What to do to make peppers redden faster. Pepper harvesting - is it really better to pick green peppers? Pepper harvest

Kira Stoletova

The climatic conditions of our region do not always contribute to the full ripening of fruits. At the end of summer, when the nights are short and cool, this problem becomes very relevant. Experienced gardeners recommend to independently accelerate the ripening of pepper.

Correct fit

To get a large harvest of ripe paprika, lay down the conditions for this on the most early stages cultural development. It depends on the planting of the plant further development and fruit ripening time.

1. Temperature. You can use the rule, the sooner you plant, the sooner you get a harvest, with extreme caution. This will work in regions with a warm climate. In other cases, it is possible to plant a crop only in well-heated soil.
2. Plant the plant on permanent place during the period when stable comfortable temperature. The thermometer should not fall below 180C during the day and 140C at night.
3. Lighting. Paprika bushes love light. Break the plot for the beds for this crop in well-lit places. When planting plants different varieties place them correctly. For tall crops, allocate a plot in the center of the bed, undersized ones will feel great along the edges of the bed.
4. Thickness. Follow the planting pattern for sweet peppers. During the growing season, the plant becomes powerful, sprawling. Neighboring bushes will interfere with each other. The lack of light and nutrients will adversely affect the timing of fruit ripening.
5. Priming. Culture loves fertile and light soil. Before planting, be sure to fertilize the soil in the beds organic fertilizers. Contribute dolomite flour to reduce soil acidity. To give lightness to the soil, periodically loosen the beds.
6. Fertilizers. Don't neglect feeds. For each period of cultural development, certain nutrients. Do not fertilize the plant with nitrogen during flowering or fruiting. Properly organized diet helps to reduce the ripening of fruits.
7. Watering. Water the pepper rarely, but plentifully. Creating high humidity for the culture will result in the development of fungal and bacterial diseases.

Topping

For the normal development of the culture, two or three shoots are enough. Pinching bushes will force the plant to save its strength and speed up the ripening of peppers. Experienced gardeners proceed as follows:

• on yet small bush remove the crown bud;
• during the period active flowering cut off empty flowers;
• throughout the entire period of growth, they get rid of excess shoots;
• at the end of summer, absolutely all flowers are plucked;
• during the period of approaching cold weather, small peppercorns are collected that will not reach the maturity period.

These simple manipulations allow the culture to direct all its resources to the ripening of the fruits that have set.

Gardeners have seen in practice that it is possible to speed up the ripening of paprika fruits by resorting to little tricks. These include:

• creation of additional shelters;
• maintaining optimal temperature regime;
• watering the culture with hot water;
• foliar plant nutrition;
• removal of foliage.

shelter

After planting seedlings in a permanent place, observe a constant favorable temperature regime. For peppers, the comfort zone is in the range from 200C to 250C in daytime and from 150C to 180C at night.

To ensure this, build a shelter for plants. Use non-woven material, agrofibre. Cover crop beds as needed.

Continue to use such shelters during the first autumn colds. So you can harvest before the onset of frost.

Airing

In late summer and early autumn, condensation forms in greenhouses due to differences in day and night temperatures. This leads to the multiplication of pathogenic fungi and pathogenic bacteria. The plant stops growing.

To get rid of such a problem, ventilate the greenhouse. Leave the room open during the day and close at night.

For those bushes that grow in open ground, take care of film shelters for the night.

warm water

To speed up the ripening of tomatoes and peppers, gardeners are advised to use quite a lot for irrigating crops in cold weather. hot water. Its temperature can be from 40 to 600C. Water the plant under the root, try not to pour water on the leaves.

Foliar top dressing

During the period of mass formation of ovaries, spray the culture once every ten days. Use weak solutions of phosphorus-potassium fertilizers or wood ash infusion.

In specialized stores, drugs appeared - stimulants for the formation of fruits. Such formulations are not recommended for use in late August and autumn. They will provoke the formation of new peppercorns, and the existing fruits will stop ripening.

A native of the hot south, he has long since found his place both on our tables and on our garden plots. But here's the problem - not always local climatic conditions to the liking of an overseas guest, and its fruits rarely have time to reach ripeness. What to do if the pepper does not turn red in the garden, how to speed up its ripening on a bush in the open field?

How to speed up the ripening of sweet pepper?

Let's say right away that Bell pepper the culture is quite capricious, requiring a lot of heat and sunlight, so if the weather has already finally “turned to autumn”, the best way out would be to simply remove the existing crop without waiting for its biological ripeness. But if the night temperature does not yet fall below +10 degrees, the following measures will help speed up the ripening of pepper fruits:

1. A bed with peppers should be covered with a non-woven covering material in order to build a film greenhouse over it a little later. In sunny weather, the greenhouse should be carefully ventilated, and carefully closed at night. If there is a stationary greenhouse on the site, you can also transplant pepper bushes with unripe fruits into it, but there is a high risk of damaging their tender root system.
2. Heavily overgrown pepper bushes must be cut off - removed side shoots and lower leaves, as well as pinch the apical points of growth. This will improve air circulation and send all the nutrients to the ripening fruits, as well as avoid the build-up of excess green mass.
3. The green part of the pepper bushes must be treated with phosphorus-potassium fertilizers or ash infusion, which contain all the microelements necessary for the fastest ripening of fruits. It is also possible to use fruit formation stimulants for foliar processing, such as "Bud" or "Ovary".

