How to care for peppers during flowering and fruiting

Ripening peppers at home. Growing conditions for peppers to fully ripen

If the pepper fruits are already quite large, but still not red, it may be this variety.
Their biological time has not yet come and we need to wait a little longer. It is very important to comply with all growing conditions. This fastidious culture is too demanding of itself. and if the bell pepper has not yet turned red, it may simply not have enough potassium fertilizer or sun. To do this, add commercial mineral bait or simply water the bush with wood ash diluted in water. The ratio of the solution per 10 liters of water is 1 cup of ash. For proper and timely ripening of fruits, the plant needs 12 hours of daylight. Daytime temperature should not exceed +30 degrees and not lower than +25. At night, the thermometer should not fall below 15 degrees. Otherwise, the culture will freeze and stop developing. It is also necessary to remove all unnecessary ovaries from the bush so that they do not take away excess strength for the ripening of the fruit.

Timely watering is very important, especially during the ripening period of peppers. Irrigation is carried out only with warm water heated to +25 degrees. Many gardeners fill containers with liquid, and by evening it warms up in the sun and is ready for watering. If there are no such containers, then the water must be heated. It is extremely necessary to maintain the watering temperature so that the plant does not stop developing. When hot peppers do not turn red for a long time, the peppercorns must be kept on the bushes until fully ripe and not picked like sweet fruits. It is under such conditions that they accumulate their burning substances.

Therefore, bushes of burning varieties are kept in the garden, covered and wrapped at night so that they do not freeze. If climatic conditions no longer allow keeping the plant in open ground, you need to carefully transplant it into a pot and take it indoors. Those crops that are cultivated in greenhouses must be provided with the correct temperature and lighting.

How to speed up the ripening of tomatoes

1. Water the bushes with a pink solution of potassium permanganate for 2-3 days.

2. Spray the plants on the leaves with iodine solution (30-35 drops per 10 liters of warm water). Once a week, water the tomatoes at the root with iodine (20 drops per 10 liters of water), mixed with 1 liter of fermented milk whey. Consumption per bush is about 2 liters.

3. Using a pointed wooden stick, make 2-3 punctures (to a depth of 2-3 mm) near the stalk. The fruits will ripen faster, but will not be stored for a long time.

4. Place the banana peel in a plastic bag and tie it directly on the bunch of green tomatoes. After 2-3 days, remove the bag.

5. Reduce watering and fertilizing with mineral fertilizers.

6. To quickly ripen tomatoes in a greenhouse, close it for a day. And after this time, ventilate in the evening to get rid of condensation.

7. Pull the tomato bush towards you so that the roots of the bush are slightly torn. Then the plant will send all the nutrients to the fruits.

8. Remove newly formed buds from fruit clusters. They still won’t have time to form fruits.

9. Pinch the tops of the tomatoes above the fifth bunch.

10. Spray clusters with newly set fruits with superphosphate extract. For this, 2.5 tbsp. superphosphate, pour 1 liter of hot water, leave for 24 hours, then strain.

11. In cool weather, cover the tomatoes with plastic wrap at night.

12. To prevent the fruits from touching the ground, place supports under the lower clusters and rotate them so that the tomatoes are illuminated by the sun.

13. If the temperature at night drops below 10°C, remove the unripe fruits along with the stalk and place them for ripening.

14. If signs of late blight appear on the leaves, pull out the bushes by the roots and hang them in a warm room, top down. The fruits will quickly turn red due to the influx of nutrients from the leaves and stem.

15. Wrap the stem at a height of 3 cm from the ground with thin copper wire. However, try not to cut it completely. Thanks to this technique, less nutrients will flow to the roots, and more to the fruits.

16. Place thick plastic bags with a slit at the bottom on the green tomato trusses. Inside such a cap the air temperature will be higher, and the fruits will ripen faster.

How to speed up the ripening of peppers. What will help speed up the ripening of peppers?

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 urgent. Experienced gardeners recommend speeding up the ripening of peppers on their own.

Acceleration of pepper ripening

Correct fit

To get a large harvest of ripened paprika, lay down the conditions for this at the very initial stages of crop development. Its further development and the timing of fruit ripening depend on the planting of the plant.

