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Several species of chili peppers are being consumed around the world. The interest in this condiment is due to the flavors that this spice offers the food besides contain high concentrations of provitamin A, vitamins E and C, and antioxidant compounds, and can be good sources of carotenoids and xanthophylls. Peppers are grown all over the world, although the most popular areas for paprika production are from wet tropics to dry deserts and cool temperate climates. The season and the weather are important for pepper because this spice is a light-demanding species. It requires summer and autumn rich in sunlight to produce a good quality crop. If the light conditions are inadequate for the peppers, the development of the plant is slowed down, flowering and harvesting are weakened (Zatykó and Márkus, 2010), and a significant decrease in yield is expected in shady areas (Nagy et al., 2017). The optimum temperature conditions for pepper cultivation are like other Solanaceae (tomatoes or eggplants), which require a long, frost-free period in the open field to produce high-quality, high-yield crops (Bosland and Votava, 2012). Besides the climatic conditions, another important factor to produce peppers is the water supply, and this factor is determined by the chosen variety, temperature and nutrient supply of the soil (Balázs, 2004). Irrigation is particularly important during the during the production phase, which is a critical period in the development of peppers (Ambrózy et al., 2015). An experiment has shown that the stress caused by water deficit in peppers causes less yield loss when the plant is exposed to water deficiency at young stage (Techawongstien et al., 1992). Most peppers are grown in open field as a one-year crop. As with most peppers, sandy and loamy soils, which are of medium texture and have good conductivity (EC), are good for peppers. Generally, most pepper varieties ripen earlier with the seedling technology, whereas with the opposite direct seeding technology it is shifted by 2–3 weeks (Balázs, 2004). Harvesting is done by hand and, as the pepper plants continue to bloom after ripening, it can be repeated several times (Po, 2011). The time elapsed between each harvest is determined by the type of growth of the plant, the continuous ones can be picked 2–3, the determinate and semi-definite varieties can be taken once, in rare cases twice (Zatykó and Márkus, 2010). Chili peppers are harvested at full ripen phase when they are red in color, but there are varieties that produce yellow or green at full maturity. (Bosland and Votava, 2012; Koncsek et al., 2016). The red-ripen varieties should be harvested in the so-called "red-ripe" stage, when the total surface of the fruit is red, because it contains the highest amounts of vitamin C and carotenes (Koncsek et al., 2018). The purpose of the experiment was to compare how the impact of cultivar and application of different irrigation treatment would affect the leaf surface temperature and relative chlorophyll fluorescence (SPAD) factors of these chilli peppers and they can significantly influence its yield.

impact of cultivar and irrigation on yield, leaf surface temperature and SPAD readings of chili pepper