How to pinch peppers

The pinching procedure is one of the must-haves. For good yields and to avoid loss of taste, this simple procedure must be followed. In addition, it contributes to the good growth of the pepper. It is important that pinching, although not difficult to perform, should be performed strictly according to the rules. You will learn how to pinch peppers in this article.

How to pinch peppers: goals and benefits

The pinching procedure gives the following results:

1. Increase in yield. Correctly carried out the procedure can increase the yield by up to 20 percent, thanks to it, more peppers are formed on the plant.

2. Shaping and correct formation of the bush. By skipping this procedure, your pepper will branch out in all directions, interfering with neighboring plants.

3. In order for the fruits to be large and juicy, it is important to stop the growth of the plant at the time of stopping the growth of the plant, this function is also performed by pinching.

4. For rapid growth and good absorption of fertilizers, the pepper must have a well-developed root system. The pinching procedure speeds up the process of its development.

The above procedure is mandatory for plants growing in open ground and in greenhouses, the rules for its implementation are the same for both options.

Deadlines

Pinching is performed throughout the growing season, starting from processing seedlings and ending with plants planted on ridges or in greenhouses. There is a direct relationship between the amount of the future harvest and all the manipulations with peppers included in this procedure, namely

- removal of excess root ovaries and shoots

- removal of skeletal branches

The first manipulations for the processing of bell peppers are performed with the arrival of spring, around mid-March. In the first pinch, the root shoot is removed, and then the lateral and skeletal ones as necessary.

Seedlings are processed only after they get stronger and take root in the ground, that is, 2-3 months after planting. The last treatment is carried out before the cold weather in November.

How to pinch peppers: pinching steps

The pinching process is not difficult from a technical point of view, but in terms of time and effort it is costly. It is important to do everything in a certain sequence and order.

1. The first in the pepper after disembarkation is one head shoot gaining strength and strength. The branches will begin their development only when the main shoot reaches 25-30 centimeters. The root shoot is removed first and at the same time about four centimeters in length is cut off.

2. Surplus shoots will be removed next, which will be the second stage of pinching. In order to get a tasty, juicy and large harvest, the largest and healthiest shoots are selected, about 2-4 pieces, all the rest are pinched.

3. The third stage - we remove non-fruiting shoots, this procedure can be performed only when the ovaries are formed. For a plant, such processes are useless, plus they not removed they take on the vital juices of the plant.

4. The fourth stage is the removal of skeletal branches. Performed after the formation of small fruits. This pinching will improve plant growth and promote fruit ripening.

5. Further, the pinching procedure is performed as needed, focusing on the ovary and the growth rate of the pepper.

6. The top of the bush is shortened once every fourteen days in spring and throughout the summer, in the fall this procedure is reduced to once a month.

Seedling

In the process of growth and development of seedlings, the plucking procedure is performed in smaller quantities.The reason is the difference in growing conditions for seedlings and peppers in the ground or greenhouse. Let's note the main differences:

- The top of the young seedlings is not removed, but it is permissible for late seedlings, since it may contain too many stepsons, which will not benefit the plant being planted.

- In seedling bell peppers, they do not pinch the shoots, this can cause the weakening of the young plant and, as a result, of diseases and the prevalence of pests.

- Before planting, the seedlings on which the excess lateral processes are removed are treated with copper.

Shoots and leaves

To obtain a rich harvest, it is important to go through pinching. By removing shoots and leaves that are already useless for the pepper, you preserve their positive development, since the old branches took away part of all the nutrients and forces necessary for the plant.

Non-fruiting shoots are removed in spring, but a period of active growth of pepper. The branch is cut directly at the stem, after which it will be sure to feed the plant by fertilizing the soil.

Old leaves are removed without prioritizing the seasons, excluding winter and the last month of autumn. Leaves are removed with tongs and do not require additional fertilization.

Skeletal branches

Plucking the skeletal branches is the easiest of all the processing steps for the pepper, but that doesn't make it less important. For plant health and good fruiting, follow these guidelines.

Skeletal branches are removed from the first flower shoot. Since it appears early, the forces that the pepper can spend on the development of branches and fruits go to it, in order to avoid this, the shoot is removed.

If you see that the plant does not hold the weight of the leaves, the skin begins to deplete, the tip dries up and becomes stale - the shoot must be pinned. This whole procedure is performed in the spring.

It is permissible to remove healthy skeletal branches from old bushes and from peppers whose branches have begun to interfere with neighboring plants. Such processing is carried out from April to October.