Pepper has been deservedly loved by culinary specialists all over the world for several centuries. Its sweet and spicy varieties are good fresh and canned, they give an original taste and unusual aroma to vegetable and meat dishes.

Thanks to the success of breeders in recent decades, this heat-loving guest from South America became popular vegetable crop not only in southern regions our country, but also in areas of risky agriculture. Enthusiast gardeners successfully plant ultra-early and early-ripening varieties even in Siberia.

Growing a rich pepper crop is only half the battle. It is important to collect juicy, vitamin fruits correctly and, most importantly, on time.

When to harvest from open beds?

Harvest time depends on three factors:

• from the ripening time of a particular variety, which can vary from 70–80 days for early peppers to 130 or more days for late-ripening ones;
• on the variety of cultivated crop (sweet or bitter pepper);
• weather conditions of the current season.

For plants grown under open sky, the last factor is decisive. Heat-loving plants, even the varieties most suitable for your region, do not tolerate negative temperatures. Therefore, at the first threat of frost, all fruits should be immediately removed from the garden.

The degree of their maturity also affects the time of removal of the first peppers.

Sweet (bulgarian) peppers can be harvested when they reach the stage of technical ripeness, that is, at the moment when the fruits reach a size corresponding to varietal features, but have not yet acquired the desired color and taste.

Hot peppers are removed from the branch only when fully ripe, that is, only at the stage of biological ripeness. If the sweet varieties ripen perfectly, having already been taken from the bush, then the bitter varieties no longer acquire the necessary sharpness outside the plant.

Depending on maturity early varieties you can start harvesting after 60 days of vegetation, mid-season - after 90 days, and late peppers - after 4 months. AT middle lane the beginning of the harvest, on average, falls on the beginning or middle of August.

Harvesting in a greenhouse

If the timing of harvesting from open ridges is limited to the first frosts, then in a greenhouse this period can be extended until stable cold weather sets in. Greenhouse peppers are not afraid of early frosts, but at low temperatures, plant development stops and ripening practically stops.

When harvesting peppers, you should remember some features of the collection of sweet and bitter varieties. Bulgarian pepper requires compliance with several important conditions:

• To increase the yield of the bush, remove the fruits immediately upon the onset of their technical ripeness. Clean your peppers at least once a week.
• Remember that pods harvested at the stage of biological ripeness contain the maximum amount useful substances. However, they are better suited for immediate consumption or canning, and store much less than unripened peppers.
• The transition from technical to biological ripeness takes from a few days to two or three weeks. The duration of this period depends on climatic conditions. environment, mainly on air temperature: the warmer the weather, the faster the maturation.
• Ready fruits should be separated from the plant very carefully, preferably with scissors or secateurs, and always with the stalk.

Bitter varieties should only be harvested at the stage of biological ripeness, that is, fully ripe. It is then that the pods acquire the necessary sharpness, the color characteristic of the variety and a spicy aroma.

How to store sweet pepper?

For successful storage harvest bell pepper several important conditions must be met.

• Carefully sort the pods, removing any diseased or damaged specimens.
• Fruits collected at the stage of technical ripeness, store in a cool room. At a temperature not exceeding + 10 °C, the crop will reach biological maturity in about a month. If you want to speed up the ripening time, place the pods in a warmer place.
• Ripe peppers are best stored at temperatures between 0 and +1 °C and humidity around 90%. It is under such conditions that the crop will remain fresh for two months.
• For storage, they usually choose small wooden or plastic crates. It is recommended to lay them out with paper from the inside or wrap each fruit individually with it.
• You can not cut the pods, but leave the crop directly on the bushes, taken out of the ground along with the roots and hung upside down in the store.
• Note that red and orange varieties keep better and longer than green varieties.

How to store hot peppers?

The presence of burning substances makes the sharp varieties practically invulnerable to pathogenic fungi and bacteria. That is why such peppers almost do not deteriorate during storage, but simply gradually wither.

• Usually they are stored dried in whole pods, which are put into boxes or boxes, and sometimes they are simply hung on the walls in bundles.
• You can grind the dried crop into a powder and store it in a paper bag or glass jar.
• The original way to store fresh peppers is in vegetable oil. Pods placed in a glass or ceramic container are completely filled with refined oil, which over time acquires a peculiar aroma and can be used in cooking.
• A cool place where there is no access to the sun's rays is best suited for storing a burning crop.

Source: http://OnWomen.ru/kogda-sobirat-perec.html

To get a large crop of pepper, first of all, you need to take care to get the fruit as soon as possible. early dates. They are removed from the bushes fully ripe for eating, or green, for storage.

The fruits differ in the degree of ripeness, which can be biological or technical. Biological is characterized by full ripening, when vegetables have grown to maximum size, have reached the shape and color characteristic of a particular variety.

