The Valentina pepper variety is an early-maturing and high-yielding type, suitable for cultivation in open ground and under plastic covers, including greenhouses. The plant is semi-spreading, with large, light-green, wrinkled leaves, reaching a height of 30 to 45 cm. The bushes are compact, which simplifies care and harvesting. The maturation period is 105-107 days from emergence of seedlings, allowing for an early harvest in the season.
The fruits of Valentina pepper are narrowly conical in shape, pointing upwards, and have an attractive appearance. In technical ripeness, they are yellowish, while in biological ripeness, they turn dark red. Fruit mass ranges from 41 to 80 grams, with wall thickness of 5-7 mm, ensuring juiciness and fleshiness. The flavor of the fruits is very sweet and aromatic, making them suitable for fresh consumption, home cooking, canning, and freezing.
The variety is characterized by high sugar content (about 3.2%) and vitamin C (180 mg per 100 g), enhancing its nutritional value and beneficial properties. The yield reaches 204 centners per hectare, and the commercial product output in open ground is 100%, indicating high cultivation efficiency. Valentina is ideal for regions with short growing seasons, including Siberia, due to its early maturing and hardiness.
