Peppers

VEGETABLE CROPS PRODUCTION GUIDE

FOR THE ATLANTIC PROVINCES

Prepared by the ADVISORY COMMITTEE ON VEGETABLE CROPS

Published by authority of the ATLANTIC PROVINCES AGRICULTURE

SERVICES CO-ORDINATING COMMITTEE

Introduction

Peppers are a member of the Solanaceae (night shade family). Capsicum annum is a native of the
tropics and is related to many crop plants such as potatoes, tomatoes and eggplant. Peppers may
be "hot'' or "sweet''. The fruit size varies from 1 to 30 cm in length, from thin to thick fleshed,
conical to blocky or flattened, both yellow and green, at an immature stage, and with, red, yellow
and brown mature fruits. This plant is a perennial in warm climates but grows as an annual in
northern climates.

It is thought that all species of capsicum are of American origin. The centers of origin appear to
be Mexico and/or Central America. When America was discovered peppers became adopted
immediately and their use became worldwide.

Peppers are a long season, heat loving crop. This crop requires 3 ½ to 4 months of frost free
weather for good yields. They are very sensitive to frost and cold weather so are not generally
transplanted until mid June. The minimum soil temperature for seed germination is 15 C with a
maximum of 35 C and an optimum range of 18 to 35 C. Best growth and quality occurs at an
optimum range of 21 to 24 C with a minimum of 18 C and a maximum of 26 C. Fruit set for
many cultivars fail when temperatures drop below 13 to 18 C. At temperatures above 32 C
blossom drop becomes excessive. Large fruited cultivars tend to drop many of the flowers that
form after several fruit have started to develop on the plant. Flowering will resume if these fruit
are harvested and soil and weather conditions are favourable.

Only with the development of cultivars such as "Ace Hybrid'' and "Super Set'', has pepper
growing in the field become a possibility. Peppers are mainly limited to the areas of the Atlantic
provinces which can successfully grow grain corn.

Peppers require an adequate and regular supply of water. Well drained soils, well supplied with
organic matter are required. Sandy loams and loams are optional. Sheltered fields with natural or
artificial windbreaks are necessary.

High production is possible in unheated tunnel houses. Early cultivars may have some fruit by
the 1st week in July and production can carry on until late October. Red peppers do not mature
on cultivars such as "Super Set'' until late August. In the field crops are highly variable in yield
from year to year. 10,000 kg per hectare is thought to be a good field yield. In tunnel houses
yields of 4.5 kg per square meter have been obtained (45,000 kg per hectare).

No sizable area of this crop is grown in the Atlantic Area. Tunnel houses are starting to show
some promise for direct marketers. Due to the high capital costs of tunnels and the fluctuating
wholesale prices of peppers it is not known whether wholesale markets could be economically
developed. Specialty peppers such as yellow, hot, red, etc. may be grown for retail chain stores or
the H.R.I. Trade.

Nutrient Content: Excellent source of Vitamin C. Good source of other vitamins and minerals
including potassium. Low in calories - one medium raw pepper contains about 15 kilocalories.

Crop Establishment

Seed Treatment - seed may be pelleted for mechanized greenhouse seeding (for transplant
propagation).

Seeding/Planting - Peppers germinate and grow slowly so seed should be sown 9 to 10 weeks
before field transplanting. Peppers must be started in a greenhouse or hot bed. The seed is sown
in shallow flats of soil or soilless mix. A temperature of 27 to 29 C is required for good seed
germination and steady plant growth. Approximately 200 g of seed is enough to produce 25,000
plants.

When the first leaves are about 1.5 cm long, transplant the seedlings to other flats containing a
fertile compost soil. Space the plants 5 to 7 cm apart. Where space is available, transplanting to 8
to 10 cm plant container will produce larger plants with compact, well-developed root systems.
These plants suffer less from transplanting shock.

Alternatively, plants can be raised by seeding raw or pregerminated seed directly into peat pots,
multi-pot trays, wedge-shaped plant modules or directly into beds. Such systems are less labor
intensive, results in superior plant material raised in shorter time and reduces transplanting
shock.

Pepper plants are hardened for about one week before transplanting to the field by reducing the
soil moisture supply and maintaining a temperature of 13 to 16 C. Hardening of pepper plants
gives resistance to wilting, but not to frost.

The number of flowers and fruits on the plants can be increased by exposing the seedlings to a
controlled cold treatment, as follows:
1. Germinate seed at 27 to 29 C in flats of sterilized soil or whatever sterile medium is used for
growing young seedlings.

2. When the third true leaf of the seedlings appears, grow the plants at a minimum night
temperature range of 12 to 13 C for 4 weeks. The plants can receive the cold treatment either
before or after the first transplanting. The plants should receive as much sunlight as possible.

3. After 4 weeks of cold treatment, grow the plants at the recommended temperature of 21 C.
Transplant to the field only when the soil has warmed and the danger of frost is past (early to
mid-June). In tunnel houses depending on supplemental heat, from early May to early June.

