Articles
APPLIED SPICE PAPRIKA (CAPSICUM ANNUUM L. VAR. LONGUM) GROWING TECHNOLOGIES AND PROCESSING IN HUNGARY
It is traditionally cultivated in two regions of Hungary, namely in Szeged and Kalocsa.
Cultivation technology is divided into two types, that of seedling transplantation and direct sowing.
When considering the Hungarian climate, soil texture and spice paprika crops we see in general that irrigation is indispensable.
Because the cost of irrigation has become a significant factor in recent years, we should make an effort to use water more efficiently and effectively.
Hence we should employ a micro-irrigation system, then strive from an agricultural viewpoint to be careful about how the water is delivered to the plants without damaging them, to produce the best yields.
Harvesting is carried out by hand, in several steps.
At the first picking, 60–65 % of the crop can be harvested, depending on the variety.
After the first picking, the ripening of fruits left on the plants is accelerated.
Rotten fruits must be harvested, since a rotten crop can induce secondary infections on healthy crop by transmitting pathogens through mechanical injuries acquired during the harvest.
The quality of the crop grown by transplanting is better, since earlier ripening increases the time of after-ripening on the stem, and so at picking we can harvest crops of higher quality.
Furthermore, there is a smaller vulnerability to secondary infections for fruits.
Last but not least the quality of gathered harvest can be affected by growing technologies during the period of storing and after-ripening.
Incorrect storage impedes the increase in pigment content and transpiration.
Spice paprika are packed in an unventilated place they can get warm easily which promotes to the process of putrefaction.
An average quality of spice paprika can be made into a fine milling product if it is dried correctly.