“Growing spontaneous genotypes of peppers, we’ve witnessed endless variation in their specific inherited traits. Using controlled hybridization for producing F1 and next generations, we’re able to choose series of good genotypes that carry on the resultant recombination of the parents’ genes offering constant advance in production through the use of new varieties and hybrids.”
For good ajvar, grow these much-loved, sweet, fleshy peppers that weigh up to 200 g and hang on a leafy plant. Along with their hooked tips, you will notice that these 2-3-lobed fruits turn from green to red and reach a diameter of up to 12 cm and a length of up to 20 cm. You will appreciate their high disease resistance, especially to TMV, and that they quickly overcome stress caused by storms or hail. They will never leave you without an abundant yield to sell at the market stand or as raw material for processing.
From this mildly vigorous plant with short internodes, you’ll have a very vigorous harvest of hanging fruits, sweet, fleshy, and large – around 20 cm long and 7-10 cm wide. Then you can either use them fresh or process them into fillets, whether young and light green or mature and red. Regardless of their stage of ripeness, the fruits will have high sheen without purple patches caused by anthocyanin. You will be amazed by their size, even at the end of the season.
You will make the most delicious ajvar with the help of Emina, the hanging kapia type pepper of 180-200 g mass, uniform size, and ideal proportions. The fruits will permit you to peel them easily after roasting, whether young and dark green or mature and dark red, or grown in closed or open spaces. It’s a real hit at the fresh markets because of its elegant shape and extraordinary taste, all the more emphasized through roasting.
Light green fruits of around 200g are ready for harvest 100 days after sprouting. Red ones used for processing are ready after 125 days. Consume them fresh or roast and peel easily. Grow these peppers on open fields or in protected areas stress-free as they are resistant to blossom-end rot, late blight, and sunburns. Fertilize them regularly and you will have peppers suitable for all purposes. Use them green in the summertime, red in the autumn, and the topmost fruits for pickling at the end of the season.
When these fleshy fruits turn from green to orange upon maturing, combine them with Slonovo Uvo and Belo Uvo to enhance their sweet taste with a rich variety of color. They differ from their source type, Slonovo Uvo, in having higher beta carotene content, which gives them their characteristic orange color and unique taste. Whether you slice them fresh for a colorful salad or roast them, they will always supply a special taste sensation.
GREEN FIELD F1
This large and medium-early kapia hybrid will fill your greenhouse with tall and vigorous plants. These traits make it quite tolerant to stressful conditions, so it will give you a high yield. You may pick this pepper first when dark green, later when dark red, and then consume or process it in various ways. Although it can sit for a long time without changing its organoleptic properties, the attractive two-lobed fruit will sell quickly from shops in summer or market stands in autumn.
This promising ajvar pepper of a kapia type, you can grow in enclosed areas, with the support or on open field. In two to three harvests, you’ll get around ten, usually 2-lobed young green or ripen red fruits. Hanging fruits are fleshy, sweet, delicious, of an average mass of around 150 g, 13-15 cm long i 7-8 cm wide. Due to its short internodes, plants are resistant to lying on the ground.
Grow this largest and fleshiest ajvar pepper on an open field, one plant at a time in rows 70×30 cm. Pericarp of these fruits weighing from 250-300 g are 8-10 mm thick contains sweet, crispy and juicy flesh that can be used, beside ajvar, for roasting and in sataraš too. It will give you 5-6 fruits or 1-1.5 kg per plant in a season, which yields 60-70 t/ha. Smooth and healthy leaves of this variety is tolerant to tomacco mosaic virus.
These medium-hot, pointy bell peppers grow upwards, but be sure to give their heavy fruits support in enclosed areas. They are light green in technological and orange in botanical ripeness, with thick, 6-7 mm flesh, and always produce large fruits, even when you grow them in an open field. Marinate them – their characteristic color and high shine make them ideal for it. The fruits have good size and withstand both transportation and displaying in market stands.
Upward-facing fruits are around 100 g. Harvest when white in technical ripeness, red in botanical, from open fields or protected enclosures – earlier than all other hot semi-bell peppers. The crisp and juicy 4-6 mm-thick flesh of these conical peppers abounds with taste, so consume them fresh or preserve them. You will produce them easily because they are reliable yield-wise and give uniformly sized fruits. Those traits make Somborka a constant favorite with users like you for over 30 years.
Grow this sweet semi-bell pepper with a pointy tip in greenhouses or open fields. Fleshy fruits hang on compact and strong plants with large leaves and weigh 140-170 g. White at first, they will gradually turn red. Sow early, and under optimal conditions, expect a yield of 100 tons per hectare, then consume fresh. Fruits are prettiest when you pick frequently in order to give younger ones a chance to grow. f you grow in enclosed areas, young fruits will be white to light green, or white to light yellow in open fields, and always juicy and crisp.
