Barman Tejarat​

sweet pepper

Sweet bell peppers, also known as capsicum, are one of the most consumed vegetables in Europe and America. They come in various colors and flavors and can be consumed raw or cooked. They contain approximately 12 times more Vitamin C than oranges.


The cultivation of greenhouse bell peppers through seedling transplantation is more efficient than direct seed sowing. Freshly harvested young pepper seeds go through a dormancy period of up to 6 weeks. After this period, the conditions are suitable for germination. Freshly harvested seeds can germinate within 2 to 3 weeks at a temperature of 24 degrees Celsius.

The sowing depth for pepper seeds ranges between 1.5 to 2 centimeters. The sowing time varies depending on the climatic conditions. Pepper seeds should sprout within 7 to 10 days. Typically, seedling preparation takes between 10 to 12 weeks. Seed sowing is done in trays placed within a peat moss medium at a temperature of 25 to 26 degrees Celsius. Storing the seeds can increase germination rates by 40 to 70%.

Cultivation Conditions

The most suitable temperature during the day ranges between 18 to 30 degrees Celsius and between 16 to 18 degrees Celsius at night. Generally, the optimal temperature for vegetative growth is 21 to 23 degrees Celsius, and for reproductive growth, it is less than 21 degrees Celsius. Light plays a crucial role in the cultivation of greenhouse sweet bell peppers. Supplementary lighting of 16 hours per day with an intensity of 125 micro-moles per square meter per second enhances yield and accelerates fruit ripening.

The required carbon dioxide level is approximately between 1000 to 1500 ppm. The ideal relative humidity for a greenhouse is between 75 to 80%. Fluctuations in humidity can lead to the spread of fungal and bacterial diseases and flower drop. The optimal pH level for peppers is around 7.

Unlike cucumber and tomato plants that are trained to grow downwards, bell pepper plants in the greenhouse are not trained to hang down. Instead, based on the greenhouse’s useful height, two to three branches can be selected. Threads are tied at the end of each secondary branch, and they are spiraled around the main branches. At the end of the growth cycle, healthy plants will grow to the height of the greenhouse’s useful height.


Harvesting is typically done once a week, sometimes up to 3 times a week. Harvesting is carried out when 85% of the fruit color is fully developed. Throughout the growth period, harvesting occurs between 7 to 12 times. The yield of greenhouse sweet bell peppers is between 5 to 6 kilograms per square meter. Larger peppers are more preferred in the market and are harvested using sharp knives. Colored peppers can be stored at temperatures of 7 to 8 degrees Celsius, while green peppers can be stored at 10 degrees Celsius with a relative humidity of 90%. Loss of moisture will cause the fruit to become firm.