Turmalin

Turmalin Pepper — an early-maturing hybrid of sweet pepper, suitable for cultivation both in plastic greenhouses and in open ground. The ripening period is 55-60 days to technical maturity and 70-75 days to biological maturity from seedling transplanting. The fruits are cube-shaped with 3-4 chambers and have dense walls 7-8 mm thick. At technical maturity, they are light olive-colored, and at full ripeness, they turn bright yellow. The weight of one fruit ranges from 150 to 210 grams. The fruits have a pleasant, sweet, and juicy flavor, making them popular on fresh markets.

Turmalin is a determinate plant, robust and tall, with leaves that effectively protect the fruits from sunburn. The hybrid is tolerant to diseases such as fusarium and verticillium, enhancing yield stability and reliability. However, the pepper is very demanding regarding the soil on which it is grown, so crop rotation is recommended for successful cultivation. Suitable predecessors include annual and perennial grasses, winter wheat, legumes, cucurbits, onions, various cabbage varieties, and cucumbers.

It is important to avoid planting Turmalin on plots previously occupied by plants from the Solanaceae family, such as pepper, eggplant, and tomato, to reduce the risk of disease and pest accumulation. It is recommended to return pepper to the same location no sooner than after 3-4 years. These agronomic measures contribute to maintaining plant health and ensure a stable, high-quality harvest.