Mirjana is so vigorous and tall that even when grown in rows within enclosed areas, with clusters of 2-3 plants supported by strings, it will reach a height of up to 2.5 m. Sweet, pointy white bell peppers with 3-4 lobes and one point turn red in botanical ripeness and weigh up to 180 g. Its fruits are firm, so you will transport and store them care-free, especially in early spring, since it is one of the best varieties for intense early production. It will not be bothered by the short spring day as long as you plant it more sparsely, with 4-5 plants per
With its high yield, it will keep you busy harvesting every 15-20 days between the first 10 days of August and the first autumn frosts. From 4-5 harvests of these white, upward-facing, massive, blocky, 3- or 4-tipped fruits, you will get 45-50 t/ha of one of the best Hungarian sweet bell peppers. For fruits ideally sized for stuffing, plant densely, with 7-8 plants per m², and the stuffed pepper lovers will stuff happily.
From a firm, strong stem, you’ll pick sweet hanging bell peppers, white in technological ripeness and red in botanical. They will amaze you with their juicy, crisp, and thick flesh, so shiny, smooth, and regular in shape, with 3 or 4 lobes and a mass of 100-140 g on open fields or 150-180 g in greenhouses. It endures heat and stress and retains the white color of young fruits, which makes it a favorite bell pepper among producers and consumers.
Around 20cm, these long-type fruits will win you over with their bright red color and slenderness when they ripen on vigorous and tall plants in either open or closed spaces. Then you’ll be taken with 45-60 g of fresh, roasted, or marinated heat. You can also consume them young and light green. Whatever the purpose, you will produce them easily, because these reliably hot peppers are rarely attacked by insects or diseases. That’s how both you and your customers will be healthy with spicy Džinka.
In enclosed areas, grow supported rows of this light green hybrid that reaches around 20 cm in length and is ready for harvest just 25 days after pollination. In a season, it will give you 40-50 fruits per plant. With ripeness, the heat is increased and the color changed from green to red, regardless of length of day or season. If you wish to have large fruits, give it good care and grow five plants per m². For smaller fruits, plant it more densely, at 6-6.5 plants per
For those who like large and fleshy hot peppers, this variety will exceed all expectations. You will easily harvest the 20 cm-long, 4-5 cm-wide fruits from fast-growing plants. It suits early growing in greenhouses as well as on open fields. You’re not going to have problems with bacterial and viral diseases, as insects avoid these hot peppers. That’s why the fruits will be clean, stain-free, smooth, and of a pleasant light green color that becomes red during ripening.
The successor of Duga Bela, it will give you more fruits, 15-20 cm long, and you will harvest them a week earlier. You will enjoy their sweet, crisp flesh, 4-5 mm thick and wrapped in smooth, glossy skin, whether fresh or roasted. You’ll be dazzled by the shining leaves, and even more so by the number of harvests (around 10) during early greenhouse production, from June through October, when you will see 15-20 fruits per plant.
Long, charleston type fruits that, under ideal conditions, reach 30 cm long and 4-5 cm wide grow both on open fields and in greenhouses. Expect the plants to reach up to 170 cm. These peppers turn from light green to red. Consume fresh throughout the year and plan to pickle them in the spring – they have the perfect pericarp thickness for it. Light green, medium red, or red, it doesn’t matter – you’ll enjoy pickled peppers during winter and fresh early fruits in springtime, hence non-stop!
You can grow Silvija, long, fleshy, delicious and sweet fruit pepper, on open fields and in enclosed areas. Its plants are medium leafy, fruitfull and resistant to diseases, and its fruits, 18-20 cm long, weighing around 150 g, green when young, dark red when ripen, are good for pickling, ajvar and marinade.
This cute tomato pepper hangs on plants with short internodes. When technological ripeness passes into botanical, their pericarps remain thick – up to 10 mm, and they turn from white to red. In either case, they can be pickled or stuffed. Give them good care on open fields, and they will give you back 40 t/ha. You can’t over-water or over-fertilize them, but you should regularly protect them with a copper solution, as varieties with white fruit are less resistant than green or dark green ones.
These extremely sweet, characteristically dark red tomato peppers have been produced in Romania for over a century. Grow them yourself if you’d appreciate fleshy fruits of up to 250 g with pericarps thicker than most other varieties. Equally attractive is their dark green color in technological ripeness. Large fruits make it harder to access the first ones nested between branches, so we recommend picking while they are still small and green, unburdening the plant and making your next harvest easier.