When technically ripe, peppers can be slightly smaller, yellowish or green. The very first fruits of technical ripeness can already be harvested in 60-70 days.

The period when you harvest bell peppers largely depends on how you process the harvested vegetables. Let us dwell in more detail on the timing of the harvest of pepper.

General information

The thickening of plantings slows down the ripening time. If the bushes receive enough light, the fruits ripen faster. When growing tall and undersized varieties taller plants are placed in the center of the greenhouse, lower ones at the edges.

How to determine the degree of maturity

Depending on the varietal characteristics, ripe fruits can be yellow, red, brown and purple in color. The duration of storage of fully ripened fruits is short, it is only 2 weeks, therefore, after harvesting, they are almost immediately allowed for processing.

Unripe fruits of a greenish or yellowish color are stored for up to 2 months, they tolerate transportation quite well. For safety, they are placed in refrigerator compartment or cellar, stacking in boxes, pouring layers of vegetables with sand. In its absence, the fruits are simply wrapped in a single layer of paper.

When to Harvest Peppers

The specific time when to shoot bell peppers in a greenhouse depends on how ripe the fruits you need. The difference between the terms of technological and biological maturity ranges from 20 days to 1 month, depending on the variety.

The period when to harvest peppers in a greenhouse depends on what stage of maturity you want to harvest them. Pepper does not have a long shelf life, so it is better to harvest it at a technical degree of maturity. Compliance with the temperature regime and humidity can significantly extend the shelf life without losing the quality of the fruit.

How to harvest properly

Many summer residents are concerned about the problem of how and when to harvest pepper in a greenhouse, because failure to comply with these conditions significantly affects the safety of vegetables.

When grown in a greenhouse, the first peppers are removed in August, and the harvest is completed in late autumn. Determining when the fruits are fully ripe is very simple - when touched, they begin to emit a characteristic crackle.

When ripe, vegetables concentrate the maximum amount of useful substances: trace elements and vitamins.

At the technical stage of ripeness, the fruits are harvested weekly, cut off from the bush along with the stalk. Its presence extends the shelf life of pepper without affecting the taste.

What rules should be followed when harvesting fruits?

Remove the peppers carefully, without injuring the plants, as they are very fragile. - Do not delay harvesting the fruits, do everything in a timely manner, otherwise the ripening of the fruits may slow down.

On average, up to 4 crops of pepper can be harvested in one season.

Remove peppers carefully without damaging the plants.

With a sharp cold snap, they collect all the peppers remaining on the bushes. They are sorted according to the degree of maturity, damaged fruits are unsuitable for storage.

Shelf life

Unfortunately, the pepper does not have a good keeping quality. If storage conditions are violated, it can rot in just a couple of days. Vegetables are selected for storage without signs of disease, damage and dents. Thin-walled peppers are best refrigerated.

It is best to store fruits in polyethylene bags with a thickness of 120 microns, wooden and plastic boxes. The film does not allow air to pass through, carbon dioxide is released under it, displacing oxygen. If there is no polyethylene, paper is used in which the pepper is wrapped.

The best storage place is the basement, in which the vegetables are laid out in boxes, baskets, other improvised containers or polyethylene. The average temperature should not exceed +10 degrees, air humidity 80-90%. Peppers wrapped in paper are stored for an average of 1.5 months without loss of consumer qualities.

Peppers have distinctive feature absorb odors, so take care of the cleanliness of the containers. There should not be any odors in the basement equipped for storage; it is better to lay out the fruits separately from other vegetables. In the absence of a cellar, vegetables can be stored in the refrigerator for one month.

Sweet pepper is subjected to drying, canning or freezing, it is used in cooking in fresh and processed form. It is also added to various pastes, purees and caviar. Dried and frozen vegetables are used to prepare soups, side dishes, snacks.

about when to shoot peppers in a greenhouse

Source: https://ogorodnik.net/kogda-snimat-perets-v-teplitse/

Vitamins P, C, B, B1, B9, potassium, magnesium, iodine, iron, chromium, calcium and many other trace elements make pepper indispensable in the fight for a healthy heart and blood vessels. Unfortunately, in pursuit of a large harvest, an industrial vegetable is saturated with pesticides. Therefore, it is better if you grow bell pepper yourself.

Sweet pepper is not very whimsical, so it can be grown throughout Russia. Somewhere you will need to give it more heat, somewhere - nutrients, but, one way or another, its cultivation will not be a problem for you.

Plant varieties are different, and their choice depends on what you want to harvest in the end.

If you need the fruits of bell pepper for cooking all kinds of dishes and food in its natural form, then you should opt for varieties such as Gladiator or Ermak.

But "Medal", "Black Cardinal" and "Victoria" will suit you if the purpose of growing a plant is pickling. These best varieties of peppers for greenhouses have small size which fits comfortably in jars.

Greenhouse conditions, thanks to which the plant receives the necessary temperature for maturation, is not the only requirement for gardeners. The harvest of bell pepper ripens well when the plant develops in the soil specially prepared for it. However, it is not difficult to do this at all. The main thing is to create a new fertile layer.

