Sweet pepper

Small description

Significance: Varieties of this vegetable crop are divided into two groups depending on the amount of bitter substance (capsaicin – C18N27NO3): hot pepper and pepper. Hot pepper fruit contains a lot of capsaicin (0.2-0.3%), thin, finely elongated, conical, mainly used as a spice in vinegar, pickling and canning vegetables. (Sweet) pepper fruit is large, fleshy, contains very little capsaicin (up to 0.015%). It is used in the preparation of various canned foods, in addition to being fresh to food. Peppers are the first vegetable to store vitamin C (ascorbic acid). The biochemical composition of the fruit of sweet peppers is 14.5% dry matter, 1.5% protein, 5.4% sugar, 0.95% oil, 1.8% fiber, 0.69% ash.

After fruiting, fresh pepper harvest is technically lost in 35-45 days. In this case, it is of normal size and green color, has a fragrant aroma and taste, the crop is harvested every 4-5 days. Hot pepper is harvested 2-3 times when the fruit is red.

Sowing dates: Alternative sowing period of seeds is 1^st-2^nd decade of February. 3^rd decade of March in the southern regions; 2^nd-3^rd decade of April in the central regions; in the northern regions it is the 3^rd decade of April and the 1^st decade of May.