1. Temperature. You can use the rule, the sooner you plant, the sooner you will get the harvest, with extreme caution. This will work in regions with warm climates. In other cases, the crop can only be planted in well-warmed soil.
2. Plant the plant in a permanent place during a period when a stable, comfortable temperature has established. The thermometer readings should not fall below 180C during the day and 140C at night.
3. Lighting. Paprika bushes love light. Lay out the area for beds for this crop in well-lit areas. When planting plants of different varieties, place them correctly. For tall crops, allocate a plot in the center of the bed; low-growing crops will feel great at the edges of the bed.
4. Thickness. Follow the planting pattern for sweet peppers. During the growing season, the plant becomes powerful and spreading. Neighboring bushes will interfere with each other. Lack of light and nutrients will negatively affect the timing of fruit ripening.
5. Priming. The culture loves fertile and light soil. Before planting, be sure to fertilize the soil in the beds with organic fertilizers. Apply dolomite flour to reduce soil acidity. To make the soil lighter, periodically loosen the beds.
6. Fertilizers. Don't neglect feeding. For each period of crop development, certain nutrients are needed. You should not fertilize the plant with nitrogen during flowering or fruiting. A properly organized diet helps reduce the ripening time of fruits.
7. Watering. Water the peppers rarely but generously. Creating high humidity for the crop will result in the development of fungal and bacterial diseases.

Proper ripening of peppers. Ripening peppers at home

More often, pepper is stored in basements or refrigerators. Temperature is important. Optimal - 8-10°C.

Bell pepper: harvesting and storage

If you have properly cared for your plantings, you will undoubtedly have a good harvest. And now the hottest time is coming - we need to have time to collect the fruits of our labors and preserve them.

Harvesting peppers is possible both in a state of technical and biological maturity. In the first case, after harvesting sweet peppers, the fruits should be consumed immediately. In the second, leave it to ripen.

Peppers usually begin to bear fruit abundantly in mid-August.

It is better to cut the fruits with pruning shears along with the stalk, and not break them off, since the stems of peppers are very fragile and the whole shoot can be damaged.

Harvesting sweet peppers

Technical maturity. The fruits have reached normal size, but are still unripe. During this period, they are collected for sale, transportation and storage. During the period of technical maturity, sweet peppers are harvested.

Such a crop can be dark green and even white, or slightly yellowish, although there are exceptions.

At technical maturity, the fruits are cut every 5-10 days. Peppers are harvested selectively before the first cold weather arrives. With their advance, it is completely removed.

Ripening peppers. How to ripen unripe peppers so as not to sag.

Sweet peppers on the bushes have grown in clusters, but they turn red reluctantly. To allow small things to grow, gardeners remove large, formed fruits while they are still green. But what can be done so that they can turn red or yellow, but not become flabby?

the harvest has grown, now it remains to preserve it

Yes, there is such a term, RIPATE, -ay, -ay; nsv. What. Specialist. Bring to full maturity in artificial conditions (picked fruits, vegetables). D. tomatoes, bananas. (according to the reference and information portal GRAMOTA.RU)

If you just put it in the refrigerator, after a week the peppers will become flabby, they lack moisture.

For proper ripening, fruits are removed in a state of technical ripeness (green, large, formed)

• cut off with the stem, leaving the fruit whole;
• do not place fruits damaged by disease or pests for ripening;
• peppers must be dry and clean;
• Do not wash the fruits before placing them for ripening (maximum wipe them with a dry, clean cloth).

Ripening conditions

Ideal conditions are a cool cellar or closet, ideally a temperature of +10, +12 degrees Celsius and a humidity of 80-90 percent. It is advisable to place the fruits loosely in boxes or wooden crates with ventilation and darkness.

If you top the green peppers with ripe tomatoes or already ripe peppers, the ripening process will go faster, just make sure that the ripe vegetables do not spoil!

Next to the tomato, the pepper ripens more cheerfully

Long-term storage

Without chemical treatment, it is possible to preserve fresh peppers for up to two or three months. To do this, vegetables are picked in a state of technical ripeness (formed large fruit, but green, dense), without washing, wrap each fruit in clean paper and place it in rows in the refrigerator. To ensure that the fruits become as flabby as possible, it is recommended to rub each pepper with sunflower oil before wrapping. Do not forget that the fruits must be whole, without pests or damage to the skin.

The peppers are laid loosely in the box, it could be denser, but the main thing is the correct humidity, temperature and darkness.

For autumn ripening there is another method - drying on bushes. This technique is suitable for those with cool, damp cellars. When the season is already over and you know that there will be no more heat, you can dig up the bush, remove the soil and hang it up with the rhizome to ripen the fruits. But not all varieties of bell peppers like this kind of execution; here you can try taking a couple of bushes for an experiment and see what happens. But hot peppers are preserved very well when stored upside down.

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Proper storage and ripening of peppers

Pepper is a popular garden crop that is successfully grown today by summer residents and gardeners. In this article we will look at how the ripening of the crop occurs and how to properly store the harvested pepper fruits.