Space rows 60 to 75 cm apart, depending on equipment to be used. Space plants 40 to 45 cm in

Crop Management

Black plastic mulch is effective for pepper production in controlling weeds around the plant and
is often beneficial in obtaining higher early yields. Clear plastic mulches are more effective at
warming the soil and promoting better growth but weeds under the plastic must be controlled
with a herbicide.

Poor setting of fruit is usually the principal cause of low yields. Low night temperature (below 13
to 18 C) or extremely hot temperatures (in row tunnels or tunnel houses) are the principal causes
of poor blossom set. Tarnished plant bugs also injure pepper flowers causing them to drop.

Drip irrigation is being used on this crop in combination with black plastic mulch in the field and
tunnel houses.

Row tunnels can be used with this crop. They are labor intensive due to ventilation needs.
Smaller growers with retail markets may be interested in this type of plasticulture.

Nutrition

ALL ADDITION OF LIME AND FERTILIZER OR MANURES SHOULD BE BASED ON

Peppers respond to a good fertilization program with a continuous supply of plant nutrients but
not a highly fertile soil.

Manure - may be applied and fertilizer rates adjusted.

Lime - may be applied to maintain the soil pH in the range 6.0 to 6.8.

Nitrogen - nitrogen is usually partly broadcast preplant along with the needed phosphorus. After
some fruit is set, nitrogen can be sidedressed. Foliar sprays of urea may also be used. Up to 70 kg
per hectare of actual nitrogen may be required in total. This has to be adjusted for application of
manures and following legume sod.

Phosphorus - a starter solution high in phosphorus should be used at the time of transplanting.
Band the phosphorus if mechanically possible. Use fields high in phosphorus.

Potash - peppers do not have a high requirement for potash. It would be best to broadcast and
incorporate, before planting if needed.

Magnesium - a deficiency may occur if soil levels are low. Apply dolomitic lime prior to
planting or apply foliar applications of magnesium sulphate (Epsom Salts).

Sulfur - apply gypsum if a deficiency is anticipated. This usually occurs on sandy soils low in
organic matter where manures are not used. Gypsum is also a good source of calcium.

Micronutrients

Boron is not generally needed unless soil levels are low. Foliar spray(s) may be applied, if
necessary.

Application method - At transplanting apply a starter solution high in phosphorus. Under high
temperature conditions or in dry sandy soils reduce the amount of fertilizer by one half but use
the same volume of water. This will reduce the risk of crop injury under these growing
conditions. Broadcast some of the nitrogen and all of the phosphorus and potash before planting
and work into the soil. If possible nitrogen should be sidedressed. Banding of large amounts of
nitrogen and potash may injure this crop. In tunnel houses and fields fertilizer may be fed through
trickle irrigation systems.

Pests and Pest Control

Weeds

Perennial weeds must be controlled before planting. In the field preplant incorporated herbicides
may be applied to effectively control annual grasses and some broadleaved weeds. There are only
a few available herbicides which provide fair weed control for use on peppers after transplanting
and pre-emergence to annual weeds. These materials control annual grasses but only a small
spectrum of annual broadleaf weeds. Cultivating and hoeing are necessary to control weed
escapes from herbicide treatments. Black plastic mulch can be used in the field and tunnel houses
to control weeds. Care must be taken to avoid fields where residual herbicides from the previous
year persist in the soil, as crop injury may occur.

Diseases

Damping off (fungi)

Control: Apply a fungicide seed protectant. Plant seeds at recommended rate into sterilized
seeding mix and flats. Supply adequate moisture but do not over water, and maintain night
temperatures above 16 C. Drench immediately after planting with a fungicide. If damping-off
occurs continue to apply fungicides at weekly intervals.

Verticillum Wilt (fungus)

Characteristics: Caused by a soil-borne organism that can survive in the soil for many years.
Lower leaves yellow and wither, eventually whole plant may wilt and die.

Control: Grow seedlings in sterilized soil. Treat seed with fungicide. Avoid fields recently
planted to pepper, tomato, potato or strawberry (a four year rotation). Do not plant before soil
temperature has reached 16 C. Use resistant cultivars.

Bacterial Spot (bacterium)

Characteristics: Caused by a bacterium this disease affects both leaves and fruit. Leaf spots are
up to 0.5 cm, gray-brown and often drop out causing leaves to look ragged. Fruit spots are raised
and scab like. The disease is carried on the seed and spreads rapidly with continued wet weather.

Control: Sow hot water treated seed. Grow seedlings in sterilized soil and flats. On the first
appearance of the disease, make several applications of fixed copper at label rates. Infected plants
should not be set in the field. Follow at least a two year rotation and do not follow tomatoes.

Viruses

Peppers are susceptible to the same viruses which infect tomato. See control recommendation
under that crop.

Insects

Cutworm

Characteristics: Cutworms are dull colored, soft-bodied caterpillars found at the base of plants,
just under soil level. They feed on seedlings, cutting them off at soil level or just below.

