SKU #2121
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PALIVEC
Pepper
SEMOUser rating
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Direction
Bitter
Growing
Open Ground
Ripening Period
65 - 75 days
Fruit; color (technical maturity)
Green
Prices in stores
from6.31 €per 1000 seeds
pack from 0.29 € per 10 pcs
13 offers from 7 stores
Store offers · 13 from 7 stores
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Available at: Агро-Якість · АгроХимШоп · Agrolife · Фазенда · Фермер Профессионал · Fermershop · Semena-online
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About product
Early, high-yielding variety of hot pepper. The plant is tall and robust. Fruits have a horn shape, 17 cm long, spicy flavor. Color changes from green in technical ripeness to dark red in biological ripeness. Wall thickness 3-4 mm. Resistant to tobacco mosaic virus. Suitable for drying, canning, and fresh consumption.
Direction
Bitter
Growing
Open Ground
Ripening Period
65 - 75 days
Fruit; color (technical maturity)
Green
Description
Early, high-yielding variety of hot pepper. The plant is tall and robust. Fruits have a horn shape, 17 cm long, spicy flavor. Color changes from green in technical ripeness to dark red in biological ripeness. Wall thickness 3-4 mm. Resistant to tobacco mosaic virus. Suitable for drying, canning, and fresh consumption.
Crop & resistance
Crop
Disease resistance
Specifications hover over for a hint about the specification
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Direction
Direction
Existing varieties and types of cabbage are grown for fresh consumption, long-term storage, and technical processing. |
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Growing
Growing
Eggplant is grown in open fields and under protective cover on small areas. |
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
65 - 75 days |
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Fruit; color (technical maturity)
Fruit; color (technical maturity)
Technical maturity of pepper occurs 20-45 days after flowering. Such fruits are fully formed and have light green, green, dark green, yellow, or cream color. |
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Fruit; color (biological maturity)
Fruit; color (biological maturity)
Biological maturity of pepper fruits occurs 35-45 days after technical maturity. Biologically mature fruits acquire red, yellow, or pink coloration, and their vitamin C and A, sugar, and dry matter content significantly increases. |
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Fruit; shape
Fruit; shape
Spherical, oval, flattened or cylindrical shape. |
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| Fruit; wall thickness | 3-4mm |
| Catalog | Catalog → Pepper |
| Manufacturer | SEMO |
| Country | Czech Republic |
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