Biber Yetiştiriciliği Kitabı
484,68 TL
Category
Brand
Stock Code
701.031.65
Price
484,68 TL + VAT
Money Transfer
474,99 TL
(%2,00 bank transfer discount)
* Installments starting from 55,60 TL!
Page 160
Print Color
Paper Coated
Size 15.5x21.5cm
Approximately 23% of the 12,000,000 tons of pepper produced in the world is produced in China, 10% in Turkey, and 9% in Nigeria.
Of the 1,200,000 tons of pepper produced annually in Turkey, 60% consists of black pepper, 28% of bell pepper, 4% of red pepper, 8% of kaypa, tomato pepper, dried peppers, and peppers suitable for producing chili peppers.
Peppers are low in calories and rich in vitamins A and C. Peppers are fresh, cooked, canned, tomato paste, pickles, sauce, ketchup, concentrated tomato soups, instant soups, sausage, tarhana, pastrami, children's food, in olives, as frozen food in cheeses, in the production of powder and chili peppers, in paint industry, in the pharmaceutical industry etc. used in various fields such as
Pepper is in the group of heat-loving plants. Optimal development; temperature depends, in part, on environmental factors such as light intensity, soil and air humidity.{nomultiyhumb}
The optimal growth temperature of pepper is 18-26 ºC. Pepper needs more warmth in the early stages. It develops well when the soil moisture is high, the nutrients are sufficient and the air temperature is 24-26 ºC. Growth is good when the day temperature is 21-26 ºC and the night temperature is 15-17 ºC. When the day temperature falls below 32-35 ºC and the night temperature below 15 ºC, plant growth slows down and fertilization is disrupted.
Above 32 ºC during the day, the fruit setting of the pepper decreases. Flower shedding occurs at 32-35 ºC. Fertilization does not occur above 38 ºC. The optimum air relative humidity in pepper cultivation is 60-70%.
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