Hakone Chilli produces yellowish-green fruits with thick walls and smooth skin. It is moderately pungent and suitable for fresh markets. Its best harvesting stage is just before the fruits turn colour.
Key Features:
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Plant: Erect and vigorous plant
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Fruit: Attractive yellowish light green color, Thick wall fruits, 15 – 18 cm long, 2.0 2.5 cm Diameter
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Pungency: Medium
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Suitable for: Fresh purpose (Bhajji / Pakoda)
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Fruits: Having very good shelf life
Benefits:
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High yield potential
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Disease resistant
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Easy to grow
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Great for home gardens
Land Preparation:
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Number of ploughings: 2-3 ploughings are generally recommended to achieve fine tilth.
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Depth of ploughing: The first ploughing should be deep (18-20 cm) to break the hardpan and improve drainage. Subsequent ploughings can be shallower (10-12 cm).
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Timing: Ploughing is best done during the summer months (April-May) to allow the soil to dry and aerate.
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Moisture content: Ideally, the soil should have moderate moisture content during ploughing. Avoid ploughing when the soil is too wet or dry.
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After ploughing, remove all weeds, stones, and other debris from the field. This will prevent competition for resources and facilitate smooth land leveling.
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Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.
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Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water holding capacity, and soil structure.
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Apply a basal dose of fertilizers based on soil test recommendations. A general recommendation is 40 kg nitrogen, 60 kg phosphorus, and 40 kg potassium per acre.
Sowing
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Sow of HAKONE Chilli seeds in a well-drained seedbed with fertile soil.
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Sow seeds thinly, about 2-3 cm apart.
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Cover the seeds lightly with soil.
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Water the seedbed regularly and keep it moist.
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HAKONE Chilli Seedlings should emerge in 7-10 days.
Transplanting:
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Transplant HAKONE Chilli seedlings to the field when they are 4-5 weeks old and have 4-5 true leaves.
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Harden off seedlings for a week before transplanting by gradually exposing them to outdoor conditions.
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Prepare the field by tilling, levelling, and making planting holes.
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Space the plants 45-60 cm apart in rows that are 60-75 cm apart.
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Make sure the roots are not bent when planting.
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Water the plants thoroughly after transplanting.
Harvesting:
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Chillis are ready for harvest when they reach full color and size.
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Ripe HAKONE Chilli
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Use sharp scissors or pruners to harvest the chillies.
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Cut the stem about 1 cm above the fruit.
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Harvest chillies regularly, as this will encourage further fruiting.
Storage:
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Fresh Chilli can be stored in the refrigerator for up to 2 weeks.
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Chilli stored in refrigerator
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Wash chillies gently before storing them.
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Place Chilli in a plastic bag and remove as much air as possible.
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Alternatively, chillies can be dried or frozen for longer storage.
Drying of HAKONE Chilli :
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Wash chillies and remove stems.
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Slice chillies into thin strips or leave them whole.
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Spread chillies on a clean drying rack or on trays in a well-ventilated area.
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Drying chillies
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Turn chillies regularly to ensure even drying.
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Chillies are dry when they are brittle and break easily.
