Chillies are produced seasonally but consumed
throughout the year. The pods are marketed both
in green and red or natural form. Chillies
require warm and humid climate for growth and
dry weather during maturity. The crop comes up
well in tropical and sub-tropical regions but it
has a wide range of adaptability and can
withstand heat and moderate cold. It can be
grown over a wide range of altitudes from sea
level up to nearly 2,100 metres. Heavy rainfall
leads to rotting of the crop. Unfavourable
temperatures lead to bud blossom and fruit
drops.
Nurseries are raised on well prepared one metre
wide and three meters long strip. Before
broadcasting the seeds, straws or farm yard
manure is burned on the strips after which seeds
are broadcast and pressed in the soil and
covered with a thin layer of soil. These are
then covered with layers of straws supported by
wooden sticks with water application in the
morning and evening till the seeds germinate.
After germination straw is removed and water is
applied after every 4-5 days. Within six weeks
seedlings become ready for transplanting.
Chillies are grown on soils with light sands to
well drained clay. Silty and clay loam soils are
better, while water-logged and alkali is not
suitable. Soils selected are prepared thoroughly
for getting good yields. As roots of chillies go
one foot deep, therefore, deep ploughing is
necessary. Two ploughing with mould board plow
followed by global plow are done, levelling the
soil for even distribution of water and
fertilizer. About 30-40 cart loads of well
rotten farm yard manure per acre are added one
month before transplanting the chillies.
After land preparation, ridges of one and half
foot high and wide are prepared. Transplanting
is done on both sides of the ridges and distance
between each plant is maintained at one and a
half foot. Care is taken to avoid plants on both
sides of ridges to face each other as this leads
to dense plant population causing hindrances in
weeding, harvesting, spraying etc. Transplanting
is preferable done in the evening, because in
morning seedlings can not withstand noon
temperatures. After transplantation two watering
are applied so that plants develop roots.
Subsequent irrigation is applied as per climatic
conditions.
Recommended fertilizer dose for chillies is one
bag of DAP and one of potassium sulphate before
sowing, and two to three bags of urea, one bag
is applied after 20 days of transplanting and
the second at flowering stage, and third, if
necessary, at fruit setting.
For checking weeds it is necessary that first
interculturing is completed within one month
after transplanting. Three to four
interculturings are necessary for controlling
the weeds. At flowering stage, earthling up is
recommended which helps in the growth and
development of the crop. It prevents the crop
from lodging.
Green chillies are picked early in the morning
or in the evening. These are protected from the
sun to avoid quality deterioration. Ripe fruits
are harvested at frequent intervals. Retaining
fruits for a long period on the plant causes
wrinkles and colour fading. Soon after the
harvest, the produce is heaped or kept in clean
gunnies for one day for uniform colour
development of pods. Sun-drying is necessary to
ensure complete dryness. Levelled and compacted
floor is made for drying. From the fifth day
onwards, the produce is inverted on alternate
days so that pods in the lower layers are
brought up to ensure quick and uniform drying.
To avoid microbial activity and aflatoxin
production, the moisture in dried pods need to
be brought down to 10 per cent.
Since the produce is exposed to sun for 10-15
days in open yards, it is likely to get
contaminated with foreign matter. This also
results in poor colour for the product due to
the bleaching effect of sun-rays. The produce
can be dried within a period of 18 hours by
using air drier for maintaining the temperature
at 44-46C. The method not only saves time of
drying operation but also imparts deep red
colour and glossy texture to the produce. Solar
drier and tray drier can be used. While drying,
the produce is covered with polythene sheets
during night to avoid dew deposition and colour
fading. Grading is done to remove defective and
discoloured pods. Packing is done in gunny bags.
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