It is advisable if you bring into the greenhouse a layer of soil that was previously used for growing pumpkins, onions, carrots or cabbage. The addition of compost or manure is also encouraged. In addition, during planting seedlings, the use of industrial mineral fertilizers. But for the presence of fungus and rot you need to look.

Then you can harvest a rich pepper crop.

Bulgarian pepper is a heat-loving and unhurried plant. Proper cultivation of pepper in a greenhouse also depends on the placement of seedlings in the garden. Put it in the necessary conditions better even before landing on the garden in February.

The seeds of the plant are placed in boxes, after a month they are transplanted into peat pots. This should be done when the bell pepper has a few leaves. They are planted in pots in pairs. For seedlings already at home, special care is needed.

For example, you need to loosen the soil daily. But it is necessary to water moderately.

The ceremony of planting seedlings in the greenhouse should be done when the soil has already warmed up - around the end of April, if the plant has a sufficient number of leaves. And clean up when mature.

The process of planting sweet pepper seedlings must be observed not only in accordance with calendar dates, but also with temperature conditions. So, the plant should be planted in soil warmed up to at least +18 degrees. By the way, if you are the proud owner of a heated greenhouse, then it makes sense to plant seeds directly into the greenhouse.

Growing pepper in a greenhouse can be done in two ways. different ways: in the garden or in special polyethylene bags.

Growing sweet pepper requires the creation of competent beds that will allow it to grow freely, and make it easier for you to care for it. How many beds you will have and what is their size, you determine yourself in accordance with the design of the greenhouse.

It could also be a greenhouse. However, you should not make them too high - just raise the ground up to 20 cm.

The length of the bed of bell pepper can be from the beginning to the end of the greenhouse, but it is better to make the width such that two bushes fit on it. So access to each bush will be optimal. The very same distance between plants should ideally be 30 cm, which will ensure freedom of ripening.

The method of planting sweet peppers in polyethylene containers creates individual, comfortable conditions. In this case, you will not need beds, and there will be a constant temperature inside the bag.

This will have a positive effect on the crop, as the seedlings will not experience daily temperature changes.

This method of growing bell pepper is relevant if you do fertile soil in the whole greenhouse fails for some reason.

Summer residents should remember that sweet pepper, although unpretentious, can hardly tolerate transplants. Therefore, it is necessary to place its seedlings in greenhouse conditions directly in peat pots. This planting system is ideal as you won't disturb the plant's root system and provide additional fertilizer when the peat begins to decompose.

If it turns out that your pepper does not grow in special pots, it should be planted along with a clod of earth that forms around its roots. At the same time, 1.5 liters of water must first be poured into the hole. Then the hole must be covered with dry earth. Ideally, sprinkle mulch on top.

Care for pepper in the greenhouse is one, and in the open field another. If the climatic conditions are such that you can afford to grow a rich crop outdoors, then a greenhouse is not necessary.

In any case, even in open ground, some summer residents cover seedlings nonwoven fabric, which they pull on arcs.

If it is less than +15 degrees outside, it makes sense to cover an improvised greenhouse with a film so that condensate does not fall on the plants.

Only those plants that have reached the age of 60 days can be in the open ground. It should be planted at a distance of 40-50 cm. Otherwise, the bushes will be crowded.

Proper cultivation of bell pepper in film greenhouses will allow you to consistently harvest a good harvest from each bush of any variety. What needs to be done for this? Water in time, loosen the soil, tie up in time, remove weeds, fertilize and pinch.

The excellent quality of bell pepper is that it is not moisture-loving. It does not need to be watered often, which makes it easier to care for seedlings. However, too dry conditions in film greenhouses can ruin the plant. When it does not get water, the flowers fall, which ultimately negatively affects the crop.

If you do not have the opportunity to water the bell pepper in portions on time, create conditions in order to retain moisture. In this regard, mulching will help, otherwise, a mound of grass that is placed on the beds. Mulching also creates warmth and humus.

If you use mulch, then the plant can be watered only three times a week.

You can easily determine the time for gartering a plant by the ripening of the crop. When the fruits are poured, they begin to bend the seedlings to the ground. It was at this time that you need to install a support for each bush and tie it with a rag ribbon.

Pinching is also an important and necessary process for bell pepper to give a wonderful harvest. It consists in breaking the branches on the stem of the plant from below. Otherwise, this is called the removal of stepchildren.

This must be done so that the nutrients do not go to the growth of additional stems, but to the ripening of the fruit.

It is not worth tearing off stepchildren in the heat, since in such weather they, on the contrary, help the stem to cool.

Greenhouse pepper care also consists in the qualitative removal of weeds that can oppress seedlings, depriving them of nutrition and light. Not only weeding, but also mulching will help solve the problem. In the shade of crushed grass harmful plants practically do not grow.

As for fertilizers, in this case you will have to work hard, because varieties of sweet peppers love versatile top dressing. In small quantities, fertilize the soil in film greenhouses should be weekly.

