Introduction

Pepper is a warm-season crop requiring 3 to 4 months of frost-free growing days. Transplants are used to start the crop. Sweet, bell peppers are the most popular varieties in New England and are usually harvested green. Sweet peppers become even sweeter as they mature, typically turning from green to red, although many different colored varieties are now available. Other types of sweet and chili (hot or pungent) peppers are also grown. Hot peppers generally become more pungent as they mature. Check variety descriptions carefully to obtain the proper pepper for your market.

Growers should produce their own transplants or contract with a reputable local supplier to minimize the potential of importing severe disease and insect problems that are common in other regions. Sow seeds six to eight weeks before field setting in a sterilized or synthetic growing medium. Some highly organic, synthetic media hold water too well and do not permit sufficient aeration for the root system. Add sufficient sterilized course material, such as coarse sand or perlite, to increase drainage. Avoid compressing or overpacking media when filling containers. Peppers are a slow-growing crop and need protection from soil-borne diseases, especially damping-off organisms. Use seed treated with a suitable fungicide, disease-free media, and avoid over-watering. Avoid contamination from the greenhouse floor by lining it with plastic, growing plants on benches, and hanging watering devices when not in use. Do not permit moisture to remain on seedlings for more than 2 or 3 hours after watering.

To improve fruit set: 1) plant several varieties reported to set under unfavorable conditions, 2) keep growth progressing uniformly, 3) do not field set too early, and 4) carefully meter the water and fertilizer.