Slavutich

SLAVUTICH — a medium-early sweet pepper variety characterized by a maturation period from germination to technical ripeness of 115-119 days. The fruits have a conical shape, smooth surface, and medium size, weighing 80 to 95 grams. In the technical ripeness phase, they are light green, and at biological ripeness, they turn dark red. The flesh thickness is 5-6 mm, ensuring juiciness and firmness of the fruits. The skin is tender, and the aroma is pronounced and rich, making it especially attractive to consumers.

The variety is distinguished by high yield, reaching 39.4-46.2 tons per hectare, with a fruit quality of 96-98%. SLAVUTICH pepper is resistant to verticillium wilt and well-tolerates dense planting, facilitating its cultivation under various conditions. The plants are low-growing with downward-facing fruits on the bush, which facilitates harvesting.

This variety is recommended for cultivation in open ground, especially in the North Caucasus region. The pepper is versatile in use: it is excellent for fresh consumption, home cooking, canning, and ideal for stuffing due to its flavor and technological properties. Its high ascorbic acid content makes it a nutritious and beneficial product.