It is necessary to take into account the fact that during the growing season the plant especially needs nitrogen-containing substances. As it matures, you need to add fertilizers with phosphorus. If aphids appear, fertilize with potassium.

When to harvest?

Some certain rules who say that it’s definitely time to remove the pepper from the greenhouse, no. But the summer resident can easily recognize ripe peppers by appearance. It is necessary to collect it in film greenhouses together with the stalk.

Take scissors and carefully cut the fruit. If your crop is large, then it makes sense to sort it. You need to remove and put a clean pepper in one pile, the damaged one will go for blanks - we put it aside in the second. And we remove the unripe in the third.

Peppers should be harvested in the fall before the onset of frost. It should be borne in mind that different varieties and ripen in different ways. So, early ripe varieties should be removed starting from the 90th day of their life. Mid-season ripen at 110 - 130 days.

And late-ripening peppers, respectively, need to be harvested after 130 days.

A word of advice for those who want to harvest quickly: unripe fruits will sing faster when you cut off the top of the bush. It is then that the pepper itself will do everything to make the fruits ripen faster. Although you can still shoot an unripe vegetable. After a while, he will mature.

Harvest problems

Caring for pepper in a greenhouse is not only timely watering, but also a fight against problems. In the process of aging, peppers can experience various difficulties, get sick and suffer from pests. But if you take care of it in time, identify the cause of the problems and provide competent care, you can defeat any disease and rot.

So, yellow leaves will tell you about excessively dry air, even if the ground is moist. If the plant does not grow or flowering has stopped, the reason may lie in the cold. If you notice that the trunk and shoots become as if wooden, the fault is inappropriate climatic conditions - the temperature is below +15 or above +30 degrees.

As for pests from the genus of insects, the enemies of pepper are aphids, thrips or Colorado beetle. They must be destroyed with special chemicals.

If you want to remove blossom end rot, you should feed the plant with calcium fertilizer. This disease is considered a real pepper scourge.

By the way, rot will inevitably occur if there is high humidity and constant heat. But if the plant rots under normal conditions, then the virus is to blame.

Preventive measures in this case are spraying healthy bushes with chemicals, but infected plants are also removed from the soil. Next, the earth needs to be covered with ash and loosened.

At the same time, you can not water it until it starts to crack.

Growing a pepper crop is quite simple if you choose the right soil for it and apply the appropriate care. Pepper does not need complex and multi-stage care, but it is important to know its weak and strengths. It is then that the harvest of this crop will give you moral satisfaction from the amount grown, and its high quality will supply you with vitamins for the whole year.

Source: http://yavteplice.ru/urozhaj/kogda_ubirat_peretc_iz_teplitcii.html

Pepper harvest and storage

Before discussing the collection and storage of pepper, it should be clarified which particular culture will be discussed. Our gardeners grow two types of pepper - sweet and bitter. Their agricultural technology is similar in many respects, but there are differences, especially with regard to harvesting.

Sweet pepper (syn. Bulgarian, capsicum)

The maximum amount of vitamins and other nutrients is found in fully ripened peppers. But everyone knows that the ripe fruits of sweet varieties are stored very poorly - they have to be immediately eaten or processed. Therefore, it is recommended to collect not yet fully ripened pods that are in the phase of so-called technical ripeness.

The state of technical ripeness usually occurs 2-2.5 months after germination. At this time, the fruits already reach the size characteristic of a particular variety, but do not yet have the proper color. Terms of technical maturation are individual for different varieties and should be indicated on the seed bags.

Peppers that have reached technical ripeness can lie for up to two months or even more. At this time, they gradually ripen without losing their nutritional and commercial qualities.

To move from one phase of ripeness to another, that is, from technical to biological, the pods need from several days to two and a half weeks.

The duration of the process depends on many factors, but, first of all, on the ambient temperature. The higher it is, the faster the ripening.

Therefore, to store pepper long time, it is necessary to provide him with 7 to 10 ° C during the ripening period, and about zero after its completion.

The onset of biological ripeness of peppers will be indicated by a change in their color - it becomes brighter, the same as the fruits of this variety should have. Another sign is a characteristic crackle that occurs when pressed. Immature pods do not have it.

Usually the collection of peppers is carried out selectively, once or twice a week, as they are ready. Total harvesting is carried out only with the threat of frost, which this crop does not tolerate at all. The calendar dates for the start of harvesting largely depend on where the plants are grown - in a greenhouse, greenhouse or open field.

Cut off the finished fruits should be extremely careful, with the stalk, so as not to damage the very fragile twigs. It is best to use a special pruner or scissors for this purpose.

To store sweet peppers, it is necessary to select healthy fruits that do not have damage. The easiest way to do this is to lay out the pods thin layer somewhere cool and well ventilated, such as a basement. In about a week, sick and weakened specimens will certainly manifest themselves - they will begin to rot.

Healthy peppers for disinfection are recommended to be processed blue vitriol- it is enough to dip in a one percent solution and then dry directly in the air. It is most convenient to store them in boxes with a capacity of not more than 10 kg, which can be either wooden or made of other materials. The walls and bottom can be lined with wrapping paper, or you can wrap each pod individually in it.