Pepper, if provided with proper care, can bear fruit throughout the summer season, thereby ensuring the best yield when growing this vegetable in greenhouses and open ground. Experienced gardeners know very well that it is not necessary to wait for the vegetable to fully ripen; you can pick unripe fruits and then keep them for several days on the sunny side of the windowsill. Thus, productivity indicators are significantly improved, and plants can bear fruit again and again, allowing you to obtain tasty and juicy vegetables.

Unripe pepper fruits removed from the plant are considered technically ripe. They can be easily transported over long distances, and fresh vegetables can be stored for as long as possible. The gardener only needs to correctly determine the time when unripe fruits have stopped growing and can be plucked from the branches. This can be determined by the appearance of a color characteristic of a particular variety of pepper.

When ripening peppers on a windowsill, you should not wait for the vegetable to acquire its characteristic color. 2-3 days of ripening in the sun will be enough to ripen, fill with juiciness and get a characteristic taste.

Is it possible to remove unripe bell peppers?

Peppers at the period of technical ripeness have not yet acquired the color corresponding to them, but are quite suitable for consumption. Can such fruits ripen? Yes, if you keep them in a warm place. If you add other ripe vegetables along with green peppers, ripening will occur faster.

Why film

Unripe vegetables are removed from the beds when they face long transportation or are expected to freeze. During transportation and being on store shelves, peppers reach biological ripeness. If you pick and transport them when ripe, the fruits will quickly begin to deteriorate.

In summer cottages, vegetables are harvested before they are fully ripe so that new ovaries are formed. This increases the amount of harvest from each bush.

How to store unripe peppers

The task of any vegetable grower is to preserve the harvest for a long time. Bell peppers in technical ripeness have the same beneficial qualities as in biological ones, while in a cool place the shelf life increases to 2 months.

Attention! Only whole fruits with an intact surface are subject to long-term storage. Therefore, vegetables are picked along with the stalk.

Terms and conditions of storage

Intact fruits at the stage of technical maturity are kept in rooms at a temperature of 0...+3°C and a humidity of about 80% for 60–90 days.

In a cellar or basement at low temperatures, peppers do not lose their presentation for 70–90 days.

In freezers, vegetables remain fresh for 5-6 months.

Where is the best place to store

The conditions for keeping ripe and green peppers are significantly different. Ripe vegetables will not last long at room temperature and will rot within a few days. Therefore, they are consumed immediately.

How to ripen bell peppers at home. How to store peppers at home

A long shelf life of bell peppers is possible only if the vegetables are not damaged. Therefore, before storing sweet peppers for a long time, you need to carefully sort the ripe fruits from the unripe ones. The storage conditions for ripe and unripe bell peppers are significantly different. Ripe fruits cannot be left at room temperature - in such conditions they will rot in one day. The most suitable place to store fresh sweet peppers is, of course, the refrigerator.

Ripe fruits without damage at a temperature of 0-2°C and a humidity of 80-90% will be stored for 2-3 months.

Storing pepper in the refrigerator if it is not ripe (reaches technical maturity) is unacceptable.

Storage conditions for unripe bell peppers are temperature 8-10°C, humidity 90-95%.

The ideal place to store green peppers is a basement, cellar, pantry. There should be no sunlight, otherwise the fruits will begin to deteriorate. Unripe peppers, when properly stored, can remain suitable for consumption for up to 3 months.

If you want it to turn red, the storage temperature should be 10°C (or higher), humidity – from 90 to 95%. So the pepper will ripen in 20-30 days. If you need the pepper to ripen faster, you can leave it at home at room temperature and then use it as quickly as possible.

How to ripen pepper

Various methods are used to ripen bell peppers. How to store peppers so they turn red faster? To do this, place several red or yellow ripe vegetables between the collected fruits and place them in a warm, dark place for 4-5 days.

Temperature and storage conditions

For long-term maintenance, peppers are picked at the stage of technical ripeness. They are placed in 3 layers in small containers, which are left in a room with a temperature of +10...+12°C and an air humidity of 85–90% . Under such conditions, the fruits fully ripen in 1 month. After this, the temperature is lowered to 0°C to prevent the development of diseases. In room conditions, ripening is much faster.

One way to store fruits in a basement or cellar is to hang the bushes directly with the roots. Plants are planted at home in flower pots or wooden boxes for further ripening of vegetables.

