LAMUJO

Lamuyo pepper is an early-maturing hybrid that ripens in 95-100 days from emergence to technical maturity. The plant is semi-spreading, tall, reaching about 60 cm in height, and requires mandatory support and pruning to 2-3 stems for optimal growth and fruiting. Seeds should be sown only after germination at a temperature of 25-28°C, at which they germinate within 10-15 days. Planting scheme is 60-70 cm between rows and 35-40 cm within rows, ensuring sufficient space for plant development.

Lamuyo pepper fruits are characterized by large size and distinctive trapezoidal shape with strong glossy sheen. Fruit length varies from 200 to 240 mm, diameter — 70-85 mm, average weight — 250 to 400 g. Fruit wall thickness reaches 10-12 mm, ensuring their fleshiness and juiciness. In technical maturity, fruits are dark green, and in biological maturity — bright yellow or dark red hue, depending on ripening stage. The hybrid is suitable for cultivation both in greenhouses and open ground.

Lamuyo exhibits high resistance to a range of viral diseases, including tomato bronze virus, potato virus, tobacco mosaic virus, and tomato mosaic virus. With traditional soil fertilization, plants may require 1-2 feedings to maintain high yield, which reaches about 11-12 kg per square meter. Due to its characteristics and resistance, this hybrid is an excellent choice for gardeners aiming to obtain large, juicy, and flavorful early-maturing fruits.