Green pepper rot in greenhouses is a major concern for many vegetable growers. This issue can be caused by various factors, including improper management practices and the spread of diseases. To effectively prevent and manage this problem, it's essential to focus on proper cultivation techniques, disease prevention, and timely intervention. Below are some key measures that can help reduce the occurrence of green pepper rot:
**Cultural Control and Environmental Management:**
Maintaining optimal temperature and humidity levels inside the greenhouse is crucial. Traditional ground irrigation methods should be used, with thermometers placed at both ends of the greenhouse to monitor conditions. During the day, keep the temperature between 23°C and 27°C, and at night between 16°C and 20°C. The relative humidity should be maintained at 70% to 80%. When outdoor temperatures exceed 15°C, gradually introduce ventilation during the day and night, starting from the bottom vents and increasing as needed. Every two meters, create small openings, using brick supports to form an A-shape. As temperatures rise to an average of 16°C, use horizontal bricks (10 cm high) and adjust to 19°C–21°C. When temperatures reach 20°C, vertical bricks (20 cm high) can be added. Adjust the side and top vents accordingly, and cover with shade nets if necessary. Proper airflow is essential to avoid stagnation.
**Manual Disinfection:**
To prevent contamination, build lime disinfectant pools measuring 1.2m long and 1m wide before entering the greenhouse. Sprinkle lime every 15 days to keep the area moist and effective for sterilization. Always wear latex gloves when picking peppers and use scissors that have been soaked in disinfectant. After handling diseased fruit, immediately disinfect tools and hands using a 0.5% potassium permanganate solution to prevent the spread of pathogens.
**Fertilization and Humidity Control:**
Apply phosphate and potash fertilizers to improve plant resistance. Spray the stems and leaves with a 0.3% potassium dihydrogen phosphate solution, using 30 kg of solution per mu, once every seven days. Additionally, lay down 3–5 cm thick layers of wheat straw or bran between the rows of peppers to absorb excess moisture, reduce air humidity, and suppress disease development.
**Chemical and Disease Prevention:**
After the initial growth stage, spray the plants with 64% antiviral solution diluted 400 times, 72% metalaxyl-manganese zinc diluted 500 times, and 72% Dupondok diluted 700 times. Repeat this every seven days for 2–3 applications. For gray mold (Botrytis cinerea), apply 20% Green Emperor diluted 400 times. For Sclerotinia, use 40% Wow Ling diluted 400 times. For soft rot, monitor the early flowering and post-harvest periods closely. Alternate sprays of 77% copper oxychloride diluted 700 times and 72% agricultural streptomycin diluted 3000 times. For anthracnose, spray with 75% chlorothalonil diluted 400 times or 70% thiophanate-methyl diluted 800 times. If symptoms appear, use 300 times New Wansheng, ensuring even coverage without dripping. For cotton rot, spray 64% antivirus diluted 400 times on sunny days. On overcast or rainy days (with humidity above 85%), fumigate with 20% slow-steamed moth, using 250–300 grams per mu. Close the greenhouse in the evening, light the chemicals, and open the vents after sunrise to ensure proper ventilation.
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