Introduction to the Sujiao No. 5 pepper variety and its main characteristics

Breeding institution: Institute of Vegetables, Jiangsu Academy of Agricultural Sciences.

Approval status: approved by the Jiangsu Provincial Crop Variety Approval Committee, approved by the Sichuan Provincial Crop Variety Approval Committee, and approved by the National Crop Variety Approval Committee in 1996.

Variety registration number: GS09001-1995.

Variety source: 5-1X5-2.

Characteristics: a mildly spicy first-generation hybrid pepper variety. Plant height 50-60 cm, spread 50-55 cm, fruit long lantern-shaped, light green, fruit surface slightly wrinkled and glossy. Fruit length about 9-10 cm, fruit shoulder width 4-4.5 cm. Single fruit weight 25-35 g, vitamin C content 72.38 mg/100 g fresh weight. Relatively tolerant to low temperatures, tolerant to Phytophthora blight, tolerant to cucumber mosaic virus, resistant to tobacco mosaic virus. This variety develops fruit quickly and has strong continuous fruit-setting ability. Early yield is high.

Cultivation points: continuous cropping is strictly prohibited in both seedbeds and field cultivation. For early-maturing cultivation in spring greenhouses. Generally sown in cold beds in early to mid-October of the previous year, sown in heated greenhouses in December, and transplanted into greenhouses from mid-February to mid-March, generally 4000 plants per mu. Apply sufficient base fertilizer, and strengthen the management of temperature, light, water and fertilizer during the seedling stage and after transplanting. Heat tolerance is relatively weak. When producing seed by artificial hybridization, strictly complete artificial pollination within the suitable seed production period.

Suitable range: cultivation in the middle and lower reaches of the Yangtze River.