Study On The Introduction Experiment And Storage Quality Change Of Spring Stubble Pepper In Solar Greenhouse In Alar

Because many years of continuous cropping cultivation,the traditional pepper varieties in Alar have poor disease resistance,serious variety degradation,low yield and other problems,gradually lose competitive advantages,farmers grow pepper varieties disorganized,blind introduction phenomenon emerged in endlessly,seriously restricting the healthy and sustainable development of the facility vegetable industry in Alar.Therefore,in this experiment,eight facility pepper varieties were introduced,and the introduction test was carried out with a local main variety’Sunshine 4+1’as the control.The phenological period,plant traits,fruit quality and yield of different pepper varieties were measured in order to screen out high-quality and high-yield varieties suitable for spring cultivation in solar greenhouse in Alar City.The storage tolerance and quality changes of different pepper varieties during storage were analyzed and compared.The main conclusions are as follows:（1）The initial flowering period of’Geli 99’pepper variety was the earliest（April 23）,which was 4days earlier than CK.The initial harvest period of’Surun Star’pepper variety was the earliest（May 28）,and the harvest period was the longest（54 days）,which was 7 days longer than’Sunshine 4+1’pepper variety.（2）The plant height of’Kaixuan No.3’was the largest（84.0 cm）,the stem diameter of’Changshuai P7’was the largest（10.48 mm）,and the single fruit of’Luojiao 308’was the heaviest,the flesh was the thickest and the edible rate was the highest.The peel color of all tested varieties was green,which was in line with local consumption habits.The soluble sugar and organic acid contents of’Kaixuan No.3’pepper variety were the highest.The soluble protein content,soluble solids content and dry matter content of’Changshuai P7’pepper variety were the highest.The vitamin C content of’Surunzhixing’pepper variety was 125.24 mg·100 g^-1,and the capsaicin content of’Changjin’pepper variety was the highest,4.33mg·g^-1.（3）The incidence of bacterial leaf spot of’Luojiao 308’was the lowest（2.78%）,the incidence of’Surunzhixing’was the highest（6.45%）,but the incidence of charcoal maggot was the lowest（3.23%）,and the incidence of charcoal maggot of’Geli 99’was the highest（29.03%）.The disease index of bacterial leaf spot of’Chunzao’pepper variety was the highest（4.86）,the disease index of’Geli 99’pepper variety was the lowest（2.08）,but the disease index of charcoal maggot was the highest（21.86）,and the disease index of’Surun Star’pepper variety was the lowest（1.72）.The two pepper varieties’Chunzao’and’Huangguifei’were most seriously damaged by aphids,and the occurrence level of aphids was grade 4.’Changshuai P7’and’Kaixuan No.3’had strong resistance to aphids,and the occurrence level of aphids was only grade 1.（4）The early yield of’Geli 99’was the highest,which was 534.81 kg/667m²,and the early yield of’Kaixuan 3’was the lowest,which was 202.80 kg/667m².The yield per mu of’Changjin’pepper variety was the highest,which was 4902.40 kg/667m²,and the yield per mu of’Huangguifei’pepper variety was the lowest,which was 3320.32 kg/667m².Except for’Huangguifei’,the yield per mu of the other tested varieties exceeded’Sunshine 4+1’pepper variety.（5）The two pepper varieties’Luojiao 308’and’Changjin’ranked first and third respectively.The plants grew vigorously and the yield was high.It was recommended to be cultivated as a high-yield variety in spring in solar greenhouse in Alar.In addition,’Surunzhixing’and’Geli 99’had the best early maturity and high early yield,which were recommended as early maturing varieties.（6）The quality of different pepper varieties varied greatly under 10°C shading storage conditions.The comprehensive evaluation score of’Changshuai P7’pepper variety was the highest,the weight loss rate（13.15%）and decay rate（20.01%）were the lowest,the nutritional quality changed little,and the overall quality tended to be stable.The soluble sugar content of’Changjin’pepper variety was the highest at the end of storage,which was 1.46 mg·g^-1,and the soluble protein content,vitamin C content and chlorophyll content were higher.The above two varieties have good storage resistance and long shelf life,which are suitable for storage and transportation.The three pepper varieties of Huangguifei’,’Changshuai P7’and’Chunzao’had high decay rate during storage,more quality reduction,poor storage and short storage period,which were suitable for nearby sales.