How to top and prune chili peppers

Chili topping and pruning are usually carried out when the plant grows to a certain height, with the main purpose of promoting lateral branch development and increasing yield. The specific operation includes removing the tender buds at the top, pruning overly dense branches, thinning diseased and weak branches, preserving strong lateral branches, and controlling plant height.

1. Remove the top tender shoots

When the chili plant grows to about 30 centimeters, the tender shoots about 2 centimeters from the top of the main stem can be pinched off. This operation can break the top advantage and promote nutrient diversion to the lateral branches. After topping, observe for 3-5 days, and new lateral buds will sprout from the leaf axils. Pay attention to operating on sunny mornings to avoid wound infections caused by rainy weather.

2. Trim excessively dense branches

Sparse the intersecting inner branches and overlapping branches, and retain 4-6 main lateral branches with reasonable spacing. Maintain a 45 degree angled incision during trimming to facilitate wound healing. Each plant should retain 15-20 functional leaves, excessive pruning can affect photosynthesis. Trimming tools need to be disinfected with alcohol to prevent the spread of bacteria.

3. Remove diseased and weak branches

Timely cut off yellowed, deformed, and diseased branches to reduce nutrient consumption. The diseased branches should be destroyed away from the planting area to avoid becoming a source of infection. Regular cleaning is also necessary for the old leaves at the base to improve ventilation and light transmission conditions. After pruning, apply plant ash to the incision to kill bacteria and prevent corrosion.

4. Retain robust lateral branches

Select thick lateral branches that grow outward as fruiting branches for cultivation, as these branches have a higher fruiting rate. Reserve 2-3 nodes of secondary lateral branches before harvesting, promoting the concentrated supply of nutrients to the fruit. During the fruiting period, some flowers can be removed appropriately to ensure that the remaining fruits are fully developed. Pay attention to preserving 3-4 leaves at the bottom of the plant to maintain basic photosynthetic capacity.

5. Control plant height

Adjust plant height according to variety characteristics, with dwarf varieties controlled within 50 centimeters and tall varieties not exceeding 80 centimeters. In the later stage of growth, multiple heart picking can be performed to suppress excessive growth and redirect nutrients towards fruit enlargement. Chili peppers grown on scaffolding need to be tied with vines to fix their branches. During the high temperature season, pruning should be done appropriately to promote the germination of new branches after autumn. After pruning chili peppers, phosphorus and potassium fertilizers should be supplemented to promote wound healing, and immediate watering should be avoided to prevent bacterial invasion. Regularly check the growth of plants and adjust pruning intensity based on variety characteristics and seasonal changes. Retain an appropriate amount of leaves to ensure photosynthesis, and keep the soil moist but not waterlogged during the fruiting period. Combining pruning for disease and pest prevention, timely removal of weeds in the field to reduce disease sources. Reasonable pruning can increase chili yield and improve fruit quality.