Pepper Description Table for 2021

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FARMER DALE'S PEPPER PLANTS Colors Scoville Heat Index* SWEET BELL PEPPERS Bell Color Mix, 65 to 80 days green, red & yellow 0 Big Bertha Hybrid, 70 days green to red 0 California Wonder, 75 days green to red 0 Golden Calwonder, 72 days green to gold 0 Orange Bell, 70 day green to orange 0 Purple Beauty, 70 days purple 0 0 SWEET NON-BELLS Cubanelle, 65 days green to yellow to red 0 Italian Sweet, 70 days green to red 0 Lunchbox Mix, 55 to 75 days red, orange, yellow 0 Pimiento Elite Hybrid, 75 days green to red 0 Romanian, 60 to 90 days yellow to red 0 Sweet Banana, 66 days pale green to yellow to red 0 Sweet Marconi, 80 days green to red 0 HOT PEPPERS Takara Shishito, 60 days green to red 50~200 Paprika Supreme, 75 days green to red 50~200 Pepperoncini, 70 day green to red 100~500 Mariachi, 65 days green to red 500~600 Italian Roaster, 70 to 80 days green to red 500~1,000 Big Jim Anaheim, 75 days green to red 500~2000 Ancho/Pablano, 80 days green to red 600~1,800 Pasilla Bajio, 78 days blackish-green to dark brown 1,000~2,000 Cherry Bomb Hybrid, 65 days green to red 2,500~5,000 Jalapeno, 70 days green to red 2,500~5,000 Hot Hungarian, 70 days green to red 2,500 to 5,000 Chili Grande, 85 days green to red 2,500~5,000 Fresno Chili, 75 days green to red 2,500~10,000 Hungarian Yellow Wax, 67 days yellow to red 5,000~10,000 Serrano Chili, 85 days green to orange to red 10,000~23,000 Lemon Chili, 100 days yellow 15,000~30,000 Tabasco, 90 days green to red 30,000~50,000 Mushroom Red Cap, 90 days green to red 30,000~50,000 Cayenne (short version), 80 to 90 days green to red 30,000~50,000 Cayenne Long Thin, 72 days green to red 30,000~50,000 Satan's Kiss, 85 days green to red 40,000~50,000 Miller's Country Gardens 2488 St. Rt. 37, West Delaware, Ohio 43015 740-363-5021 www.millerscountrygardens.com FARMER DALE'S PEPPER PLANTS Colors Scoville Heat Index* Masquerade, 75 days green to red 60,000~70,000 Thai Hot, 85 days green to red 50,000~100,000 Habanero, 95 days green to orange 150,000~325,000 Habanero Chocolate, 110 days green to brown 300,000~450,000 Habanero White, 100+ days green to white 300,000~500,000 Habanero Caribbean Red 75-90 days green to red 450,000~500,000 Bhut Jolokia (Ghost Pepper), 85 days green to red 800,000~1,041,000 Carolina Reaper, 90 to 125 days green to red 2,000,000~2,200,000 *The Scoville Heat Index is used to measure the heat in peppers. The above heat range goes from zero (not hot at all) to 2 million (really, really HOT). Pure capsaicin is 16 million. Miller's Country Gardens 2488 St. Rt. 37, West Delaware, Ohio 43015 740-363-5021 www.millerscountrygardens.com.

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Estimation of Leaf Area Index and Yield of Greenhouse-Grown Poblano
Scientific article doi: http://dx.doi.org/10.5154/r.inagbi.2017.04.009 Estimation of leaf area index and yield of greenhouse-grown poblano pepper Estimación de índice de área foliar y rendimiento de chile poblano cultivado en invernadero Cándido Mendoza-Pérez¹*; Carlos Ramírez-Ayala¹; Waldo Ojeda-Bustamante²; Héctor Flores-Magdaleno¹ ¹Colegio de Postgraduados. Carretera México-Texcoco km 36.5, Montecillo, México, C. P. 56230, MÉXICO. ²Instituto Mexicano de Tecnología del Agua. Paseo Cuauhnáhuac núm. 8535, colonia Progreso, Jiutepec, Morelos, C. P. 62550, MÉXICO. *Corresponding author: [email protected] Abstract eaf area index (LAI) is a useful variable to characterize crop dynamics, productivity and water requirements. The three-fold aim of this work was to estimate the LAI of poplano Lpepper (Capsicum annuum L.) with a ceptometer, compare the results with the destructive method and analyze the relationship between the LAI and crop yield. The experiment was carried out in a greenhouse at the Colegio de Postgraduados, Montecillo campus. The transplant date was April 21 and the harvest ended on November 11, 2014. Tezontle was used as substrate and drip irrigation was applied. The experiment consisted of three treatments (T): T1 (two stems), T2 (three stems) and T3 (without pruning). To estimate the LAI, a ceptometer was used to measure the radiation intercepted above and below the canopy. Leaf area was measured with the LI-3100C area meter. Results indicated that the maximum LAI occurred at flowering, corresponding to 2,096 growing degree days (GDD) with 0.93, 1.2 and 2.75 for T1, T2 and T3.
