Skif

The Skif pepper variety belongs to the early-maturing types, characterized by rapid growth and high yield. From germination to technical maturity, it takes approximately 108-120 days, and to biological maturity — 140-155 days. The plant is low-growing, 30-40 cm tall, semi-determinate and compact, which facilitates care and harvest. The recommended planting density is 60-80 thousand plants per hectare, promoting optimal growth and maximum productivity of the crop.

Fruits of the Skif variety have a round, rounded shape and an average weight of 150 to 220 grams. In the technical maturity phase, they have a salad green color, and upon reaching biological maturity, they turn dark red. The fruit skin is smooth, and the flesh is tender with a wall thickness of 8 to 9 mm, ensuring a pleasant taste and high commercial quality. The variety is distinguished by excellent taste characteristics, making it popular for fresh consumption and culinary use.

The Skif variety also stands out for its high resistance to verticillium wilt and other diseases, enhancing cultivation reliability and reducing crop losses. At biological maturity, the fruits contain 7.0-8.2% dry matter, 4.2-4.6% sugars, and 145-198 mg% of ascorbic acid, indicating high nutritional value and beneficial properties of the pepper. All these characteristics make the Skif variety an attractive choice for farmers and gardeners seeking a high-quality and flavorful harvest.