CHOCOLATE

Technical Profile of the Hot Pepper «Chocolate»

The «Chocolate» pepper, developed by «Selektcentr Lagutniki», is a specialized hot pepper variety engineered for outdoor cultivation. The genotype is optimized for a short maturity window, with a growing cycle of 75-80 days, making it a viable solution for regions with moderate growing seasons.

Fruit Morphology and Engineering

• Geometry and Physical Parameters: Departing from the traditional elongated or conical shapes of most hot peppers, «Chocolate» features a distinct blocky (cuboid) form. This structural design optimizes packaging density and logistical efficiency during transport.
• Wall Thickness: The pericarp thickness measures 2-3 mm. This metric is ideal for hot peppers, providing a calibrated balance between physical durability and efficient moisture loss during dehydration processes for powder or flake production.
• Pigmentation: At the stage of technical maturity, the fruit displays a deep dark-green coloration, indicating high chlorophyll concentration and consistent metabolic vigor throughout the fruit development phase.

Field Performance and Application

The variety exhibits environmental resilience consistent with the breeding standards of «Selektcentr Lagutniki». The blocky fruit structure requires stable irrigation management; however, the genetically predetermined cell density ensures the fruit maintains its integrity even under fluctuating water availability. This cultivar is well-suited for both fresh-market culinary applications and commercial processing, such as pickling or solar drying.