Copper pepper is an early and hardy variety of sweet pepper, well-suited for cultivation both in open ground and under greenhouse conditions, including heated professional greenhouses. The plant is robust and sprawling, reaching a height of 70-80 cm, with strong stems and a well-developed root system. This variety is resistant to adverse weather conditions, sharp temperature fluctuations, and insufficient light, enabling it to recover quickly from stress and maintain high productivity. Copper responds well to fertilization and exhibits resistance to fungal infections.
The fruits of the Copper pepper have an elongated conical or pyramidal shape, weighing between 90 to 130 grams, with a wall thickness of 6-8 mm. The fruit color is uniform, transitioning from green in the technical ripening stage to a deep red at biological maturity. The flavor is very pleasant, sweet with a moderate aroma. On the Brix scale, the sugar content reaches 9, indicating high sweetness. The pepper is rich in vitamins, ascorbic acid, and a complex of microelements, making it a nutritious and beneficial product.
The Copper variety is distinguished by high yield and uniform fruit shape, making it popular for commercial use and culinary applications. Thanks to its resistance to heat processing, the pepper retains its flavor and shape during cooking, allowing its use in fresh dishes, canning, and various preservation methods. For optimal growth, it is recommended to follow vegetative cultivation practices and, if necessary, apply roof whitening in greenhouses during summer to protect against excessive sunlight.
