Salamandra

Sweet pepper Salamandra is an early-maturing hybrid intended for cultivation in open fields and plastic greenhouses. It is a determinate type plant, compact and robust, with good leaf coverage that protects the fruits from sunburn. Due to its semi-spreading form and moderate leafiness, the pepper does not require staking and tolerates high planting density up to 45-70 thousand plants per hectare. High resistance to viral diseases of the Solanaceae family makes this hybrid a reliable choice for gardeners and farmers.

The fruits of the Salamandra pepper have an elongated-conical shape with a smooth surface and wall thickness ranging from 2 to 6 mm, depending on growing conditions. Their length is 12-14 cm, and weight varies from 40 to 120 grams. Unripe fruits are green, and upon ripening, they acquire a glossy deep red or yellow color. The pepper has a strong aroma and can be used fresh or dried, serving as an excellent seasoning for soups, meat, and fish dishes. Thanks to its dense flesh and good wall thickness, this hybrid is ideal for canning and processing.

Salamandra pepper is grown using seedling method: sowing occurs at the end of February, transplanting in the cotyledon stage, and planting in the ground at the end of May. For optimal fruit formation, it is recommended to remove side shoots and leaves before the first fork. The ripening period ranges from 55 to 110 days depending on conditions, allowing for a stable and high yield even under adverse conditions. This hybrid combines high productivity, disease resistance, and versatility, making it attractive for various agricultural production types.