Method for grafting of edible capsicum annuum into wild chili

Abstract

The invention provides a method for grafting of edible capsicum annuum into wild chili. The method comprises: selecting a cion and a stock; making preparation for grafting; carrying out grafting; and carrying out management after grafting. The edible capsicum annuum being the main planted vegetable species in our country is common in daily life; however, the edible capsicum annuum is susceptible to blight, greensickness, bacterial wilt, and a root knot nematode disease and the like; and once the edible capsicum annuum is infected with a disease, yield reduction is caused and even no yield is provided, so that massive losses are caused for the farmers. Therefore, when the wild chili is used as the stock and the edible capsicum annuum is grafted into the wild chili, the resistance to the blight, greensickness, bacterial wilt by the edible capsicum annuum can be enhanced substantially and thus the planting risk for the farmer can be reduced substantially. Because of well developed system of the wild chili, the survival rate of the grafted seedling can be guaranteed; the edible capsicum annuum and the wild chili belong to the solanaceae and sapsicum class, so that the affinity between the cion and stock is strong and thus the grafting success rate can be improved substantially and the growth of the grafted seedling can be accelerated. Moreover, the method can be operated simply and conveniently; the survival rate is high; the disease resistance, the flood resistance, fertilizer resistance, and the yielding ability of the edible capsicum annuum can be enhanced substantially.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of plant grafting, and specifically designs a method for grafting beet pepper Tosa green B. [0003] 【technical background】 [0004] Capsicum, scientific name: Capsicum annuum L., Solanaceae, capsicum. For annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of beet pepper has basically no spicy taste due to the capsaicin contained in the peel, which can increase appetite. The content of vitamin C in beet pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round, inedible, and have red and purple colors. Bell peppers are a classic vegetable that can be used in a variety of ways, depending on the variety. Beet pepper has a rather high value for the recovery of diseases, and t...

AI Technical Summary

Problems solved by technology

However, beet peppers are prone to be infected with Fusarium wilt, Verticillium wilt, bacterial wilt, root-knot nematode, etc. Once infected, it will cause a reduction in production, and in severe cases, it will even cause production failure, causing huge losses to growers.