Baktyanets

Baktyanets pepper is a medium-late maturing sweet pepper variety developed by the Zakarpattia State Agricultural Experimental Station. It is intended for use as a spice due to its high nutritional and flavor qualities. The vegetation period until technical maturity is about 143 days, ensuring stable fruit ripening. The variety is characterized by high yield and marketability, as well as resistance to drought, cold, and diseases, making it a reliable choice for cultivation under various climatic conditions.

Fruits of the Baktyanets variety have an elongated shape, ranging from 8 to 18 cm in length, wall thickness up to 2 mm, and weight from 18 to 24 grams. At biological maturity, they turn dark red, indicating high content of beneficial substances. Dry matter content varies from 13 to 19%, sugars from 2.6 to 2.9%, and ascorbic acid (vitamin C) from 150 to 200 mg per 100 g of product. Dry powder yield from fruits ranges from 14 to 19%, making the variety especially valuable for spice and spice production.

Fresh fruit yield reaches 6.3 to 8.3 tons per hectare, confirming the high productivity of the variety. Due to its aromatic and flavor characteristics, as well as beneficial nutritional properties, Baktyanets pepper is widely used in culinary applications to enhance the taste and aroma of various dishes. This variety also exhibits good transportability, facilitating storage and delivery.