prevent disease. Water immediately after planting to retain moisture.
Caring for Bell Pepper Plants
Temperature and Humidity
Young seedlings are sensitive to temperature and humidity. Extreme heat or cold can negatively impact growth, with the optimal temperature range being 18–28°C (64–82°F). Maintain soil moisture at 70–80%; overly wet conditions may cause disease, while dryness can lead to wilting. Ensure air humidity does not exceed 90–92%, as it can deform the fruit.
Watering
Bell peppers require substantial water but are sensitive to waterlogging. Divide watering into small sessions daily to ensure adequate absorption and avoid flooding. Watering needs vary with plant age, averaging 2–4 liters (0.53–1.06 gallons) per plant daily.
Fertilizing
Supplemental fertilization supports optimal growth and yields. Adjust fertilizer types and quantities according to soil conditions and growth stages. Divide fertilizer applications as follows:
- First : 10–12 days after planting.
- Second : 12–15 days after the first.
- Third : 20 days after the second.
Provide additional micronutrients by foliar feeding. Avoid excessive nitrogen during the harvest phase to prevent nitrate buildup in the fruit.
Pruning
Pruning is essential for bell pepper plants, which develop numerous branches. Remove lower branches to conserve nutrients and prevent pest infestation. Limit each plant to 3–4 main branches to encourage growth. At 15–20 cm (6–8 inches) tall, pinch the tops to promote branching. Begin pruning 20 days after transplanting and repeat weekly.
Remove wilted or diseased leaves, keeping only healthy green foliage. Early flowers should be trimmed to enhance later yields. Additionally, eliminate excess or damaged fruits when they are pea-sized to improve quality.
Controlling Pests and Diseases in Bell Peppers
Common Pests and Diseases
- Seedling Wilt: Caused by the fungus Rhizoctonia solani, this disease affects young plants, causing wilting and rot near the soil line. Avoid overwatering to reduce fungal growth.
- Viral Diseases: Viral infections stunt plant growth, causing leaves to curl, discolor, or develop mottled patterns. Affected plants produce few or no fruits. These viruses are often spread by insects such as thrips and aphids. Remove and destroy infected plants immediately to prevent further spread, and control insect vectors effectively.
Harvesting, Sorting, and Post-Harvest Storage
Bell peppers are ready for their first harvest about three months after planting. Depending on market demand, harvest fruits at either the green stage or when they ripen to yellow or red. Green fruits are ready when the skin darkens and becomes firm. For fully ripe fruits, harvest when over 50% of the fruit turns yellow or red. Avoid picking fruits too early or late to maintain quality and yield.
Freshly harvested bell peppers can be stored for up to 7 days at room temperature or 40 days under cold storage at 0°C (32°F) with 95–98% humidity. Carotene levels increase after 3–4 weeks of storage, while sugar content decreases by 25% after 5–6 weeks.
