CHILLI PRODUCTION

Introduction

Chilli plant: Source https://fortuneofafrica.com/rwanda/chilli/

Pepper (Capsicum spp.) is one of the important vegetable crops grown in Rwanda. Peppers thrive well in warm conditions and have a long growing season. The plants require a warmer climate than tomatoes and are more sensitive to frost. Temperatures between 5^oC and 15^oC result in poor growth. Temperatures around 24^oC are optimum for most green pepper varieties. Despite the need for warm conditions, the plant is sensitive to higher temperatures. Above 32^oC the flowers are inclined to fall-off and few fruits if any, set at temperatures above 35oC especially when these temperatures are coupled with dry winds. Fruits that do form at such high temperatures are normally malformed. The fruit is also very prone to sunburn. All chilli peppers are varieties of several plant species in the genus Capsicum, including Capsicum annuum (e.g. jalapeños and cayennes), C. frutescens (e.g. tabasco and piri piri), C. chinense (e.g. habaneros and Scotch bonnet), C. pubescens (e.g. rocoto and locoto) and C. baccatum (e.g. aji peppers) and their hybrids, which include some of the hottest, peppers known.

Source:  https://plantvillage.psu.edu/topics/chilli-pepper/infos

Unsurprisingly, the plants are most commonly grown for the harvest of their fruits, which are used as a spice. Hot peppers are perennial plants with varying structure. Hot pepper (chili) dominates world spice trade, and sweet pepper has become a popular vegetable and cash crop in the tropics for smallholder farmers in developing countries including Rwanda.

 

 Varieties of Chilli

Variety	Maturity period	Varietal traits
Capsicum frutescence Source: E-Hinga.com	110 days	Flowers are white with a greenish white or greenish yellow corolla, Flowers are either insect- or self-pollinated. Usually very small and pungent, growing 10–20 millimeters (0.39–0.79 in) long and 3–7 millimeters (0.12–0.28 in) in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors.
Capsicum chinense   Source: E-Hinga.com	120-150 days	Grows 70-8- cm tall. Has extraordinary heat and unique flavor. Large green leaves that are thin and wrinkled with two to six flowers per knot. Zirakura zikagira uburebure bwa cm 70-80.
Capsicum baccatum Source: E-Hinga.com	90 days	Varieties range from totally mild to relatively hot. Chilies have wrinkled pods in vibrant, colorful shades of orange, yellow and red. Height ranges between one to two inches and a diameter of about two to three inches
Capsicum pubescence Source: E-Hinga.com	60-90 days	- - -
Capsicum annuum Source : E-Hinga.com	120-210 days	Grows to 1 m (3ft 3in) by 1 m (3ft 3in) at a medium rate. The species is hermaphrodite (has both male and female organs). Has slightly sweet flavor.

 

Agro-ecological requirements

Peppers are warm-season crops and grow best in many types of soils the soil should have a pH between 6 and 7. Peppers will not tolerate water-saturated soil and should be planted in a well-draining soil or raised bed. Peppers should be planted in an area that receives full sun for most of the day.

Soil: Chillies do prefer areas that warmer and not prone to frost and access to water. The optimal soil capacity moisture content is 60% but does not do well in water logging areas since it has shallow roots. The optimum pH scale range is 6.0-7.0(CaC12).

Rainfall: Chillies require about 600 mm of water during the growing season in the form of rain or irrigation. During flowering and fruit, set water should be sufficient and waterlogging should be avoided, as the crop is sensitive.

Temperature Chilli requires optimum temperatures ranges from 18°C - 30°C and temperatures below 10°C it ceases to grow. Temperatures higher than 38°C the crop is susceptible to fruit and flower abortion.

Altitude: Chillies grow well in altitudes of up to 2,000 metres above sea level.

 Seed multiplication and certification requirement

 Seeds attain physiological maturity 40 - 45 days after flowering. The fruits are harvested when they turn to capsicum red in color. Fruits obtained from first 5 to 6 pickings alone are used for seed extraction. Dried fruits are filled in gunny or cloth bag and threshed with a pliable bamboo stick or Chilli seed extractor and seeds are separated from the fruit pulp.