Lifehacks

To speed up fruit ripening, various methods are used:

• during the period of vegetative growth of bushes, weak shoots are pinched and cut off;
• during fruiting, foliar feeding is applied: solutions of potassium and phosphate fertilizers are used;
• at the end of August, the remaining flowers are removed;
• in early to mid-autumn, small peppers that have not yet had time to ripen are picked. This will give the bushes the strength to grow large fruits before the onset of cold weather;
• to speed up the ripening of vegetables, at the end of autumn the crop is watered with warm water (+45...+50°C) at the root, without touching the green mass;
• in autumn, during cold nights, the bushes are covered with agrofibre or plastic film;
• tear off most of the leaf mass from plants for better ripening of fruits;
• To make vegetables ripen faster, at the end of the season they loosen the soil around the bushes as deeply as possible.

Degrees of maturity

Fruits go through two stages of maturity: technical and biological.

At technical ripeness, vegetables reach optimal size, taste and beneficial qualities, but have not yet acquired the color characteristic of the variety. After harvesting, such fruits are transported, stored, and sold.

Vegetables at the stage of technical maturity are green or pale yellow, sometimes almost white. They are selectively removed every 6–8 days. Harvesting occurs at the end of autumn, before the onset of the first frost. With the advent of constant cold weather, the remaining harvest is completely harvested.

If you place the fruits in a warm, bright place, they will acquire the appropriate color in a short time.

Biological maturity is the physiological ripeness of peppers when they acquire their final color, becoming red, yellow, orange.

Reference! If bell peppers are picked at this stage, they will not keep for long.

It takes 3-4 weeks from technical to biological maturity of vegetables. During this period, the content of vitamins, sucrose and other valuable substances in the fruit increases.

The degree of biological ripeness of bell peppers is determined by gently pressing on the skin. If you hear a slight crunching sound, it means the vegetables are fully ripe.

How to speed up the ripening of picked peppers

When harvesting peppers, you need to know at what ripeness the fruits should be picked - not only their further use, but also what the harvest will be like depends on this.

What makes peppers “crunchy”?

Gardeners often have different opinions about when it is best to harvest peppers. Some cut the fruits green, others let them ripen on the bush. How to determine at what stage of ripeness the crop should be harvested?

Agronomists usually distinguish between technical (removable or harvest) and biological (real or physiological) maturity of fruits. The first occurs 35-45 days after the formation of the ovary, when the fruits have not yet fully acquired the characteristics inherent to their variety, but nevertheless have already become quite suitable for food, processing and sale (the seeds are in milky or waxy maturity). The second is when the peppers have a bright varietal color and their seeds ripen.

Biologically ripe bell pepper fruits are very beautiful and tasty; they can be orange, yellow, purple, brown or red. But they do not last long, a maximum of two to three weeks.

The difference between technical and biological ripeness of pepper is about 20-30 days. During this period, the greatest amount of salts, vitamins, sugars and other useful substances accumulate in its fruits, so pepper is usually harvested in this ripening phase.

The first fruits are picked selectively in early to mid-August. They continue to harvest in the same way until frost. And since the size of the fruit is different for different varieties, the degree of ripeness is determined by lightly pressing the walls of the pepper. If you hear a slight crunch, it means you can remove it.

Middle on half

The formation of pepper fruits occurs in waves: first they bloom, then they fill with fruit, after which they rest, and then bloom again. Therefore, leaving peppers on the bushes for a long time, we reduce the yield by 25-30%. And by picking the first fruits unripe, but already finished growing, we force the plants to take care of the appearance of the second wave. This is especially important for regions with short summers.

However, peppers that are fully ripened on the bushes are much more aromatic and tastier. In this situation, experienced gardeners do this: they remove the first fruits as soon as light traces of color appear on the sides, and leave the second wave to ripen on the bushes (if they do not plan to store the crop for a long time). Of course, weather permitting.

You should be careful when picking pepper fruits: its shoots are fragile and its stalks are strong. Therefore, it is better not to pick them, but to cut them off with a knife or pruning shears along with the stalk: without it, the fruits quickly rot. After cutting the fruits, they should be covered immediately with burlap, if possible, so that they do not lose moisture.

For long-term storage, peppers, on the contrary, are picked while they are still green, but have already finished growing. The fruits are placed in small boxes in 2-3 layers, sprinkling each row with sawdust, and placed in a cool (8-12 °C) place. There they will slowly ripen, and after twenty days the temperature will need to be reduced to 0 °C, which will stop the development of diseases. Under such conditions, as well as at optimal relative humidity, peppers can remain fresh until the New Year.

“Hotness” can be controlled

On the contrary, hot peppers are usually harvested in a state of biological ripeness. Its walls are thin, non-fleshy, they dry out quickly; the hot substance contained in this pepper serves as a preservative. The amount of the latter is directly proportional to the ripeness of this vegetable.

