Effects of Different Pruning Systems on Fruit Quality and Yield in California Wonder Peppers (Capsicum annuum L.) Grown in Soilless Culture

This study was conducted to determine the effects of four pruning methods (Non-pruned, two, three and four stem pruning) on some growth parameters, yield and fruit quality in California Wonder Pepper (Capsicum annuum L.). The experiment was carried out between April and September 2020 in a climate controlled venlo type glass research greenhouse with automation system.In this study, two commercial pepper Rapido and Roxy California Wonder type (Rapido: red color Roxy: yellow color) varieties were used. Seedlings transplanted in cocopeat slabs were grown in soilless culture. The experiment was designed according to randomized plots with 3 replicates each including 8 plants. Pruning applications-leaving two, three and four branches in pepper varieties significantly increased plant height, plant fresh weight and stem diameter compared to the non-pruned plants. Pruning methods significantly increased fruit weight, fruit length and diameter. SPAD of leaves value, fruit flesh thickness, fruit firmness, fruit Brix and fruit EC values were positively affected by pruning methods. However, no effect of pruning methods on fruit color and pH was determined. Total yield per plant was reduced compared to non-pruned plants, except for 4 branch pruning. However, the reduction in the number of branches left with pruning significantly increased the rate of marketable fruit. To conclude, it was determined that the decrease in the number of branches left in California Wonder pepper varieties significantly decreased the number of non-marketable fruits, especially three and four branch pruning increased fruit quality as well as marketable yield.