How to harvest the correct chili

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How to harvest the correct chili.
Maybe some of you are something that is not important to harvest it is just harvest but the right harvest there is also a good stage and true.
The cayenne pepper can be harvested after the age of 2.5-3 months after planting. The next harvest can be done 1 week Once depending on the health and fertility of the plant. For cayenne pepper when treated properly can reach age 1-2 years, if always held pruning and re-fertilization after the crop is harvested. Fertilization again can provide soil and also watering repeatedly so that the tree is not dry.

After Harvest
Chillies stored at a temperature of about 4oC with 95-98% moisture can withstand about 4 weeks and at 10 ° C is still in good condition for up to 16 days.
Preservation in a fresh time will not be long, but if dried up time can save a long time. Chilli to be dried should be selected yng good quality, stalk removed and then chill washed. Then put in hot water a few minutes, then cooled by dipping in cold water. Next drained on woven bamboo or wire netting so that the water out all.
Then dried in the hot sun to dry, usually more or less for one week.
In the rainy season, drying chili fruit can use heating. Inside the room heater was given para-beberpa layers to put chili. Chilli lining should not be too thick, just one layer to dry quickly. As a source of heat can use electric lights, stoves, charcoal stoves or other materials.

The heating room can be made of wood that is shaped like a cupboard and the inside is given a layer of zinc. The heater source is placed under a hole that has been given a hole, on the top there are para-para several layers. The upper part of the cupboard is ventilated, which can be adjusted to adjust the size of the hole to regulate the temperature in the cupboard. The temperature in the cupboard is set to approximately 60oC, do not overheat by regulating the vents. If it has exceeded 60oC, the ventilation opening is opened wide.

In order for the dry chilli evenly then the para-para can be changed letaknya, eg the top in the move downwards vice versa. The number of para-para depends on the size of the cupboard and the distance between para-para about 15-20 cm. Chilli is flipped every 3 hours.
By using the heater the longest two days the chilli will dry. Chili is considered dry if the water content is 8%. In such circumstances chilli fruit may be stored longer, but should be avoided from pest attacks and stored in airtight containers. Chilli dried can be directly used or can be used to mix sauce and chilli powder.
the ventilation opening is opened wide.

In order for the dry chilli evenly then the para-para can be changed letaknya, eg the top in the move downwards vice versa. The number of para-para depends on the size of the cupboard and the distance between para-para about 15-20 cm. Chilli is flipped every 3 hours.
By using the heater the longest two days the chilli will dry. Chili is considered dry if the water content is 8%. In such circumstances chilli fruit may be stored longer, but should be avoided from pest attacks and stored in airtight containers. Chilli dried can be directly used or can be used to mix sauce and chilli powder.
Packaging
Before chillies are sold you should do the selection by separating the good chilli and the ugly quality. The chili must be packed properly to avoid damage. With good packaging will certainly add to the cost but the damage will be much less so the profit is still higher.

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