Pepper Boyard F1

Boyard F1 — an early-maturing hybrid of sweet pepper, suitable for cultivation both in greenhouses and open ground. The technical ripeness stage occurs 55-60 days after transplanting seedlings, while biological ripeness is reached on day 70-75. The fruits have a truncated cone shape with a smooth, glossy surface. In technical ripeness, they are cream-colored, and in biological ripeness, they turn into a rich red hue. The fruit wall thickness is 6-7 mm, and the weight varies from 120 to 150 grams. The plant is compact, with a strong root system and good leaf cover, which promotes high fruit set and uniform fruiting across all tiers.

The Boyard F1 hybrid is characterized by high resistance to abiotic stress and tolerance to diseases such as fusarium and verticillium. These qualities make it a reliable choice for various climatic conditions and contribute to stable yields, which can reach 35-60 tons per hectare. Due to the excellent appearance of the fruits, their good transportability, and ability to be stored for long periods, this pepper is in demand both for commercial cultivation and for private farms.

For successful cultivation of Boyard F1, it is recommended to prepare light, nutrient-rich, and well-drained soil with pre-planted fertilizers and weed removal. Sowing seeds for seedlings is best conducted in mid-February to early March, followed by transplanting at the 2-4 leaf stage. Seedlings are transplanted into greenhouses or open ground after the threat of frost has passed, ensuring adequate light and ventilation for the plants. A key aspect of care is regular watering to maintain optimal soil moisture, especially during hot periods, as well as mulching to retain moisture and suppress weeds. Pruning the plant and timely harvesting contribute to increased productivity and maintaining a balance between growth and fruiting.