Pengxi green pepper is a geographical indication protected product.

Pengxi green pepper has a long history of planting, with excellent varieties and mature technology. In recent years, the county party committee and the county government have attached great importance to the development of Pengxi green pepper industry and listed the industry as the leading industry of "Strengthening the County Industrially and Green Development". Currently, our county has planted 120,000 acres of Pengxi green pepper in 28 towns. The fruit-bearing area reaches 20,000 acres, with an annual output of 10,000 tons of green pepper and a total output value of hundreds of millions of yuan.

Sichuan Provincial Bureau of Quality and Technical Supervision Pengxi Green Zanthoxylum bungeanum The current administrative area of ??Pengxi County, Sichuan Province "Report on the geographical scope of protection of "Pengxi Green Zanthoxylum bungeanum" geographical indication product by the Pengxi County People's Government, Pengxi Sichuan Provincial (Regional) Local Standard [2013] No. 65: DB510921/T1.1~1.3-2013 "Pengxi Green Pepper"

Pengxi Green Pepper Quality Technical Requirements

1. Variety

The local variety "Bamboo Leaf Green".

2. Site conditions

The altitude within the production area is 300m to 500m. The soil is purple loam or sandy loam, with good air permeability, soil organic matter content ≥ 1%, and pH value 6.5 to 8.5. The average annual rainfall is 800 to 900mm, and the average annual sunshine hours are 1,400 to 1,500 hours.

3. Cultivation technology

1. Seedling propagation: Propagate by seeds, sow seeds from late September to early October, and transplant seedlings in containers.

2. Planting: Plant in spring from February to March, and in autumn from September to October. The planting density is ≤110 plants per 667_(mu).

3. Plastic surgery: Use "picking instead of shearing" to form a hollow, cup-shaped tree shape.

4. Fertilization: Mainly apply organic fertilizer. Apply ≥20kg of decomposed organic fertilizer to each mature tree every year.

5． Environmental and safety requirements: The use of pesticides, chemical fertilizers, etc. must comply with relevant national regulations and must not pollute the environment.

4. Harvesting and drying

1. Harvesting: The picking time of commercial fruits is from early July to early August every year, when the fruit is green in color and the oil sacs on the skin are Choose sunny weather for picking when the bulges are translucent. The remaining seeds are harvested in mid-to-late September every year.

2. Drying: Use natural drying until the moisture content is ≤10%.

5. Quality characteristics

1. Sensory characteristics: The fruit is green in color, the fruit is round and uniform, the skin is thick and the flesh is thick, the oil sacs are densely grown on the surface, the oil cavity is numerous and dense, and the endocarp is smooth. , thin leathery, mostly separated from the pulp and curled; rich and long-lasting aroma, pure hemp flavor. The natural seed removal rate is ≥85%.

2.Physical and chemical indicators:

Moisture (%)

≤10.0

Total ash (%)

≤4.1

Total volatile oil content (ml/100g)

≥6.8

3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements Must comply with relevant national regulations.