Chilli Seed

Source: https://www.indiamart.com/proddetail/chilli-seeds-8700296312.html

Chilli Seedlings ingemwe z’ urusenda https://plantvillage.psu.edu/topics/chilli-pepper/infos

 

Integrated soil fertility management 

During Chilli production, correct fertilization is the single most important factor that determines the success of a crop. With good management practices these crops could be produced under a wide range of different conditions, however some growing conditions are more favorable than others are.

Table: Quantity of recommended fertilizer per ha and time of application:

	Organic manure	Nutrients Recommendation  (N:P:K), kg/ha	Inorganic fertilizer (kg/ha)
			NPK (17-17-17)	KCl (0-0-60)	Urea (46-0-0)
	20-25	130:80:110	470	50	130
Timing	At planting	-	One week after planting		30 days after NPK 17-17-17 application

 For good management, the plants should be fertilized with 470.5 kg/ha of NPK (17-17-17), 130 kg /ha of Urea and 50 kg of KCl. All NPK 17-17-17 and KCl should be applied one week after planting. Urea should be applied 30 days after the 1^st application.

Deficiencies

a)Nitrogen

Plays a big role in plant growth and is responsible for the production of chlorophyll and amino acids. Nitrogen deficiency can have a serious impact on the growth and general health of Chilli plants. . It is the most mobile of elements making the lower leaves become yellow first, the deficiency working its way up the plant. In severe cases, leaves can form brown patches or flush with purple and the plant may drop these leaves. Plant growth becomes completely stunted and it can take a long time for plants to recover. Affected leaves will not recover if treated. It is unlikely that nitrogen deficiency is caused by an actual absence of nitrogen, more likely the plant is unable to access it. The most common cause is overwatering. A film of water around roots makes it difficult to take on nitrogen. Do not try to add extra fertilizer as excessive nitrogen will have the effect of locking out other elements, such as calcium. Let soil dry out and adjust watering. Foliar spray with a solution of Epsom salts (Magnesium Sulphate) at a rate of 2 teaspoons per liter of water. This will aid the production of chlorophyll and speed up recovery.

 

b)Potassium

Potassium plays a major role in plant health, helping to create sturdy stems, aiding photosynthesis and aiding disease resistance. Scorched leaf tips and edges in the middle of the plant that can turn brown and die characterize potassium deficiency. . Older leaves may display a mottled pattern and stems become brittle. Potassium deficiency can be caused by excessive perspiration of plants, so check humidity in your greenhouse and mist with water if too dry. Potassium can also be displaced by excessive calcium or sodium so check your feed and soil. Poor quality coir, for example, can add salt to compost. A high potassium, or potash, feed such as a general tomato feed, should rebalance this deficiency.

c)Calcium

Calcium is important for cell division and its deficiency is characterized by distorted new growth and weakened stems. New leaves have a twisted, bubbled appearance and edges can become necrotic. Old growth is not affected, as calcium is the least mobile of elements. If calcium is deficient during fruiting, plants may develop Blossom End Rot, with sunken, necrotic patches developing at the blossom end of pods. An application of CalMag (Calcium Magnesium feed) can help but it would be unusual for there not to be sufficient Calcium in garden compost, it is more commonly a problem of nutrient lockout. Excessive nitrogen and/or potassium hinders the plants ability to take on calcium, so check you are not feeding excessively. If your pots are continually dry, this could be contributing to the problem and you should alter your watering regime.

 

d)Iron

Iron plays an important function in the production of chlorophyll and enzymes. Deficiency causes stunted growth in Chilli plants and is characterized by interveinal chlorosis, or the yellowing of leaves whilst leaf veins remain green. Chlorotic patches appear first but these can grow to cover the whole leaf. In extreme cases, leaf tissue becomes completely white.

There is usually sufficient iron in compost or soil for the plants’ needs. A lock out of nutrients with iron more commonly causes iron deficiency; this could be high soil ph, high temperatures or excessive phosphorus in feed. Check and adjust as necessary. Iron deficiency can be treated with chelated iron, commonly available in garden centres. Foliar spray at half the recommended dose. You will see the green start to flush back into leaves within a few days and, apart from any completely white patches, leaf tissue will completely recover. Be careful not to overfeed with iron as this can in turn can lock out phosphorus.

