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Harvesting is a critical step in pepper production, and timing is essential for quality. Fruits should be harvested when they reach full maturity, typically characterized by a deep red color. In North China, the standard harvest period falls during the cooler months, from late autumn to early winter. However, with techniques like small shed or mulch cultivation, harvesting can begin earlier. Conversely, if planting is delayed, the harvest may be postponed slightly, but it must still occur before frost. Once frosted, peppers tend to lose color consistency and suffer from reduced quality. The traditional method of harvesting involves cutting the entire plant or picking individual pods. After harvest, the pepper pods are usually left on the ground for 3–4 days to allow for initial drying. If rain occurs during this process, the peppers should be aired again for 1–2 days before being transported.
Drying is another crucial phase that affects the final quality of the product. There are two main stages: initial drying and final dehydration. At harvest, the moisture content of peppers is around 50%, and it needs to be reduced to 18–20% to prevent mold, discoloration, or breakage. One effective method is to dry the whole plant, as the stems and branches help channel moisture out of the fruit more efficiently. This approach also prevents excessive heat buildup that can occur when peppers are dried in piles. A common technique involves hanging the plants on wires or ropes between trees or stakes, allowing for proper air circulation. Drying areas should be away from roads to avoid pollution from dust and exhaust. This method typically takes 15–25 days. When shaking the pepper pods, you should hear a distinct sound, indicating that drying is complete. For market-ready products, peppers are spread on mats or non-toxic plastic sheets, with a maximum thickness of 10 cm. They should be turned 4–5 times daily and covered at night to protect from dew. This method can achieve desired moisture levels in 5–7 days. Once the moisture drops to 12%, drying should stop immediately to prevent damage during packaging and transport.
Finally, grading is essential for maximizing value. Peppers should be sorted according to size, color, and quality during both harvest and drying. Proper grading ensures higher market prices and better average yields. In high-yield fields, farmers can expect up to 300 kg per plot, with an average yield of about 2,000 yuan per acre. Careful selection and attention to detail during each stage significantly impact the overall profitability and quality of the final product.