2018 Vegetable Production Handbook Chapter 13: Pepper Production
, Management Recommendations

2018 Vegetable Production Handbook Chapter 13: Pepper Production: HS732/CV130, rev. 12/2018

Management Recommendations
https://doi.org/10.32473/edis-cv130-2018
Published 2018-12-17
Monica Ozores-Hampton
University of Florida
Nathan S. Boyd
University of Florida
Eugene J. McAvoy
University of Florida
Christian F. Miller
University of Florida
Johan Desaeger
University of Florida
Joseph W. Noling
University of Florida
Gary E. Vallad
University of Florida
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PDF-2018

Supplementary Files

Table 13.2 Herbicides
Table 13.3 Insecticides
13.4 Fungicides

Keywords

CV130
Pepper

Categories

How to Cite

Ozores-Hampton, Monica, Nathan S. Boyd, Eugene J. McAvoy, Christian F. Miller, Johan Desaeger, Joseph W. Noling, and Gary E. Vallad. 2018. “2018 Vegetable Production Handbook Chapter 13: Pepper Production: HS732 CV130, Rev. 12 2018”. EDIS 2018 (December). Gainesville, FL:33. https://doi.org/10.32473/edis-cv130-2018.
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Abstract

This 33-page fact sheet is chapter 13 of the 2018 Vegetable Production Handbook. Written by Monica Ozores-Hampton, Nathan S. Boyd, Eugene J. McAvoy, Christian F. Miller, Johan Desaeger, Joseph W. Noling, and Gary E. Vallad, and published by Horticultural Sciences Department, 2018.

HS732/CV130: Chapter 13. Pepper Production (ufl.edu)

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In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.

https://doi.org/10.32473/edis-cv130-2018
view on EDIS
PDF-2018
Copyright (c) 2018 UF/IFAS