1. Sulphur

Sulphur plays an important role in root growth and supply of chlorophyll. Middle growth is affected first, becoming yellow evenly across the whole leaf, including the veins. Often the chlorosis starts at the stem-side of the leaf, travelling outwards. If unchecked, the whole plant can become affected. Excessive heat hampers the uptake of Sulphur so check the temperature of your greenhouse and ventilate as necessary. Foliar spray with Epsom salts solution (Magnesium Sulphate) at a rate of 2 teaspoons per litre.

1. Magnesium

Magnesium helps support healthy leaf tissue, in particular leaf veins. It aids photosynthesis and is needed in quite large quantities. Deficiency is characterized by chlorosis of lower leaves, from the leaf tips moving inwards, sometimes just around the leaf margins. The affected areas can become pale yellow with leaf veins remaining green. Plant growth is stunted. 
A foliar spraying of Magnesium Sulphate (Epsom salts) at a solution of 2 teaspoons per litre is recommended. This is the fastest way to get magnesium into plants and avoids the buildup of salts that soil feeding can produce. Check your plant feed; magnesium lockout can be caused by excessive potassium, in which case Epsom salts application may have little or no effect.

1. Phosphorus

A major element, Phosphorus is associated with rigorous growth of the whole plant, in particular the root growth and reproduction. Stunted, weak growth is evident when Phosphorus is deficient. Older leaves become dark green, flushing to purple and plants will be unlikely to flower. Problems can extend across the whole plant if deficiency is severe. 
Chilli plants find it difficult to take on phosphorus in low temperatures, similarly if the soil ph is too low. Excessive iron can also hamper the uptake of phosphorus, although this is unlikely unless you have been applying it. Use any fertilizer with a high ratio of phosphorus, like tomato feed or slower-acting bone meal.

Regenerative Agriculture

Mulching: stimulates the microbial activity in soil through improvement of soil agro-physical properties. It also minimizes the use of Nitrogen fertilizer improves the soil physical   condition, and suppresses weed growth   contributing to increased yield. Use mulching (green leaf manure), compost, vermi-composting and neem cake to enrich the soil with nutrients.

Mulched Chilli plants Source www.scielo.br

Crop rotation: Within an intercropping system use crop rotations in order to boost soil microbial biodiversity and productivity. Follow a crop rotation plan of at least four years on the same plot. The main crop shall change every year. In case of multiannual chili cultivation, keep three different main crops after Chili on the same plot before you cultivate chili next time.

Intercropping: Intercropping is the cultivation of two or more crops simultaneously on the same field. It also means the growing of two or more crops on the same field with the planting of the second crop after the first one has completed its development. You can intercrop chilli with garlic, onions or legumes.

 Land Preparation

1. Site selection and soil preparation
2. The ideal site for the nursery should be under the sun and not have been grown with crops of the same family for the last 3-4 seasons. The nursery soil should be well aerated, drained and with good ph. The site should be ploughed to a depth of 20-30 cm and removed with stones, weeds and debris.
3. The nursery soil should also be free from diseases and pests. It should be applied with well-decomposed organic manure (5kg/m2) and the inorganic fertilizer such as NPK 17-17-17 (20 g/m2).
4. The raised beds of 1-1.2m width and 20cm depth are made.
5. Sowing and nursery care
6. The quantity of seeds required is 0.5-1kg for 1ha (5-10g for 1 are). It is recommended to use none expired and from credited sources/seed companies. Ingano y’ imbuto ikenewe ni kg0.5-1 kuri hegitari 1 (g5-10 kuri Ari1).
7. On the day of sowing, the bed surface is leveled and sowing lines of 0.5cm depth are made using a stick. Seeds are sown in lines at the spacing of 10-15cm x 2cm and are covered with soil. Then, the mulch (dry grass) is applied on the bed, followed by regular watering.
8. Upon germination (about 1 week), the mulching material is removed. The seedlings should be protected from the direct sunlight.
9. When seedlings are overcrowded in nursery bed, it is recommended to do thinning to allow light penetration.
10. Fungicides like Mancozeb (2.5g/L of water) and insecticides like Lambda-Cyhalothrin (1m/1L of water) can be applied when necessary.
11. To harden the seedlings, watering frequency is reduced and seedlings are gradually exposed to direct sunlight 1-2 weeks before transplanting.
12. NB: Seeds can be sown in pots of 7.5cm diameter made in banana leaves or plastic. These pots are filled with the mixture of soil and well decomposed organic manure at 2:1 ratio. Two seeds are sown in each pot at 0.5-1cm depth. After 2-3 leaves have emerged, one well performing seedling is retained per pot and the other one is removed.  The use of seed trays for seedling production is also encouraged.

