The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli p...The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.展开更多
在室内试验条件下研究了土壤添加菜粕或秸秆后进行淹水处理对辣椒疫病发生率的影响,并从土壤理化和生物学性状及病原菌数量方面进行解析。结果表明:淹水结束时,菜粕处理和秸秆处理土壤Eh值比对照低267和228 m V,而有机酸、酚酸和铵态氮...在室内试验条件下研究了土壤添加菜粕或秸秆后进行淹水处理对辣椒疫病发生率的影响,并从土壤理化和生物学性状及病原菌数量方面进行解析。结果表明:淹水结束时,菜粕处理和秸秆处理土壤Eh值比对照低267和228 m V,而有机酸、酚酸和铵态氮含量分别是对照的2.96和4.39倍、2.59和3.73倍、3.21和0.38倍。与对照相比,两种强还原处理更显著地减少放线菌数量和极显著增加细菌数量,且菜粕处理效果更为明显。秸秆处理真菌数量显著上升,菜粕处理却显著下降。两种强还原处理均显著提高土壤多酚氧化酶活和纤维素酶活,降低脲酶活,但秸秆处理纤维素酶活显著高于菜粕处理,而多酚氧化酶活和脲酶活显著低于菜粕处理。秸秆处理消除辣椒疫霉效果显著强于对照和菜粕处理,栽植后对照和菜粕处理的辣椒疫霉数量增至35.9和15.6个辣椒疫霉/g干土,而秸秆处理的辣椒疫霉数量为0。对照、菜粕处理和秸秆处理发病率分别为16.7%、3.3%和0。两种强还原处理可能通过改变土壤Eh值、铵态氮含量、有机酸和酚酸含量进而减少辣椒疫霉数量,并通过改变土壤微生物群落和土壤酶活抑制辣椒疫霉的生存和致病力。菜粕和秸秆强还原处理对土壤铵态氮、有机酸、酚酸、纤维素酶和真菌等方面的影响差异显著,这可能是两者防效差异的主要原因。展开更多
文摘The present study was carried out in the form of a survey with the aim of listing and describing the technical itineraries of production, storage and conservation used in six departments of high production of chilli pepper in Benin. The survey was conducted on the basis of a questionnaire in the six departments of Benin: Ouémé, Plateau, Atlantic, Littoral, Zou and Collines. The survey collected information on the socio-economic characteristics of producers, the varieties of chilli pepper grown, and the current technical itineraries used for the production, storage and conservation of chilli pepper. On the other hand, it also gave an idea of the constraints that prevent the production of chilli pepper of good sanitary quality. The results of this survey show that three varieties of chilli peppers are the most produced and consumed in Benin. These are the Gbotakin variety (<i>Capsicum</i> <i>chinense</i>), the Afundja variety (<i>Capsicum</i> <i>annuum</i>) and the Danhomètakin variety (<i>Capsicum</i> <i>frutescens</i>). The technical itineraries related to the cultivation of these chilli peppers varieties are the same in the six study departments. Unfortunately, their contamination sometimes starts at the nursery stage, passing through the field where other contaminants are added and develop until harvest. After harvest, contamination can continue in storage and finally reach the consumer if proper measures are not taken. The inappropriate or inadequate use of phytosanitary products in the chilli pepper industry is also a source of illness for consumers of this vegetable fruit. Training of producers on the best technical itineraries for the production and storage of chilli peppers is essential to revitalize and develop this sector by improving the sanitary quality of the chilli peppers produced in Benin.
文摘在室内试验条件下研究了土壤添加菜粕或秸秆后进行淹水处理对辣椒疫病发生率的影响,并从土壤理化和生物学性状及病原菌数量方面进行解析。结果表明:淹水结束时,菜粕处理和秸秆处理土壤Eh值比对照低267和228 m V,而有机酸、酚酸和铵态氮含量分别是对照的2.96和4.39倍、2.59和3.73倍、3.21和0.38倍。与对照相比,两种强还原处理更显著地减少放线菌数量和极显著增加细菌数量,且菜粕处理效果更为明显。秸秆处理真菌数量显著上升,菜粕处理却显著下降。两种强还原处理均显著提高土壤多酚氧化酶活和纤维素酶活,降低脲酶活,但秸秆处理纤维素酶活显著高于菜粕处理,而多酚氧化酶活和脲酶活显著低于菜粕处理。秸秆处理消除辣椒疫霉效果显著强于对照和菜粕处理,栽植后对照和菜粕处理的辣椒疫霉数量增至35.9和15.6个辣椒疫霉/g干土,而秸秆处理的辣椒疫霉数量为0。对照、菜粕处理和秸秆处理发病率分别为16.7%、3.3%和0。两种强还原处理可能通过改变土壤Eh值、铵态氮含量、有机酸和酚酸含量进而减少辣椒疫霉数量,并通过改变土壤微生物群落和土壤酶活抑制辣椒疫霉的生存和致病力。菜粕和秸秆强还原处理对土壤铵态氮、有机酸、酚酸、纤维素酶和真菌等方面的影响差异显著,这可能是两者防效差异的主要原因。
