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Hot Pepper (Capsicum frutescens L.) or siling labuyo,
is a perennial plant with small, tapering fruits, often 2-3,
at a node. The fruits of most varieties are red, some are yellow,
purple or black. The fruist are very pungent. The flowers are
greenish white or yellowish white.
USES and NUTRITIONAL VALUE
Hot pepper is used generally as a condiment. Its extracts ae
also used to control borers and othe larval insects. Each 100
g edible portion contains, as follows:
Nutrient
|
Amount |
| Water |
86.0 g |
| Protein |
1.9 g |
| Fat |
1.9 g |
| Carbohydrates |
9.2 g |
| Iron |
1.2 mg |
| Calcium |
14.4 mg |
| Vitamin A |
700-21600 IU |
| Vitamin C |
242.0 mg |
| Energy Value |
257.0 kJ |
PRODUCTION MANAGEMENT
Varities
|
Description |
| Matikas |
long, tapering, smooth, dark green
fruits, with mild pungency; cooking type |
| C-1550 |
smooth, light green fruits, with
mild pungency, cooking type |
| Inokra |
long, tapering, slightly wrinkled,
light green fruits, not pungent; cooking type |
| Pasas |
2-3 cm long, dark green to deep
red, shiny fruits, extremely pungent |
CLIMATIC AND SOIL REQUIREMENTS
Hot pepper can be grown from low to wind elevation throughout
the year. Production is best, however, during the cool, dry months
of October to March in sandy loam soil.
SEEDLING PRODUCTION
Line sow 200 - 250 g of seeds in a seedbed prepared from a mixture
of equal parts of animal manure, rice hull, charcoal, and soil.
Makes shallow lines spaced at 10 - 15 cm apart and water before
and after sowing. Mulch with rice hull and straw. Provide partial
shade and water regularly. Harden the seedling one week before
transplanting.
LAND PREPARATION
Prepare the area thoroughly. For small areas, make plots 0.75
- 1.0 m wide for two-row/plot planting. In bigger areas, make
furrows 0.5 - 0.75 m apart for single row planting. Apply basal
fertilizer at 5 -7 bags/ha 14-14-14 and 5 - 10 t/ha manure. Transplant
at a spacing of 0.3 - 0.5 m between hills.
TRANSPLANTING
Hot pepper grows best under full sunlight although it can
also tolerate partial shade. Transplant four to five week old,
sturdy seedlings. Prepare raised beds one meter wide and about
20 - 30 cm high. The spacing between hills and rows should be
30 - 50 cm with two rows in each bed. Make holes in the beds
and place a handful of compost or animal manure. Place 1-2 seedlings
in the hole and cover with soil, pressing lightly near the stem
for maximum contact between roots and soil. Water immediately
after transplanting.
Hot pepper can also be grown in clay pots, cans and plastic bags.
It can be treated as an ornamental if maintained properly.
FERTILIZATION
Hot pepper responds well to inorganic fertilizer. However,
animal manure and compost are better sources of nutrients. Another
alternative is to grow hot pepper around basket composts.
IRRIGATION
Apply water once a week or as needed, however, water is much
more needed in container-grown plants. Mulching in both plots
and containers can cut watering by at least 50%. Grasses, paper,
sawdust, manure, and plastic sheets can be used for mulching.
PEST AND DISEASE MANAGEMENT
The main diseases of hot pepper are bacterial wilt and viruses.
Bacterial wilt is soil borne and difficult to control so that
wilting in fully-grown plants is usually due to bacterial wilt.
It is best to grow hot pepper in containers with sterilized soil
instead. Viruses are systematic, so it is good practice to pull
out and burry infected plants (mosaic, leaf curling, fernlike
leaves) to prevent the spread of diseases through insect vectors.
The major insect pests of pepper are thrips, mites, army worm,
fruit fly, and shoot borers. Thrips is a problem during the dry
season and can be managed by overhead irrigation. Shoot and fruit
borer can be managed by removing damaged fruits and shoots.
HARVESTING
Harvest mature green or fully ripened red fruits. Pack in
plastic crates, cartons, or bamboo crates lined with banana leaves.
Seeds can also be extracted from the red fruits. Air-dry or sun
dry seeds for 3 - 5 days. Place in plastic bags or clear bottles,
seal and store in a cool, dry place or inside the refrigerator.
Label properly to indicate variety and date of harvest.
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