13. Figure ishusho 1 Chilli plants in nursery Source www.busv.org

     Field selection, preparation and layout.
14. The ideal field for peppers should have not be grown with tomato, eggplant, potato, tamarillo and tobacco or any other solanaceous crop for the last 3-4 seasons. The field has to be deeply ploughed, the debris removed, and then leveled. It is preferable to plant pepper seedlings on the plots, each having 1m -1,20m of width and a reasonable length with 40 cm width pathway.

 

 

Crop management

1. Manure and fertilizers

During the production of sweet and hot peppers, correct fertilization is the single most important factor that determines the success of a crop. With good management practices these crops could be produced under a wide range of different conditions, however some growing conditions are more favorable than others. For good management, the plants should be fertilized with 470.5 kg/ha of NPK (17-17-17), 130 kg /ha of Urea and 50 kg of KCl. All NPK 17-17-17 and KCl should be applied one week after planting. Urea should be applied 30 days after the first application.

2. Weeding and mulching

Weeding should be done regularly to keep the field free of weeds in order to avoid their competition for nutrients, sunlight and water with the main crop. Mulching is recommended to help prevent erosion, regulate soil temperature and conserve soil moisture. Earthling of plants may also be done after 2 -3 weeks after transplanting. Earthling operation will also help to remove weeds.

3. Irrigation

The supply of adequate water to the roots of a pepper plant is critical. Under- or over irrigation can have a devastating effect on the outcome of the crop. It is therefore very important to apply water at optimal times. More frequent light irrigations are needed on sandy soils. Higher applications with longer intervals will be needed on clay soils. When scheduling irrigation, the size of the root system at the time of irrigation needs to be taken into account. In general, the root system can be compared to the aerial growth of the plant. The roots spread into the soil at a similar rate to which the aerial growth develops.

For irrigation purposes, the growth of peppers can be divided into four growth stages.

• Stage 1: Establishment: it can last up to 2 weeks. Seedling establishment takes place and plants start to grow actively. Low amounts of water are used. After seedling establishment to just before first flower, it is highly recommended to reduce water drastically. It will force the roots to grow aggressively deeper into the soil looking for moist.  This will help the plants at fruit set stage to handle difficult and stress related periods better due to the increased roots.
• Stage 2: Vegetative growth , the plant increases in siza and height. New branches develop. This stage ends by the development of flower buds.
• Stage 3: Fruit set: growth is at its highest. Water usage at this stage is at its highest during the lifespan of the crop.
•  Stage 4: Ripening and harvesting: very high loads carried on the plant. Water usage starts to decrease.

Chilli plants https://plantvillage.psu.edu/topics/chilli-pepper/infos

 

 

9.    Pest and diseases control

a) Pests in Chilli

Pest	Damage	Management
Aphids Source:  www. Infonet biovision.org	Aphids suck the sap from the plants They attack the crop in dry period and at the later stages of the crop. Affects blackish color to the Calyx and pods. Acts as a vector to virus.	The aphids can effectively be controlled by spraying the crop with insecticides like cypermethrin (1ml/1L of water) at a 15 days’ interval.
Whiteflies   Source:  http://agropedia.iitk.ac.in/content/chilli-whitefly	Damage plants in three ways. Whitefly immature stages (nymphs) and adults suck sap from leaves. Nymphs excrete a clear sugary liquid known as honeydew, which often completely covers the leaves during heavy infestation. Honeydew supports the growth of a black sooty mould, and as a result, the leaves may turn black, affecting photosynthesis. Whiteflies are vectors of viral diseases such as chilli leaf curl, tiger disease, Serrano golden mosaic, and Texas pepper gemini virus.	Keep the seedlings protected under a fine meshed insect netting until they are ready for transplanting. Conserve natural enemies. Parasitic wasps, predatory mites, ladybird beetles, and lacewings are important natural enemies of whiteflies. laybird beetles na lacewings Spray with neem products.
Chilli Thrips Source:  www.platix.net	Thrips feed on all above ground parts of plants. Often they are concealed under the calyx. Plant damage results from thrips puncturing leaves and sucking the exuding sap. Silvery sheen and show small, dark spots of fecal material on the underside. When the attack increase, leaves curl upward, wrinkle and finally dry up.  Thrips attack at the seedling and early stages of the crop delays crop development. Thrips transmit the tomato spotted wilt virus in peppers. S. dorsalis transmit the leaf curl disease of chillies.	Main natural enemies include anthocorid bugs (Orius spp.) predatory mites and spiders. Cultural practices like periodical irrigation and hoeing would reduce infestation. In severe cases, spray insecticides like cypermethrin (1ml/1L of water) at 15 days interval.

