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Introduction to the Characteristics of the Xiangjiao No. 6 Pepper Variety

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A pepper variety bred by the Changsha Vegetable Science Research Institute of Hunan Province using F81--1--2 x L24--1 as parents. Plant height about 49cm, spread 53cm x 50cm, double-forked branching, the first flower borne at nodes 11--13, fruit thick horn-shaped, 3 locules, length 11--12cm, diameter about 3.8cm, flesh thickness 0.27cm, marketable fruit dark green, physiologically mature fruit bright red, average single fruit weight about 35g. From transplanting to harvest 35--45 days.

A pepper variety bred by the Changsha Vegetable Science Research Institute of Hunan Province using F81--1--2 x L24--1 as parents. Plant height about 49cm, spread 53cm x 50cm, double-forked branching, the first flower borne at nodes 11--13, fruit thick horn-shaped, 3 locules, length 11--12cm, diameter about 3.8cm, flesh thickness 0.27cm, marketable fruit dark green, physiologically mature fruit bright red, average single fruit weight about 35g. From transplanting to harvest 35--45 days. Resistant to TMV virus, tolerant to heat and moisture. Moderate pungency, fresh fruit Vc content 110.5mg/100g, soluble sugar 2.16%, organic acid 0.18%. Early yield about 1000kg/mu, total yield over 2500kg/mu. Suitable for planting in Hunan, Henan, Anhui, Liaoning, Gansu and similar ecological regions.

Key cultivation techniques: (1) Planting density 3700--4000 plants/mu. (2) Apply light topdressing 2--3 times before flowering; after the first batch of fruit sets, harvest once promptly and apply topdressing once; keep the soil moist during the growing period. (3) At the seedling stage, pay attention to controlling damping-off and Rhizoctonia rot; at the mature plant stage, control bacterial scab and anthracnose.

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