Where does Pengxi green pepper come from?

Pengxi green pepper is a geographical indication protection product.

Pengxi green pepper has a long history of planting, excellent varieties and mature technology. In recent years, the county party committee and government have attached great importance to the development of Pengxi green pepper industry and listed it as the leading industry of "strong industrial county and green development". At present, Pengxi green pepper is planted in 28 towns and villages in our county, with a fruit-bearing area of 20,000 mu, with an annual output of 65,438+1 00000 tons and a total output value of100000 yuan.

Sichuan Provincial Bureau of Quality and Technical Supervision Pengxi Green Pepper "Report of Pengxi County People's Government on Pengxi Green Pepper Geographical Indication Product Protection Zone", local standard of Sichuan Province (region): DB 51091/t1.5000001

Quality and technical requirements of Pengxi green pepper

I. Diversity

The local variety "Zhuyeqing".

Second, the site conditions

The range of origin is 300m to 500m above sea level, and the soil is purple loam or sandy loam, with good air permeability, soil organic matter content ≥ 1%, and pH ≥ 6.5 to 8.5. The average annual rainfall is 800 to 900 mm, and the average annual sunshine hours are 1400 hours to 1500 hours.

Third, cultivation techniques.

1. Seedling raising: seed seedling raising, sowing from late September of/kloc-0 to early October of/kloc-0, container seedling raising and transplanting.

2. Planting: planting in February-March in spring and 9-65438+ 10 in autumn. Planting density ≤ 1 10 plant /667 _ (mu).

3. Shaping: A hollow and spreading cup-shaped tree is formed by cutting instead of cutting.

4. Fertilization: mainly applying organic fertilizer, and applying decomposed organic fertilizer ≥20kg per mature tree every year.

5. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.

Fourthly, harvesting and drying.

1. Harvest: The picking time of commercial fruits is from early July to early August every year. When the fruit is green in color and the oil sac on the peel is translucent, pick it on a sunny day. Seeds are picked in the middle and late September of each year.

2. Drying: naturally drying until the water content is ≤ 10%.

The quality characteristics of verbs (abbreviation of verb)

1. Sensory characteristics: the color of the fruit is green, the fruit grains are round and uniform, the skin is thick and the flesh is thick, the oil pockets on the surface are dense, the oil cavities are numerous and dense, the endocarp is smooth and thin, and most of them are separated and curled from the flesh; The aroma is rich and lasting, and the hemp taste is pure. The natural seed removal rate is ≥85%.

2. Physical and chemical indicators:

Moisture (%)

≤ 10.0

Total ash (%)

≤4. 1

Total volatile oil content (ml/ 100g)

≥6.8

3. Quality and technical requirements such as safety: Quality and technical requirements such as product safety must comply with relevant national regulations.