Mid-season pepper variety, fruits are thick-walled, flesh is tender, high commercial and taste qualities
Antey — Mid-season sweet pepper variety. From seedlings to technical maturity 125-135 days, to biological maturity — 145-160 days. Antey pepper plant is tall, 60-70 cm high, strong and spreading. Fruits are very large, weighing 200-300 g, conical-prismatic, wall thickness 6-8 mm, light green in technical maturity, red in biological maturity. Fruits contain 7.0-8.3% dry matter, 4.3-6.7% sugars, 92.4-128.7 mg% ascorbic acid in technical maturity. Taste qualities are good. Antey pepper variety is resistant to Verticillium wilt. Antey is characterized by stable accumulation of ascorbic acid. Grown through seedlings. The most common method of seedling cultivation is sowing seeds in trays. Seedling age depends on the intended use of the product. For processing purposes, 25-45-day-old seedlings are transplanted. Planting scheme largely depends on irrigation method (60 X 25 cm for sprinkler irrigation and 90+50 X 20 cm for drip irrigation). Optimal planting density of Antey pepper is 65-70 thousand plants/ha. Yield: 60-70 tons/ha.