b)   Diseases in Chilli

Disease		Symptom	Management
Anthracnose (Colletotrichum capsici) Source: researchgate.net		The seed borne fungus affects ripened fruits. The fungus produces dark, sunken spots up to 2.5 cm across on sweet pepper. The spots occur on green and ripe fruits and their surface may be covered in moist weather with salmon-pink mass of spores.	Use certified disease-free seeds. Hot water treat own produced seeds. Practice field sanitation (removal of crop debris after harvest).
Bacterial wilt (Ralstonia solanacearum) Source:  Infonet-biviosion.org		Occurs in scattered plants or groups of plants in the field. Wilting of the entire plant with no leaf yellowing. The bacteria can survive in the soil for long periods. Disease is favored by wet, warm conditions. Chilli is not as susceptible as eggplants, potatoes, tobacco or tomatoes.	Plant varieties that are tolerant. Do not grow crops in soil where bacterial wilt has occurred. Uproot wilted plants from the field. Control root-knot nematodes. Use of organic manures can suppress bacterial wilt pathogen in the soil.
Fusarium wilt (Fusarium oxysporum  f.sp. capsici) Source:  Koppert.com		drooping and yellowing of lower leaves. Wilting of the entire plant. Leaves on infected plants remain attached and the vascular system.	Plant resistant cultivars, if available. Lime the soil and ensure the soil has a good drainage.
Powdery mildew (Leveillula taurica) Source:  farmsweekly.co.za		Yellowish blotches or spots appear on upper leaf surface. The leaf surface is covered with a white to grey powdery fungal growth. Leaf defoliation leads to reduction in size and number of fruits. Results in fruits being sunburned.	Plant resistant cultivars, if available. Apply Sulphur based fungicides (eg. Copper oxychloride) at the onset of disease symptoms. Remove and destroy crop debris after harvest.
Viral diseases     Source Isoko:  farmsweekly.co.za	About 17 viruses have been reported to attack peppers. Those considered economically important in Africa include alfalfa mosaic, chilli veinal mottle, cucumber mosaic, pepper veinal mottle, potato Y, tobacco etch, tobacco mosaic, tomato spotted wilt and chilli leaf curl. Most of these viruses are transmitted by insects, infected seed and a few by mechanical means and infected seed. Symptoms include mosaic patterns on leaves, yellowing, ring spots, leaf deformation or distortion, curling of leaves, and/or stunting of plants. They may also cause reduction of fruit size, distortion, and/or ring patterns.			Select planting dates to avoid high population of vectors. Close plant spacing to compensate for diseased plants. Use barrier crops to minimize virus spread. Use oil sprays to reduce virus transmission by aphids. Use reflective mulches to repel aphids and thrips. Use certified disease-free seed in case of tobacco mosaic virus.
Blossom End Rot (Physiological disorder) Source:  extension.unh.edu	The end of the fruit becomes off-whitish to brown in color and takes on a “sunken in” appearance. Symptoms become more pronounced and the color of the rot becomes dark brown to almost black as the fruit matures.			Boost the soil with calcium by adding lime, dolomite, gypsum or composted animal manures before planting the seedlings. Water regularly to ensure the soil around their roots is kept moist. Avoid fertilizers with high nitrogen content.

 

 

 

10. Harvesting, post-harvest handling and storage of Chilli

1.Maturity index for chilli

The stage of maturity at which chilli should be harvested depends upon the purpose for which they are used and distance over which they are to be transported. The following stages of maturity for harvesting have been recognized.

1. Green stage: The fruits are fully developed but are green and suitable for sending to distant markets.

2. Green & red stage: Some of the portion is red or pink and the fruit is not fully ripe. It is most suited for local markets.

3. Ripe stage: The major portion of the fruit is red and the softening begins. It may be picked up for food processing use.

