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The fruit is round shaped and slightly flattened and it’s about 8-10 cm in diameter.
Its color varies from dark green to deep and brilliant red, even inside the flesh it is dark red. The flesh is very thick and the taste is sweet.
The plant is medium vigorous, adaptable to open-field cultivations but also suitable for greenhouses.
It is very productive even under high temperatures and suitable for fresh markets.
Winner pepper has high resistance to: Tobamo P0.
General Info
Peppers come in all sizes and colors. Some come with heat and others are sweet. You can easily get them from your grocery store fresh, frozen, dried, or canned.
Peppers are found in green, orange, yellow, and red. Red peppers pack the most nutrition, because they’ve been on the vine the longest.
Peppers are known to be low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.
Peppers are very versatile. You can add raw ones to everything from dips and salads to pasta dishes. Some recipes require roasting them or stir-frying for some good color.
Temp Preference: Ideal temperatures are 21°C to 26.6°C during the day, and 15.5°C to 21°C at night.
Light Preference: at least 6-8 hours of sunlight per day.
Color: from dark green to deep and brilliant red
Flavor: Sweet
pH Range: 6.0 – 7.0
EC: 2.5 – 3.5
TDS: 1600 – 2240
Prepare your soil mix and put your seeds at 2 cm depth.
Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe.
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Harvesting
Water immediately after planting, then regularly throughout the season.
Add fertilizers into the soil as it grows.
Spread mulch (such as chopped leaves or straw) around the plants to help keep the soil cool and moist.
Support each pepper plant with trusses to help bear the weight of the plant once it begins to produce fruits.
Harvest peppers with a knife, then store in the fridge. Be sure to pick all peppers before the first fall frost comes.
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