Greenhouse Cultivation of Sweet Pepper (Bell Pepper)

• Sweet pepper (Capsicum annuum var. grossum), commonly called bell pepper, is a high-value vegetable crop widely cultivated under protected conditions.
• Protected cultivation enables year-round production, higher yields, better fruit quality, and reduced pest/disease incidence.
• Controlled environment reduces losses due to extreme temperatures, rainfall, and high humidity.

A. Importance of Protected Cultivation for Sweet Pepper

• Ensures off-season production and higher market prices.
• Protects crops from adverse weather events such as hail, heavy rain, and frost.
• Minimizes insect-pest and disease pressure.
• Enables efficient water and nutrient management using fertigation.
• Produces uniform, high-quality fruits suitable for domestic and export markets.
• Increases yield per unit area compared to open-field cultivation.

B. Suitable Protected Structures

• Naturally ventilated polyhouses, common and cost-effective.
• Insect-proof net houses, mainly for nursery and early growth stages.
• Greenhouses with environmental control, for high-value commercial production.
• Low-cost walk-in tunnels, seasonal protection for small-scale growers.

C. Varieties/Cultivars

• Green and violet varieties are having strong flavour, Yellow, red, orange are mild and sweeter and white and purple in Europe are very vigorous plants grow 9-19 ft under greenhouse.
• Europe varieties highly rated compared to Israel peppers but Israel varieties suitable for India.
• Red coloured- Hazurka, Torkel, Parker, Bomi
• Yellow coloured- Oraville, Feista
• Green coloured- Indra, California Wonder, Chinese Giant, World Beater, Early Giant
• Israel varieties- HA 195, 1038, 988, 1931

D. Nursery Raising

• Seeds sown in protrays or seedbeds with sterilized media (cocopeat, vermiculite, perlite mix).
• Maintain temperature 25–28°C and relative humidity 70–80% in nursery.
• Seedlings ready for transplanting in 6–8 weeks.
• Protect nursery from whitefly, aphids, and viral infections using net houses and sticky traps.

E. Land Preparation and Planting

• Raised beds: 1 m width, 15–20 cm height, convenient length.
• Sterilize soil using solarization or biofungicides.
• Install drip irrigation before transplanting.
• Plant spacing (protected polyhouse):: Rows: 60–75 cm apart and Plants: 45–60 cm apart (adjust to variety and plant vigour)
• Transplant seedlings with intact root balls to avoid transplant shock.

F. Training and Pruning

• Training system: Vertical staking using nylon twines attached to overhead wires.
• Pruning:

Remove lateral shoots to maintain 1–2 main stems.

Remove lower leaves gradually to improve air circulation.

• Topping: Pinch terminal shoot after 4–5 fruit clusters to enhance fruit size and uniformity.

G. Nutrient Management

• Fertigation is preferred for controlled application.
• Basal application: Well-decomposed FYM (15–20 t/ha) before planting.
• Fertigation schedule: Nitrogen: 150–200 kg/ha, Phosphorus: 80–100 kg/ha and Potassium: 150–200 kg/ha
• Water-soluble fertilizers: 19:19:19, Ca(NO₃)₂, MgSO₄
• Micronutrients: Boron, Zinc, Calcium as foliar sprays

H. Irrigation Management

• Drip irrigation recommended; 2–3 liters/plant/day depending on growth stage.
• Avoid waterlogging to prevent root diseases.
• Maintain even soil moisture for uniform fruit set.

I. Environmental Management

• Temperature: 20–28°C (day), 15–18°C (night)
• Relative humidity: 60–70%
• Ventilation: Side and top openings for air circulation
• Shade nets (30–40%) during summer to prevent heat stress
• Foggers/misters for cooling during hot months
• Mulching or low-cost heating in winter for frost protection

J. Use of Plant Growth Regulators (PGRs)

• Auxins (NAA 20–30 ppm): Improve fruit set under low temperatures
• Gibberellins (GA₃ 10–20 ppm): Increase fruit size and reduce flower drop
• Ethephon (200–250 ppm): Promote uniform ripening

K. Pollination :

• Capsicum is self-pollinating but there is high degree of cross pollination because of honey bees, thrips and other insects who transfer pollen from blossom.
• Pollination is not improved by spraying plant harmones but pollination is clearly better when honeybees or bumble bees fly in the greenhouse.
• Bees increase the number of seeds in capsicum fruits.
• Fruit set : Fruits are not occurred until 3rd or 4thaxils develop above bracts 4-6 fruits are ideal/ stem.

L. Major Pests

• Whitefly – vector for viral infections
• Thrips – cause leaf curling and virus transmission
• Aphids – transmit mosaic virus
• Fruit borer (Helicoverpa armigera) – damages fruits

Management:

• Insect-proof nets, sticky traps, neem oil, release of natural predators

M. Major Diseases

• Bacterial spot (Xanthomonas spp.)
• Anthracnose (Colletotrichum spp.)
• Powdery mildew (Oidium spp.)
• Viral infections (ToMV, TSWV)

Management:

• Resistant/tolerant varieties
• Seed treatment and disinfected nursery media
• Maintain proper ventilation and low humidity
• Timely fungicide application if necessary

N. Harvesting

• First harvest: 65–75 days after transplanting
• Fruit harvested at breaker/turning stage for distant markets; red ripe for local consumption
• Harvest interval: Every 3–4 days

O. Yield:

• Open field: 25–35 t/ha
• Protected cultivation: 70–90 t/ha

P. Post-Harvest Management :

a. Cleaning Grading:

• All damaged, malformed and bruised capsicums should be removed.
• Those with dirt adhering to their surface can be cleaned by wiping the surface with a moist soft cloth.
• The capsicum should be graded into same size and colour lots according to market requirements.
• Sorting is done on the basis of shape and weight of capsicum.

b. Packing

• Capsicum is packed in cartons and should hold about 10 kg or 12 kg of capsicum. Mostly farmers use apple boxes (used ones) for packing capsicum for local market.
• An ideal corrugated box carries following information. On top side of the lid“Fresh Vegetables” is printed.l
• On width wise side of the lid Variety, number of capsicum, gross and net weight of box, box number is written on both sides.
• On length wise side of the lid “Fresh vegetable and handle with care is written on both sides.”
• Senders and buyers address with phone number

c. Storage :It can be stored in a cool room at a temp of 7-10C for upto 3 weeks if required