Pepper THICK-FRUITED PEPPER

The Thick-Fruited pepper variety is an early-maturing, large-fruited type suitable for cultivation both in open ground and in protected soil. The plants are medium-height, bushy, and resistant to major diseases of the crop, ensuring a stable yield. The period from germination to biological maturity is approximately 98-115 days, allowing for harvest within relatively short timeframes.

The fruits of Thick-Fruited pepper have a cylindrical shape, large size, and thick walls measuring 5-9 mm. In technical maturity, they are green, but in biological maturity, they turn into a rich dark-red hue. Fruit weight varies from 120 to 300 grams. The flesh is juicy, sweet, and aromatic, making this variety an excellent choice for fresh consumption as well as for canning.

For cultivation, the seedling method is recommended. Seeds are sown in February into seedling trays with light, fertile soil mixture at a depth of no more than 1 cm, at a temperature of 23-25°C for optimal germination. Seedlings are transplanted into open ground in early June, spaced 40x40 cm apart. The plant prefers sunny locations with neutral soils and requires infrequent but abundant watering with warm water. It responds well to nitrogen fertilizers and can be grown after carrots, cabbage, beets, legumes, and cucurbits.