Beregivskyi

The Beregivskyi pepper variety is mid-season and was developed in 2017 by the Zakarpattia State Agricultural Experimental Station. The vegetation period until technical maturity is approximately 130 days. The fruits of this variety have an elongated shape, about 19 cm long, wall thickness up to 2.7 mm, and weight from 20.3 to 31.3 grams. Upon reaching physiological maturity, the fruits turn dark red, indicating high quality and ripeness of the vegetable.

Beregivskyi is characterized by high yield, reaching 12.3–14.5 tons per hectare, making it attractive for commercial cultivation. The content of dry matter in the fruits is 15.4%, and the sugar level reaches 4.9%. Vitamin C is present in significant amounts — from 220 to 293.9 mg per 100 grams of product, highlighting its beneficial dietary properties. The yield of dry ground powder from the fruits varies within 17.6–19.4%, making this variety popular for spice and seasoning production.

Beregivskyi paprika possesses high flavor qualities and dietary properties, allowing its use both fresh and processed — as ground powder. Due to its characteristics, the variety is suitable for various culinary applications, including dishes with rich flavor and aroma. Its resistance and high productivity make it a profitable choice for farmers and enthusiasts growing sweet peppers.