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Name Description Type Culinary Uses Flavor Scoville Matures
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Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars
J. AMER. SOC. HORT. SCI. 124(4):402–406. 1999. Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars Lucia Villavicencio,1 Sylvia M. Blankenship,2 Douglas C. Sanders,2 William H. Swallow3 Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695-7609 ADDITIONAL INDEX WORDS. respiration, maturation, climacteric, Capsicum annuum, Capsicum chinense, Capsicum frutescens, ripening ABSTRACT. Bell peppers (Capsicum annuum L.) are classified as nonclimacteric fruits while some hot peppers have been reported as climacteric. Responses of peppers to exogenously applied ethylene-releasing compounds suggest ethylene involvement in the ripening process. Ethylene production and respiration rates in 13 cultivars of pepper: ‘Camelot’, ‘Cherry Bomb’, ‘Chiltepin’, ‘Cubanelle’, ‘Banana Supreme’, ‘Habanero’, ‘Hungarian Wax’, ‘Mesilla’, ‘Mitla’, ‘Savory’, ‘Sure Fire’, ‘Tabasco’, and ‘King Arthur’ were studied under greenhouse and field conditions. Fruit from each cultivar were harvested at different maturity stages determined by color, ranging from mature-green to full red-ripe. Carbon dioxide and ethylene production were measured by gas chromatography. Both variables were significantly different among maturity stages for –1 –1 all cultivars. Respiration rates were between 16.5 and 440.3 mg·kg ·h CO2. Ethylene production ranged from 0.002 to 1.1 –1 –1 µL·kg ·h . Two patterns of CO2 production were identified: higher CO2 production for mature-green fruit with successive decreases for the rest of the maturity stages or lower respiration rates for mature-green fruit with an increase in CO2 production either when fruit were changing color or once fruit were almost totally red. A rise in CO2 production was present for most cultivars.
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Hot Pepper (Capsicum Spp.) – Important Crop on Guam
Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
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Golden Russet Farm Vegetable Plant List 2015
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Peppers Layout
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Il Peperoncino È Pronto, Mancate Solo Voi!
Scopri come preparare tantissimi e Nel nostro vivaio troverete idee SCALA SCOVILLE deliziosi pia tti piccanti. originali per ogni pala to. Ve ne 15.000.000 - 16.000.000 Capsacina pura, Diidrocapsaicina Tante ricette passo passo da gustare elenchiamo una parte ma vi 8.800.000 - 9.100.000 Omodiidrocapsaicina, Omocapsaicina in compa gnia dei tuoi ospiti ada tte aspettiamo per scorpirne tante altre... 6.000.000 - 8.600.000 Nordiidrocapsaicina ad ogni occasione. 2.500.000 - 5.300.000 Spray al peperoncino della polizia Cheesecak e 2.000.000 - 2.200.000 Carolina reaper Da noi potrai richiedere crost ate Trinidad Scorpion Butch Taylor, informazioni, idee, e trovare le 1.569.300 - 2.000.000 Naga Viper, Infinity Chili, Mouruga marmellate Scorpion, Spray al peperoncino comune varietà di tutto il mondo con tutti i 855.000 - 1.041.427 Bhut Jolokia livelli di piccantezza a ttualmente caramelle 876.000 - 970.000 Naga Dorset/Naga Morich presenti in na tura. dolciumi 350.000 - 855.000 Habanero Red Savina, Indian Tezpur Habanero, Scotch Bonnet, Bird’s Eye salse 100.000 - 350.000 (noto anche come “Piripiri”, “Pilipili”, “African Devil”), Jamaican Hot Santaka, Chiltecpin, Thai Pepper cockt ail 50.000 - 100.000 (noto anche come Thai Dragon), Rocoto il peperoncino aperitivi 30.000 - 50.000 Ajì, Cayenna, Tabasco, Piquin sale 15.000 - 30.000 Chile de Arbol, Manzano, Calabrese è P ASSI ONE, 5.000 - 15.000 Yellow Wax, Serrano il peperoncino secondi 2.500 - 5.000 Jalapeno, Mirasol, Chipotle, Poblano primi 1.500 - 2.500 Sandia, Cascabel, NuMex Big Jim è CUL TURA, 1.000 - 1.500 Ancho, Pasilla, Espanola, Anaheim e abbinamenti stra va ganti Mexican Bell, Cherry, New Mexico 100 - 1.000 il peperoncino Pepper, Anaheim, Peperone è NON SOL O PICC ANTE.
