BURJUIN

Burjui pepper is a high-yielding hybrid with an early ripening period, suitable for cultivation under various conditions, including winter and spring heated greenhouses, open ground, and plastic coverings. Plants are tall and densely foliated, reaching heights of 80 cm in open ground and 250-300 cm in winter greenhouses. Bushes form 2 stems with support, which enables high fruit load — up to 30-40 fruits per plant. Planting density is approximately 3 plants per square meter.

Fruits of the Burjui pepper have a cube-like or prism-shaped form with smooth, dense skin and wall thickness ranging from 6 to 9 mm. In technical maturity, they are dark green or light green, while in biological maturity they turn yellow or bright red. Fruit weight varies from 120 to 250 grams; they are juicy and sweet, making them suitable for both fresh consumption and culinary processing. The fruit apex is rounded and slightly ribbed, and the peduncle is of medium length and slightly indented.

The hybrid is characterized by stable high yield — up to 6.5-7 kg per square meter — as well as prolonged fruiting period and good regenerative ability of shoots. The pepper is resistant to tobacco mosaic virus and verticillium wilt, resilient to temperature fluctuations, and well-adapted to unfavorable growing conditions. These qualities make the Burjui variety an excellent choice for cultivation both indoors and in gardens.