Chinese chili

Author: Zou Xueyuan
Publisher:
Publish Date: 2002-08-01
Features: This book is divided into five main parts: Part I (Chapters 1-4) provides an overview of chili peppers, introducing their origin, evolution, distribution, classification, biological characteristics, material properties, requirements for external environments, cytology, physiological and biochemical characteristics, and an overview of the progress in Chinese chili pepper production technology; Part II (Chapters 5-14) focuses on chili pepper breeding techniques, covering genetics, germplasm resources, hybrid breeding, heterosis breeding, disease-resistant breeding, tissue culture breeding, and male sterility breeding techniques and advancements; Part III (Chapters 15-16) discusses chili pepper seed production technology, including seed collection techniques, testing, storage, and processing technologies; Part IV (Chapters 17-19) introduces chili pepper cultivation techniques, covering seedling technology, open-field and plastic greenhouse production techniques in northern and southern regions, as well as the cultivation techniques and pest and disease control methods for dried chili peppers; Part V (Chapters 20-21) covers post-harvest processing techniques for chili peppers, including storage, transportation, and processing technologies. Each part is self-contained, and readers can select relevant chapters based on their needs. The purpose of writing this book is to comprehensively and systematically summarize the experience and achievements in chili pepper cultivation, while also introducing advanced technologies from abroad to further enhance the technological level of Chinese chili pepper production.