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Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder.
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CHILES Y PIMIENTOS Mexicanos CONTENIDO
planeación agrícola nacional 2017-2030 CHILES Y PIMIENTOS Mexicanos CONTENIDO Monografía del cultivo 1 Desarrollo de mercado 4 Mapa estratégico Chile Anaheim 10 Chile Árbol 14 Chile Bell 18 Chile Habanero 22 Chile Jalapeño 26 Desarrollo productivo nacional 30 Desarrollo regional Chile Anaheim 31 Chile Árbol 32 Chile Bell 33 Chile Habanero 34 Chile Jalapeño 37 CHILES Provienen de una planta que tiene tallos erectos, herbá- ceos y ramificados de color verde oscuro; el sistema Y PIMIENTOS de raíces llega a profundidades de 0.70 a 1.20 m, y lateralmente hasta 1.20 m; la altura promedio es de 60 cm. Las hojas son planas, simples y de forma ovoide alargada, y las flores son perfectas (hermafroditas) formándose en las axilas de las ramas; a veces son de color blanco o púrpura. Nombre científico CONDICIONES EDÁFICAS Y CLIMA Capsicum annuum L. En el caso de los chiles serranos o anaheim se necesitan climas cálidos para desarrollarse y son sensibles a las bajas temperaturas. Para germinar en 9 o 12 días nece- sitan una temperatura de 20 a 30 ºC; para crecer y dar frutos, el rango puede ser de 16 a 32 ºC. En el caso de los chiles anchos, éstos son de clima templado y para su germinación se requieren temperaturas de 8 a 10 °C y para su desarrollo el intervalo va de 12 a 32 °C. Hay El fruto en algunas variedades se hace curvo cultivares que se producen desde los 1,500 hasta los cuando se acerca a la madurez; el color verde 2,500 m de altitud.
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Israel: New Arava Scorpion Peppers Pack a Punch
Husband and wife team Kobi and Ofra Ziv-Av live and work in the sweltering conditions of Israel’s Arava Desert where they are turning their passion for fiercely hot peppers into a viable business by learning how to market their new hybrid creation – the Arava Scorpion. At www.freshfruitportal.com we spoke with the pepper aficionados to find out more. Kobi can wander around his greenhouses, pick a freshly-grown Arava Scorpion pepper from the plant and eat it whole, without even flinching or breaking into a sweat. While others approach with caution, tentatively trying a slither of his new pepper Kobi Ziv-Av creation, he happily chews down on this hot new variety named after the desert where it has been grown. Cultivating peppers has been Kobi's career and he’s mastered the art of nurturing the crop in arid, desert conditions, living the contented life of a small-scale farmer making a comfortable living by growing and selling the Habanero variety, and raising his six children. Recently though as a kind of experiment, he began to work on creating a new variety that could rival the well-known Trinidad moruga scorpion, the variety that was considered to be the most piquant and pungent chili pepper around until the Carolina Reaper came along to take the Guinness World Records title in the 2012. "I'm just a farmer, I'm no scientist," he told us. "But I know good peppers and what we have here is a very, very hot variety that we like to call the Arava scorpion.
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Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, Unless Otherwise Specified)
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