This is the Right Time and How to Harvest Chili

Like other fruits and vegetables, harvested chilies are still doing respiration, transpiration and photosynthesis. This causes the chili fruit is still experiencing the cooking process until full ripe fruit. Therefore, the chili pepper should be picked at the proper maturity level.

Harvest age is affected by the variety and location of the planting. In the lowlands, crops will harvest faster than in the highlands. The first harvest age is 75-85 HST in the lowlands or 85-95 HST in the highlands. Harvesting is done 3-4 days once to 16-20 times the harvest.

For long distance marketing, preferably picked fruit when still blackish color (70% maturity level). The goal for chili to reach optimal maturity when it reached the marketing location. For the local market, chili harvesting is done when the fruit has a maximum weight and the color is bright red or 80% cook.

Young fruit harvest causes the fruit to wilt quickly, reduce fruit weight, and not last long in storage. The green fruit harvesting is done if there is demand of green chili.

Good harvest time is when the fruit weight is still optimal, ie the morning, after the moisture disappears. The goal is that the picked fruit is not contaminated by decomposing organisms. How to harvest a good is to pick the fruit of chili and stalks. Harvest carefully so that branches or branches are not broken. The fruit picked with stalks will be more durable stored from the harvested fruit without including the stem. In addition, the fruits harvested with stalks make the weight of chili more weight. Harvesting all ripe fruits or cooking 80% is done at once. Damaged or sick fruits should be harvested.

The picked fruit is collected in a container and placed in a shady spot. If the harvest is exposed to direct sunlight, the quality of the chili pepper will drop. In addition, the fruits affected by the disease should be placed in a separate container.