Control: See Atlantic Provinces ‘Guide to Pest Management’ for details.

Aphids

Characteristics: Aphids are small, soft-bodied, slow-moving insects. They are often found in
large colonies on the undersurface of leaves. A colony consists of winged and wingless adults
and various sizes of nymphs. Aphids may be black, yellow or pink, but mostly are various shades
of green. Aphids feed by sucking plant sap. Saliva injected while feeding may carry plant viruses
or may be toxic to the host plant. Feeding by large numbers discolors foliage, curls leaves, and
damages developing buds. The plants may be covered by a sticky substance, honey dew, which is
excreted by the aphids.

Control: Transplant aphid free plants and use insecticides as needed. Good spray coverage is
essential for adequate control.

Tarnished Plant Bug

Characteristics: Small 6 mm long insect, mottled white and yellow with touch of black on
wings. Nymph is very small, greenish-yellow and marked with black dots on the thorax and
abdomen. They overwinter under bark or leaf-litter, emerging early in the spring and feeding on
weeds and fruit buds. After mating, eggs are laid of stems and petioles. Nymphs
(yellowish-green, 1 mm long) emerge after 10 days, undergoing two molts to become adults
within 3 to 4 weeks. Adults and nymphs are equally damaging; blossoms that have been injured
drop, reducing fruit set.

Control: Apply insecticides when insects first appear. Repeat as necessary.

European Corn Borer

Characteristics: The European corn borer is a flesh colored caterpillar, 2.5 cm long with brown
spots and a dark brown head. They are a problem in some areas, boring into the fruit of the
pepper plant.

Control: Avoid planting near last year's crop field. Also avoid crop rotation with corn. Monitor
insect levels with traps and spray when necessary.

Non-parasitic Disorders

Blossom-end Rot

Characteristics: A physiological disorder. Lack of adequate soil moisture (or the inability of the
plant to take up water) and insufficient calcium uptake from the soil to the fruits during dry
weather have been shown to cause this disorder. Excessive magnesium, potassium, sodium, or
ammonium salts, or a deficiency or soluble calcium salts, all tend to decrease calcium uptake.
Rapid early growth adds to the problem because it increases the need for calcium.

Control: Timely irrigation will reduce or prevent this disorder. If drought occurs and irrigation is
not possible, cultivation should be very shallow to reduce water loss. Maintain high organic
matter content in the soil and a high soil pH. Spray applications of calcium nitrate, or preplant
applications of gypsum, may be useful if other control measures have not been successful.
SPECIFIC CONTROLS MAY BE FOUND IN THE "GUIDE TO PEST MANAGEMENT" FOR
VEGETABLE CROPS.

Harvesting and Handling

Sweet peppers are usually harvested as green fruit, but if left on the plant to ripen usually become
red, while some cultivars are yellow when ripe. For best yield and quality, green peppers are
harvested when they reach full size, are firm, and have thick flesh. This is shortly before they
begin to change color. Some hot peppers are picked after they have changed color.

Harvest peppers twice a week to achieve maximum yields and pick by using a twisting, pulling
motion with part of the stem adhering to the fruit.

Peppers can be brushed or washed before packing. If peppers are washed, wash water should be
as warm as or slightly warmer than the peppers. Cold water washes reduce the temperature of the
pepper and that of the air inside the fruit cavity. This creates a partial vacuum which draws some
of the wash water (and bacteria) into the fruit. This infects the fruit with bacteria which can lead
to subsequent breakdown.

Storage and Conditioning

Peppers may be held about two weeks if quickly cooled with forced air, hydrocooling or vacuum,
to 7 to 10 C and retained at 8 to 9 C. A high humidity of 95 to 98% is optimal. Packaging in
polyethylene, sufficiently ventilated to prevent condensation is preferable to waxing. Some
ripening occurs at 10 degrees C.

Chilling injury occurs at low temperatures. It requires about 2 days of 0 C, 7 days at 1 C, 14 days
at 7 C to cause injury. The main symptom is surface pitting; that is, numerous shallow roundish
depressions distributed over most of the green pepper fruit surface. Symptoms do not appear until
several days at high temperature after chilling, and are less in high humidity. Alternaria rot
generally develops on injured tissue. Exposure of peppers to ethylene can stimulate ripening and
senescence. Therefore, storage of peppers with apples, pears, tomatoes or other ethylene
producing fruit should be avoided.

Bibliography

(See General References)

Garton, R.W., and J. Bodnar. 1991. Pepper Production. O.M.A.F. Factsheet 91-047. 4 pp.

Diseases and Pests of Vegetable Crops in Canada. 1994. Canadian Phytopathological Society and
Entomological Society of Canada. pp 269 to 289 and 489 to 501.

Peppers Grader’s Manual. 1981. Extension Bulletin E-1568. Extension Service Michigan State
University (chart).
Commercial Pepper Production in North Carolina. 1990. Bulletin 1027. Extension Service,
University of Georgia College of Agriculture. 35 pp.