The depth of rooting of vegetables is influenced by the soil profile. If there is a clay pan/hard pan or other densification, then it is not possible to root the vegetable at its normal depth. Although Capsicums are of a shallow to moderately deep rooted vegetable crop (90—120 cm), the root pattern development indicates that more than half of the root system (dry weight) is developed in the 5—15 cm layer (Keng et al., 1979). The root length density of pepper decreases with soil depth, and rapidly so below 20 cm, while horizontal variation in root distribution is relatively small (Morita and Toyota, 1998). Capsicums extract 70-80% of water used from a depth of 0-30 cm (Dimitrov and Ovtcharova, 1995).
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