SUSTAINABLE PRODUCTION OF SWEET PEPPER (Capsicum annuum L.) USING POLYHOUSE FOR LOW TEMPERATURE MANAGEMENT

Abstract

A research work was conducted during November 2022 to May 2023 to manage low temperature effect for sustainable production of sweet pepper (Capsicum annuum L.) using polyhouse. Two growing conditions (Polyhouse and open field) and four genotypes were evaluated based on their morpho-physiological, biochemical characteristics and yield attributes at research field and laboratory of the Department of Crop Physiology and Ecology, HSTU, Dinajpur. The experiment was laid out in a Split Plot Design with three replications. Main plot treatment comprised of two growing conditions mentioned above and subplot treatment included four varieties of sweet pepper such as green, orange, red and yellow varieties. Polyhouse condition played a significant role on regulation of temperature and relative humidity (%) which ultimately control the production of sweet pepper. Different growth parameters, physiological, biochemical and yield attributes such as plant height, leaf number, SPAD value, vitamin C, total carotenoid, fruit length, fruit diameter, single fruit weight, no. of fruit per plant, fruit weight per plant, fruit yield per plot and fruit yield (tha-1) were measured during the experiment period. Result revealed that the poly house condition always showed better performance in production of sweet pepper than that of open field condition. All the varieties performed equally in terms of fruit yield. Red variety contained the maximum vitamin C (74.1mg/100ml) but the yellow variety contained the highest total carotenoid (30.48 µ/g). Poly house growing condition significantly influenced the yield and yield traits. Red variety in polyhouse field condition produced the highest yield (12.33 tha-1) but the best market quality of fruit (fruit length 105.95 mm and diameter 100.53 mm) was produced by green variety in poly house field condition which was statistically similar with red variety. Therefore, polyhouse field condition could be used for sweet pepper production at farmer’s level as a low-cost sustainable technique.