Marya pepper variety is an early-maturing hybrid that starts fruiting 96-110 days after germination. The plant is tall, reaching up to 1.8 meters in greenhouse and open ground conditions, especially in southern regions. The bush is medium-height, upright, requiring staking and removal of side branches and leaves up to the first fork for optimal growth. Sowing for seedlings is recommended in late February with transplanting at the 1-2 true leaf stage, while transplanting into greenhouses should occur at the end of May, following a 40x60 cm planting scheme.
Marya pepper fruits are narrow-conical, smooth, and slightly drooping, weighing 85-130 grams with a wall thickness of 5-6 mm. In technical maturity, the fruits are yellow, while in biological maturity, they turn red. The hybrid is characterized by high commercial yield, reaching 6.2-7.6 kg per square meter, and even fruiting. The fruits possess excellent taste qualities and attractive appearance, making them popular for fresh consumption, home cooking, canning, and pickling.
The variety is resistant to several diseases, including tobacco mosaic virus, verticillium wilt, and blossom end rot, and also shows resistance to pests. Thanks to these traits and high yield, Marya pepper is suitable for cultivation both in plastic greenhouses and in open ground. It is valued for its abundant and prolonged fruiting, ensuring a stable and high-quality harvest throughout the season.
