Growing Chilli Crop Nutrition Advice

Chilli cultivation in India has a rich history and holds significant importance in the country’s agriculture and economy. India, being one of the largest producers and consumers of chillies globally, plays a crucial role in the spice industry. The cultivation of chilli is widespread across various states, reflecting its cultural, culinary, and economic significance.

Chilli, a commercial crop in India, serves as a principal ingredient in Indian cuisine, valued for its high pungency and color. India stands as the world’s largest producer, consumer, and exporter of chilli, with major cultivation in states such as Andhra Pradesh (46%), Karnataka (15%), Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan, and Tamil Nadu. Indian Chilli can be grown throughout the year in different parts of the country. It is characterized by its small, annual shrub with an erect, branched shoot, tap root system, simple leaves, small white flowers, and downward-hanging chilli fruits containing seeds. The presence of capsaicin in chilli is responsible for its pungency.

Chilli cultivation in India occurs in both Kharif and Rabi crop seasons, with Kharif sowing taking place between July and August, and Rabi sowing occurring in October and November. Commonly cultivated varieties like Byadagi, Guntur chilli, Jwala, Sannam, Kashmiri chilli, Bhut jolokia, etc. To prevent blossom and fruit drop, maintaining uniform soil moisture and ensuring proper drainage are essential practices.

In India, enhancing chilli yield requires effective cultivation practices like fertilization, pest control, and weed management, which optimize growth conditions, plant health, and productivity. Chillies, harvested with a moisture content of 65-80%, must be reduced to 10% for dried spice preparation. India grows chillies, which are a vital vegetable and spice in all Indian cuisines. Pungent forms are utilized as mixed curry power, green chilli, whole dry chilli, chilli powder, paste, sauce, and chilli oleoresin. Dried chillies are extensively used in spice.

• Chilli, being a day-neutral crop, is suitable for cultivation throughout the year in subtropical climates. It thrives in warm humid climates and can be cultivated under a variety of agro-climatic conditions.
• Temperatures between 20⁰-25⁰C are good for growing chillies. Low temperatures during fruit ripening delays colour development.
• Dry climate during fruit maturity and ripening is good for a high-quality harvest.
• Excess irrigation/rainfall, as well as moisture stress during flowering/fruit set, are detrimental.
• An ideal soil type for chilli cultivation is a well-drained, loamy soil, rich in organic matter, and has a pH range of 6.5-7.5.
• Irrigation for chilli depends on the season and soil type. It’s beneficial to irrigate 5-6 days in summer and 9-10 days in winter. Chilli cannot withstand water stagnation or excess moisture, so maintaining uniform soil moisture and proper drainage is crucial.
• moisture, so maintaining uniform soil moisture and proper drainage is crucial.
• Chillis are harvested when they are full-grown and green for vegetable use, either green or ripe for pickles, and red or yellow for drying. Their quality is determined by size, color, and plumpness. They are typically picked twice a week, usually at regular intervals.

Nutrient requirements (as per Crop Advisor)

Role of nutrients

Nutrient deficiencies

Nitrogen:

Nitrogen deficiency significantly affects the growth and health of chilli plants. When nitrogen is deficient, plants show stunted growth, short branches, and older leaves turning light green. Under severe conditions, they may turn yellow, reduce fruit size, and show chlorotic spots. Old leaves first turn yellow, followed by more from the stem to the leaf tip of the leaf.

Phosphorus:

Phosphorus deficiency in chilli plants causes stunted, narrow leaves with inward curvature, reduced growth, poor branching, delayed flowering and maturity, limited root development, pinkish or purple margins on older leaves, and distorted fruit shapes, resulting in uneven flowering and fruit discoloration.

Potassium:

Potassium deficiency in crops results in marginal scorching, a condition where leaves display necrotic margins, suppressing growth and causing reduced leaf number, smaller size, and yellowish coloration. Necrotic lesions along veins cause crinkling leaves and marginal scorch, affecting water and nutrient transport, ultimately affecting fruit size and quality. Potassium is crucial for plant health and can cause various symptoms impacting vitality and productivity.

Calcium:

Calcium deficiency in chilli, also known as blossom end rot disorder, results in necrotic spots on the growing tips, leading to reduced growth and necrosis in the youngest leaves. During fruiting, calcium deficiency can cause Blossom End Rot, with sunken, necrotic patches at the blossom end of pods, failed flower buds, and small, deformed leaves curling upward at the margins.

Magnesium:

Magnesium deficiency symptoms in chilli plant include interveinal chlorosis of the leaf, with the margin remaining green. Symptoms begin at the margin and progress towards the center, primarily appearing on older leaves with the largest veins remaining green and potentially affecting growth and reducing yield.

Sulphur:

Sulphur deficiency in chilli plants can cause yellowing of younger leaves, reduced growth, smaller size, delayed flowering and fruiting, and poor fruit quality. It can also delay flowering and fruiting, affecting overall maturity and fruit production.

Zinc:

Zinc deficiency in chilli plants leads to stunted growth, interveinal chlorosis, and distorted leaves. It also affects physiological processes like enzyme activity and chlorophyll formation, affecting overall plant health and reducing yield. This condition can delay flowering and fruiting.

Boron:

Boron deficiency in chilli plants can cause stunted growth, distorted and yellowed leaves, reduced fruit yields, and significant impacts on reproductive stages. Newly emerging leaves are malformed, chlorotic streaks appear perpendicular to veins, and incomplete leaf formation inhibits fruit and flower formation. The deficiency may also reduce the weight and size of the fruit, affecting their overall growth and yield.

Iron:

Iron deficiency in chilli plants leads to stunted growth, characterized by interveinal chlorosis, which causes leaves to yellow while veins remain green. This affects new growth and can cover the entire leaf. Iron deficiency can also result in reduced growth, affecting overall plant development.

Copper:

Copper deficiency in chilli plants can cause leaf discoloration, stunted growth, leaf curling, reduced fruit setting, and dieback. These issues affect plant size, flower development, and physiological processes.

Manganese:

Manganese deficiency in chilli plants is marked by yellow spots in young growth, necrotic or elongated holes, leaf discoloration, leaf malformation, and reduced growth, with stunted overall growth and delayed flowering.

Molybdenum:

Molybdenum deficiency in chilli plants causes leaf curling, yellowing, reduced growth, poor flowering and fruit setting, and leaf margin necrosis, resembling nitrogen deficiency symptoms.

Crop Nutrition in Chilli