Paprika has long made its way into gardens. Its cultivation is quite simple. It can be cultivated in the greenhouse as well as outdoors. But sometimes the peppers do not turn red.

Possible causes

The culture of peppers (Capsicum) in the garden is not particularly difficult. He doesn’t make any big claims. However, in some years it can happen that the peppers simply stop turning red and stay green. There can be various reasons for this

  • cold weather
  • no sun
  • wrong location
  • late planting
  • care mistakes
Note: The color of the pods provides information about the degree of ripeness. Green peppers are not a separate variety, but are not yet ripe. The pods are ripe when they are red, yellow, orange or purple and no longer have green spots.

Carotenoids give color

Carotenoids are fat-soluble pigments. They are not only important for humans and animals, but also for plants. These can synthesize the pigments themselves. Peppers also contain carotenoids, mainly red and some yellow ones. The respective color of the pod always depends on which colorant is formed during the ripening process. Initially, the pepper is green. The carotenoids are overlaid by the chlorophyll present. Only with increasing maturity does the nightshade plant break down the chlorophyll and the carotenoids appear. There is a color change from green to yellow, orange and finally red. The salary determines the color. It also contains anthocyanins. These are responsible for dark and purple colors.

Note: The carotenoid content in green and light yellow pods, which are actually berries from a botanical point of view, is relatively low. It is higher for red, orange or purple fruits.

Just wrap

Peppers should be left hanging on the bush for as long as the weather permits, in order to use the last sunny days of autumn to ripen. Only here can the maturation process be properly activated. If you have already harvested unripe pods, they will only ripen with a bit of luck. For this it is necessary that the above-mentioned process has already been set in motion. Especially in autumn the nights start to get colder, but the unripe peppers should not be harvested already. You can stay on the plant until the first frosts. However, this should be protected during the nights. In addition

  • cover plant
  • Use of garden fleece

So there is the possibility that the last pods can still fully ripen on the plant. The harvest can be extended by two to three weeks. If possible, culture should take place in a greenhouse. There, the conditions for the ripening process of the peppers can be kept constant throughout the growing season.

Note: Green pods are not yet ripe and have a bitter taste. Their seeds are not germinable, so they cannot be used for propagation.

Peppers love the sun

Because of their origin, they are originally from South and Central America and are spoiled by the sun and warmth. This fact is also crucial for a complete ripening of the fruit. It is therefore necessary that the plants are given a suitable place in the garden. This one should

  • sunny
  • warm and
  • sheltered from the wind

being. The fruits need sufficient light and warmth to ripen. This is the only way they can develop their full aroma and retain their beautiful colour.

Further measures

There are other ways to support the maturation process. Although these cannot replace a sunny and warm summer, they create the conditions for healthy development, growth and ripe fruit. This includes

  • Plant out only after the ice saints
  • so mid-May
  • not sooner or later
  • not at night temperatures below 5 °C
  • Soil: slightly acidic to neutral, sandy, loose
  • enough space per plant
  • Row spacing at least 80 cm
  • in the row 50 cm
  • keep soil moistured
  • no waterlogging
  • Water 2-3 times a week
  • Spray young plants
  • supply of nutrients
  • long-term fertilizer when planting
  • Repeat after 2 months
  • before harvest every 3 to 4 weeks
  • Additional administration of nettle manure
Tip: The more sun the plant gets, the faster the ripening process is completed and the pods have a beautiful red color.

frequently asked Questions

No, they are not poisonous, just not ripe yet. Of course they can be eaten. They have a slightly bitter taste, but are quite spicy. It lacks the sweet aroma, as there is still little sugar at this point. But they have fewer calories. Furthermore, the vitamin C content and the mineral content of potassium is much lower than in fully ripe red peppers.

The best time for this is early morning or early morning. At this time, most of the nutrients and vitamins are contained in the fruit. A sharp tool, knife or secateurs should be used for harvesting, as the stems are somewhat robust. So don’t just tear it off like that. The stalks should always remain on the fruit. Furthermore, damage to other shoots and pods can be avoided.

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