Knowing this, you can kind of control the “hotness” of the pods. For those who like marinades and spicier dishes, it is necessary to pick fully ripened fruits, and for those who do not really like increased heat, in a state of technical ripeness.

If hot pepper is required for storage or obtaining powder, then it is removed from the garden only after complete biological maturation. This means that hot peppers should be red, orange or yellow in color.

It is better to store such peppers in dry and cool rooms in hanging bundles, where they gradually dry out. It can be stored for a very long time.

Sweet peppers harvested during biological ripeness are not stored for a long time: they must be used immediately after removal. But under certain conditions, fruits picked at technical maturity can be stored for up to two months, allowing them to ripen as needed.

On a note

Peppers are collected for seeds in the phase of full biological ripeness. They are left for 3-4 weeks, after which they are cut around the calyx and the stalk with seeds is removed. It is kept at a temperature of 25-30 °C for 3-4 days, and then the seeds are separated. They are placed in a paper bag and stored in a cool, dry place.

In order for the pepper fruits to ripen faster, at the end of the season you need to loosen the soil around the bushes more deeply (at the same time you can slightly disturb the roots), and remove all the flowers, ovaries and small fruits that have not had time to ripen.

How to ripen hot peppers

Such fruits begin to be harvested when they turn brown. They are picked as they ripen. There is an opinion that the redder the fruit, the spicier it is. Hot peppers for drying are collected in a state of biological ripeness. Its walls are thin, so the fruits dry out quickly when dried. Ripe pods are picked for seeds or storage.

For storage, select vegetables without damage, leaving 2 cm of the stalk. How to make hot peppers turn red faster? To do this, they are strung on a thick thread, piercing the bases, and hung in the kitchen or on the balcony. When dried, the fruits ripen and change color, becoming rich red. After this, they are transferred to a cool, dry room.

Hot peppers are also ripened on a sunny windowsill for 3-4 days. Turn the vegetables periodically so that the sun warms all sides evenly. During this time, the fruits gain the necessary pungency.

Important! Green vegetables are not suitable for ripening. Collected in this form, they begin to rot.

Brown peppers in a plastic bag with holes made are placed in the refrigerator. After a week the fruits turn red.

How to speed up the ripening of onions

27. Dried onions ripen faster and do not rot, so stop watering them for about 10-14 days. And in rainy weather, cover the bed with transparent plastic film.

28. Rake the soil away from the bulbs until about half of them are exposed. This way they will ripen faster, since they will be warmer in the air than in the soil.

After breaking out the arrows, the garlic must be tied into a knot. This will serve as a signal for him to direct nutrition not to the tops, but to the bulb. You also need to rake the soil away from the bush so that the bulb is slightly exposed. That's what my grandmother did. (Alevtina Zamaraeva)

What effective ways do you use to speed up the ripening of vegetables?

There is no clear opinion on when to harvest bell peppers. Some gardeners wait for the fruits on the bushes to turn red, while others pick them green and put them away to ripen at home. Let's figure it out - when can you pick peppers from the bush and how to ripen (ripen) vegetables at home?

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How to store and ripen peppers for seeds

Many gardeners grow proven varieties of bell peppers and collect seeds from the resulting harvest. To do this, vegetables are harvested at the stage of biological ripeness, but if the crop is not ripe before the onset of cold weather, it is ripened at home. Seeds obtained from artificially ripening vegetables have higher germination rates and germination rates than those collected from fruits grown on bushes.

The duration of ripening of the crop depends on the size of the peppers, their degree of ripeness and storage conditions. Vegetables are placed in a warm, dry room with a temperature of +28…+30°C. Thin-walled varieties are kept for 3 days, thick-walled ones - 6-7 days. The stalk with seeds is removed from ripe peppers and dried for another 3 days at +35...+40°C. After this, the seeds are freed from pulp and kept at +55°C, placed in paper bags and stored in a dry place at a temperature of +18...+25°C.

Fruit selection

After selecting your plants, you need to start selecting the specific fruits that will produce the best seeds. In doing so, we take into account:

• We select peppers that are on the bush from the first to the third level. These should be the first ripened fruits; they are usually larger and stronger. You can also take those that formed later, but then germination and yield will decrease significantly;
• choose the largest and ripest vegetable. It must have the perfect color, shape and size;
• You cannot take unripe fruits for these purposes;
• You can pick an almost ripe vegetable and leave it to ripen indoors. Such fruits have better properties, and as a result, the seeds will sprout and grow faster.

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