1
Guide
1Plant Breeder, Plant Pathologist, Entomologist, Plant Pathologist, Plant Breeder, Plant Pathologist, Plant Patholo-
gist, and Soil Scientist at AVRDC. Edited by T. Kalb. For more information, contact Dr. Gniffke at <gniffke@avrdc.org>.
AVRDC—The World Vegetable Center; P.O. Box 42, Shanhua; Taiwan 74199; ROC
tel: (886-6) 583-7801 fax: (886-6) 583-0009 email: avrdcbox@avrdc.org www: avrdc.org
Suggested Cultural Practices
for Chili Pepper
by T. Berke1, L.L. Black, N.S. Talekar, J.F. Wang, P. Gniffke, S.K. Green, T.C. Wang, and R. Morris
Introduction
Chili pepper (Capsicum annuum) is a popular veg-
etable valued around the world for the color, flavor,
spice, and nutritional value it contributes to many
meals (Fig. 1). Pepper varieties display a wide range
of plant and fruit traits, and production practices vary
greatly from region to region.
The following recommendations were developed
at AVRDC in the Taiwan lowlands. Modifications may
be needed to take into account different soils,
weather, pests and diseases.
Climate and soil requirements
Chili pepper is better adapted to hot weather than is
sweet pepper, but it does not set fruit well when night
temperatures are greater than 24°C. Optimum day
temperatures for chili pepper growth range from 20
to 30°C. When the temperature falls below 15°C or
exceeds 32°C for extended periods, growth and yield
are usually reduced. Peppers are photoperiod-insen-
sitive (daylength does not affect flowering or fruit set).
Chili pepper grows best in a loam or silt loam
soil with good water-holding capacity, but can grow
on many soil types, as long as the soil is well
drained. Soil pH should be between 5.5 and 6.8.
Choosing a cultivar
Chili pepper yields vary widely depending on cultivar
and season. It's important to consider fruit quality,
especially consumer preferences for the shape, color
and degree of pungency of fruits. Also consider lo-
cal pest and disease pressures, genetic resistance
to these local diseases, heat and drought tolerance,
vine vigor, and seed cost