If the temperature in the basement does not exceed 10 ° C, and the humidity is between 90 and 95%, the fruits will ripen within a month. Then you should lower the temperature to zero degrees - this will extend the storage for another two months.

If there is enough space in the basement, you can store peppers directly on the stems. To do this, the selected bushes with fruits are pre-sprayed with a one percent solution of vitriol, pulled out along with the roots and hung upside down.

Peppers can also be stored in the refrigerator. To do this, they are placed in plastic bags with small holes for air access. It should be borne in mind that red varieties last longer than green ones.

Hot pepper (syn. hot, red, chili)

Otherwise, bitter peppers are harvested and stored. They should be harvested only after reaching full maturity, when the pods acquire their true color - they turn red, orange or yellow.

Hot peppers are stored in a completely different way than their sweet relatives. The tissues of these varieties contain sharp and burning substances, which largely determine their specific taste.

The riper the fruit, the more this bitterness, which acts as a natural preservative, is in it. Because of it, the pod is practically not subject to decay - it does not deteriorate, but gradually dries out.

If required not very stinging and spicy pepper, then it is quite possible to remove it from the branch unripe.

Hot peppers are most often stored in dried form - whole pods in boxes or boxes. But you can grind them and pour them into glass jars or paper bags. Some housewives tie each fruit with a thread by the tail and connect it into a bundle. It is convenient to hang such bundles somewhere in a cool and dark place.

There is one more interesting way storage of bitter pepper - in vegetable oil. To do this, ripe, well-washed pods are placed in a glass vessel and poured with refined oil. After a couple of months, it forms a kind of fragrant tincture.

Source: http://sortoved.ru/vyrashhivanie-rastenij/sbor-urozhaya-perca-i-ego-xranenie.html

How to determine the degree of ripeness of pepper and when to harvest

Pepper in the greenhouse has several degrees of maturity. good harvest pepper in the greenhouse, care must be taken to ripen the fruit earlier. But in central Russia, it is not always possible to fulfill what was planned, since daylight hours and weather do not allow culture to develop actively.

Pepper ripens faster if the bushes are located at a distance from each other. In this case, the plants receive the optimal amount of light. If you have purchased tall varieties, it is better to place them in the central part of the greenhouse, undersized species it is advisable to place at the edges of the building. Unthickened plantings are easier to ventilate, the risk of fungus is minimized.

The technical ripeness of the peppers means that they should be picked slightly underripe. Such fruits have a yellowish or greenish color, tolerate transportation well and are stored. long time

Determining the degree of maturity

Pepper in the greenhouse has several degrees of maturity. There are 2 main varieties: biological and technical ripeness.

Biologically ripe peppers differ in color. She may be:

• orange;
• red;
• yellowish;
• brown;
• purple.

Ripe peppers should not be stored for a long time. The maximum storage period is 2 weeks. Therefore, the vegetable must be immediately removed and processed.

As a container for storage, you can use bags with a thickness of more than 120 microns

The technical ripeness of the peppers means that they should be picked slightly underripe. Such fruits have a yellowish or greenish color, tolerate transportation well and are stored for a long time, if optimal conditions are created for this.

When the vegetable is harvested unripe, it can be stored for more than 2 months. It is better to place the fruits in the refrigerator or cellar.

Can also be used wooden boxes by laying newspaper or paper on the bottom. Peppers should be laid out in layers, sprinkled with sand. To increase the shelf life, each vegetable can be wrapped with thick paper.

Different types of growth of peppers (video)

Harvest time

Peppers in the greenhouse are harvested based on technical or biological maturity. Biological maturity involves the achievement by the fetus of all the characteristics inherent in fruit type, - color, size, shape.

Technical ripeness involves only the formation of the fetus. Usually it comes after 2 months. The interval between the biological and technical maturity of pepper is a month.

Sometimes it can reach 20 days - it all depends on the variety.

We also invite you to learn about the basic rules and methods of watering greenhouse peppers.

Biologically ripe peppers differ in color. It can be: orange, red, yellowish, brown, purple

Harvest Rules

The first harvest can be obtained in mid-August, and the last before winter. Pepper is harvested mainly when it is in the technical and biological stage of ripening. At this time, the optimal amount of useful elements is concentrated in the fruits, including vitamins, salts, sugar. To determine that it is time to start picking peppers is simple - by the sound: ripe vegetables begin to crackle.

If you are picking fruits in the greenhouse at the technical stage of maturity, you need to act selectively. Harvest vegetables at intervals of 7 days. Peppers should be cut along with the stem. So you will increase the shelf life of vegetables, and pepper will retain its beneficial properties.

What rules should be observed during the harvest?

• Do not damage the peppers, as they are naturally fragile.
• If you delay the timing of harvesting, the growth of the crop may stop.
• During the growing season, an average of 4 fruit crops can be harvested.

For long-term storage, you need to choose the strongest peppers. There should be no mechanical damage on the fruits - dents, cracks

When frost hits, you should collect the remaining peppers and get rid of vegetables unsuitable for storage. Sort fruits according to maturity. So you will understand how long it will take for certain vegetables to ripen.