4. Full dry stage: The fruits develop maximum colour and turn red. Such fruits are suitable for spices purposes & can be store for a longer period to fetch income.

 Chilli is harvested at different pickings. The interval between pickings depends upon the weather. Chillies are normally picked at 4 days interval during warm season and at weekly interval when weather is cool.  Chillies should not be pulled from veins, but they should be picked with a twisting from the stem. A yield of 30 to 70 tons per hectare is considered good. Peppers are mainly picked when fully grown but still green. Peppers can be allowed to become red or yellow depending on the consumer preferences. During harvesting, grading and packing, the fruit should be handled with care. It bruises easily and this should be avoided as it promotes rotting.

2. Grading

Grading of Pepper (Capsicum spp.) is based on, color, size and size of maturity Pack the fruits separately according to grade before sending them to market. The losses due to grading at farmer level is 5-8%. If the grading is not good at farmer level, another 4-5% loss in produce is possible.

3. Packing

Pepper (Capsicum spp.)  Can be packed in various packing materials: polyethylene films, polyethylene bags or paper bags.

4. Storage

Pepper (Capsicum spp.)  Can be stored at a cool, dark, dry place. As this commodity emits strong odour; it shall be stored in separate compartment as far as possible. The storage temperature has a greater influence in color retention than does light, air, kind of container or when the spice is stored in the whole or grind form. The optimum storage conditions for fresh chiles are 45 to 50°F (7-10°C) and 90 to 95% relative humidity. Chilling injury occurs at lower temperatures.

5. Transportation

In general, farmers use bullock carts or tractors for sending the produce to nearby market. From market yards, the produce is transported to distance places in ordinary trucks and lorries. Perfect packing, care in loading and unloading and quick transport results in less spoilage of fruits.

6. Processing:

Pepper (Capsicum spp.) is either eaten as fresh or dried and processed into various products such as sauces, spice powders and chocolates.

11.   Marketing   

Chilli can not only be sold in fresh form but also processed into flakes, powder, oil, and sauces for local and international markets. Processing enhances the shelf life and market prices. Fresh chilli can be harvested in Labelled containers with the farm name for enhanced marketing or plastic crates. The chilli has high demand in supermarkets, hotels, restaurants and homes. It is also used in the manufacture of medical products. The Rwanda chilli is also exported to UK, Holland, France and Belgium and to the neighboring countries. The nutritional value of Rwanda Chillies, just like others, cannot be undermined, as they are a great source of vitamin C, Vitamin A, Vitamin B complex and minerals like manganese, iron, potassium and magnesium. The capsaicin in them contain anti-bacterial, anti-diabetic, anti-carcinogenic and analgesic properties. They also help to reduce cholesterol levels in the body, aid in digestion, help relieve migraines, muscle and joint pain.

In Rwanda red chili peppers by the size criterion. The Small graded pods go into 1 1/9th bushel size boxes in the count of 90 pieces per box. Medium graded pods go into similar-sized boxes in the count of 75 to 85 per box. Large graded pods feature in the count of between 45 and 55 pieces. We finalize the packing phase by sticking the appropriate labels of the name of the produce, the packing date, the source and the net weight.

 We store Rwanda red chili peppers in a cool, dry environment that reduces dehydration. The optimum storage conditions for fresh chiles are 45 to 50°F (7-10°C) and 90 to 95% relative humidity. Chilling injury occurs at lower temperatures.  We also keep the room dim to retain the color of the pods that may discolor from light effects. We transport the cargo to the airport in Kigali via our refrigerated vehicles expeditiously so that the cargo will reach you in a day or two

Fresh packed chilli for export https://fortuneofafrica.com/rwanda/chilli/

References

 

http://www.ehinga.org/eng/articles/chilli/varieties

https://en.wikipedia.org/wiki/Capsicum_frutescens

https://www.doc-developpement-durable.org/file/programmes-de sensibilisations/biodiversite/conflit_avec_faunes/Chilli_Growing_PACE.pdf

https://worldofchillies.com/chillinutrient-guide/chilli-plant-nutrient-guide.html

https://www.international-climate-initiative.com/fileadmin/Dokumente/2019/20190708_BAP_Chilli.pdf

http://agropedia.iitk.ac.in/content/chilli-whitefly

https://plantvillage.psu.edu/topics/chilli-pepper/info