Terms and rules of storage

Pepper, like many other vegetables, has a weak keeping quality. If stored incorrectly, it will rot in two days. When properly stored, these vegetables can last up to a month longer than eggplants or tomatoes. For long-term storage, you need to choose the strongest peppers. On the fruits there should be no mechanical damage - dents, cracks.

The ability to store depends, among other things, on the variety of pepper. If you choose the right type of vegetable, it will be stored for a long time.

As a container for storage, bags with a thickness of more than 120 microns or boxes can be used. Transport and sell vegetables in plastic packaging. There must be a perforated membrane on the side wall of the container.

Storage in polyethylene has several advantages: it does not allow air to pass through, and carbon dioxide is formed inside the bag, displacing oxygen. In addition to polyethylene, fruits can be wrapped in paper.

Storage in polyethylene has several advantages: it does not allow air to pass through, and carbon dioxide is formed inside the bag, displacing oxygen. In addition to polyethylene, fruits can be wrapped in paper

It is best to store vegetables in the basement. First, they are laid out in boxes and baskets or packages in 2 rows, and then put on the shelves. It is important that the ambient temperature is 10 degrees and the humidity is about 85%. Vegetables wrapped in paper are well preserved for 1.5 months without loss of quality and taste characteristics.

Pepper fruits absorb odors well, so it is important that the storage room does not smell of anything superfluous. It is good if the pepper is placed away from other vegetables. The container should also not smell and should be as clean as possible.

If it is not possible to store vegetables in the basement, you can place them in the refrigerator. In this case, the storage time will decrease, but if the humidity reaches 80% and the temperature is 9 degrees, the peppers can lie without damage until the next month.

The fruits can be used both fresh and processed. Peppers can be stewed, frozen, dried, canned and boiled, made with the addition of pasta, mashed potatoes and caviar. Fruits often go for conservation. Frozen and dried vegetables can be used to prepare side dishes and soups, and they can also be used as a snack.

You may also be interested in the article in which we talk about the causes of twisting and wilting of greenhouse pepper leaves.

Formation of peppers in a greenhouse (video)

After harvesting in the greenhouse, vegetables must be stored. This is not easy to do, since the shelf life of fruits is often short. But, if you correctly collect at the technical or biological stage of ripening, select the temperature and humidity conditions in the storage room and wrap each fruit in paper, the keeping quality can be increased.

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Every gardener wants to collect as much as possible earlier harvest pepper. But not everyone knows that it is possible to speed up the ripening of fruits using some methods.

1. Formation of a bush.

• To speed up the ripening of pepper, it is necessary to cut off the lower leaves of the bush and remove the side shoots. This will stop the growth of green mass and the plant will not spend energy on the growth of leaves and shoots.

It is also necessary to pinch the top of the bush. As a result, the plant will send all the nutrients to fruit ripening.

• Buds that have recently started should be removed, as they will not have time to form a fruit and ripen. The plant will give strength to this process, but it will be useless. Therefore, we remove such buds so that the plant directs its forces to ripen the already formed pepper.

2. Fertilizer:

• Ash. Peppers need to be fed with phosphorus-potassium fertilizer. Therefore, ash, consisting of 30 microelements, has a very good effect on the ripening of fruits.

• Iodine. To prepare a solution in a bucket warm water with a volume of 10 liters, dilute 30 drops of iodine. Pour the resulting solution over wet soil. Pour 2 liters of solution under each bush. We feed this once a week.

3. Covering material.

To make pepper ripen faster, you need to cover the bushes with agrospan or other covering material. During the day we open the pepper, and close it at night. This will help maintain a favorable microclimate and avoid sudden changes in temperature.

It is worth noting that it is necessary to carry out these procedures at a temperature not lower than +10 degrees. If the temperature at night drops below +10 degrees, then it is best to collect the pepper and put it at home for ripening.

And how to use the harvest you can find on my channel "The Joy of Being", where I publish for you a lot of exclusive recipes for homemade preparations.

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You can enjoy the taste of sweet bell pepper both in summer and in winter, and whenever you want. Unless, of course, it is first grown and then preserved. It seems that growing is not a problem, there are questions about how to store bell peppers at home. And there would be one problem, but there are two of them at once. First you need to decide how to save ripe fruits, and if unripe ones remain on the bushes, they must first be brought to maturity in some way, and then put into storage. How to do all this?

There is no storage without preparation

You can argue about this, but then the plucked ripened fruits in any of the storage facilities will lie no more than 2-3 weeks. And it's in best case. The green ones will either never become fully edible, or they will rot.
If you want it to be as it was said at the very beginning, you must comply with some requirements.

1. Late varieties are grown for long-term storage.

2. During the harvest, the fruits are cut with the stalks, and the place of the cut must be dry.

3. If it happened and the weather is damp, the peppers are dried, but not washed.

At the end of the preparation, all immature specimens are set aside, they will be stored according to their own rules. Mature ones lay in the other direction, for them their own places of storage. The spoiled ones are processed and used for food. More about maturation.

Storing unripe bell peppers

Someone may ask why waste time, take care of green fruits, wait, worry and hope that they may turn red. Only there can be no experience if you know how to store peppers so that they turn red, and where to store them. But before laying the crop in the places of its winter maintenance, you need to know what is required for full ripening. According to climatic and not only conditions, these are:
- temperature as close as possible to plus 10º С;
- humidity 95%, this is ideal;
- lack of light.

There are several options for the storage location of unripe sweet peppers. But more on that a little further, but to begin with, about what is impossible. It is unacceptable to use a refrigerator as storage for ripening. At low temperature nothing will ever mature. Rot - yes, and the whole result. For "green" is different.

Cellar. Universal holding place harvested crop. Why excerpts? Because the collected fruits are laid to ripen, and not stored. At this time, it is warm enough outside and the microclimate in the cellar is just right for the “transformation” of a green vegetable into a ripe red one. The classic version of the container for fruits - wooden box. Peppers are laid in it either as is, or each pepper is wrapped in paper. And so, and so the vegetable will ripen, but there is a nuance. Without "packaging" ripening is faster, which means that the shelf life is reduced. In the package, the redness of the fruit will have to wait longer, but it will also be possible to eat them longer. But if a full-fledged pepper needs to be obtained as quickly as possible, several ripe apples are placed in a box, the process of “turning” green into red is accelerated. In the case when the vegetable in the cellar both ripens and is stored further, the time of its storage in total may be up to six months.

House or apartment. Few people imagine how to store Bulgarian pepper at home so that it both ripens and does not deteriorate. There is a question, and there is an answer. For aging in the apartment, the fruits are determined in the pantry or on the balcony, preferably not glazed, in the house on the veranda or in the pantry. The best place is where the temperature meets the requirements. Laying is done, as in the cellar. The vegetable, with or without paper, is put in a box, only the box is covered with rags so that light does not penetrate inside. Instead of a box, you can use another container, the main thing is that it be ventilated. The shelf life of green pepper in autumn on the veranda or on the balcony is about 2 months.

On the bush I mean not in the garden, but in the cellar or at home. The method of storage is non-standard, but effective. When the weather deteriorates thoroughly, the bush is pulled out with all the fruits and hung out in the cellar or in a cool room. If the place is cool but bright, the bushes are tied thick cloth. The shelf life of a green vegetable at home or in the cellar is up to 2 months.

Storing ripe bell peppers

The problem is simpler than the previous one, since the question of how to store peppers so that they turn red has already been resolved. It remains to save the entire crop until spring. What to look for in terms of storage space? The storage can be equipped in any place where the air temperature either exists or can be “created” within plus 2º C.

Cellar. Of all the previously considered options, it is suitable in the first place, before winter it will be cold in it. On the long-term storage the fruits are also laid in a box, but already in dry sawdust, for lack of dry sand, or wrapped in paper. In the cellar, the vegetable is stored for about 4-5 months.

Balcony. The second place in terms of storage quality. Containers on the balcony or loggia use the same - a box with sawdust. The option is not the worst, but even in sawdust and in a box wrapped in rags, the fruits are stored until the outside temperature drops to minus 10º C, then the “storage” is brought into the room.

Fridge. A small but reliable place for peppers for the winter. True, it is loudly said for the winter, the shelf life in such a “room” is about 3 months, and there is not much space. But the microclimate in the refrigerator never changes, the risk of damage to the vegetable is minimal. Paper is used for packaging, it is wrapped around each peppercorn, or plastic bag with small holes for ventilation. To keep fruits as long as possible experienced housewives lubricate them sunflower oil. One more thing, if we talk about storage for more than 3 months, the freezer cannot be ignored. You don’t need to cook anything in it, you can even peel the pepper, put it as it is convenient, and calmly consume the product for six months, or even longer.

In conclusion, about the “non-standard” way of preserving a vegetable - drying. Although this is probably not storage, but more preparation, since we are talking about the processing of the product. But be that as it may, in addition to the rest, this method also has the right to exist. And who likes fresh juicy pepper more, can store it using traditional storage.

Along with this article, they usually read:

Pepper in the beds, even with fruits, even without fruits, is not very susceptible to garden diseases. But what to do when these diseases do appear? Yes, as always. First, the disease is determined, then the drug is selected and treatment is carried out. Everything is very simple if you know how to do it all.

Getting a big harvest of Bulgarian sweet pepper is the dream of every gardener. Only such a dream may not come true if, in the process of sowing seeds and growing seedlings, care is not taken to protect young plants from diseases. But if you know what diseases seedlings suffer from and how to treat these diseases, you don’t have to worry about the future harvest.

A matter of choice the right kind pepper for the next season is relevant for every summer resident. Own experience- it's a good thing, but he won't advise you anything new. Reviews of summer residents from different regions- this is much more interesting. Take a look at the results of 2016 collected in a single rating.

"Gardener and Gardener" prepared a rating the best varieties peppers according to vegetable growers for 2015. In addition, you will find promising new varieties from some of the different growers that are doing well. Get ready for the new season, gardeners-experimenters!