HEDGEHOG
Pepper
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A reliable hot pepper variety with high resistance to viral diseases and rot, optimized for drying and processing.
Description
Reliable Hot Pepper Yield with Disease Resistance
The 'Yozhik' (Hedgehog) pepper is a strategic choice for growers prioritizing reliability in both open field and greenhouse production. Developed by the Federal Scientific Center for Vegetable Growing, this variety demonstrates high resistance to key pathogens, including tobacco mosaic virus and gray mold. This is a crucial advantage for regions with high infection pressure.
Agrotechnical Performance
- Maturity: technical maturity reached within 75–80 days after germination.
- Fruit Specs: compact peppers weighing 15–60 grams with 2–3 mm wall thickness. The transition from green to deep dark red is distinct and uniform.
- Usage: a hot variety primarily targeted at processing and drying applications.
In field operations, 'Yozhik' is valued for its consistency in producing high-quality yields suitable for long-term storage. The compact fruit size makes it ideal for pickling, canning, and spice production. Its genetic resilience against viral mosaics and rot allows for fewer fungicide interventions, effectively lowering input costs and simplifying crop management. It performs exceptionally well under intensive cultivation schemes, including hydroponic setups or standard drip-irrigated beds.
Crop & resistance
Disease resistance
Specifications hover over for a hint about the specification
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Direction
Direction
Existing varieties and types of cabbage are grown for fresh consumption, long-term storage, and technical processing. |
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Growing
Growing
Eggplant is grown in open fields and under protective cover on small areas. |
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
75 - 80 days |
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Fruit; color (technical maturity)
Fruit; color (technical maturity)
Technical maturity of pepper occurs 20-45 days after flowering. Such fruits are fully formed and have light green, green, dark green, yellow, or cream color. |
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Fruit; color (biological maturity)
Fruit; color (biological maturity)
Biological maturity of pepper fruits occurs 35-45 days after technical maturity. Biologically mature fruits acquire red, yellow, or pink coloration, and their vitamin C and A, sugar, and dry matter content significantly increases. |
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Fruit; weight
Fruit; weight
Table watermelons weigh 0.6-16 kg. |
15-30 grams, 40-60 grams |
| Fruit; wall thickness | 2-3mm |
| Catalog | Catalog → Pepper |
| Originator | EDUCATIONAL-SCIENTIFIC CENTER 'VEGETABLE EXPERIMENTAL STATION' |
| Originator | Фгбну Федеральный Научный Центр Овощеводства - 531 |
| Originator | Respublikanskoe Nauchno-proizvodstvennoe Unitarnoe Dochernee Predpriyatie Institut Ovoshhevodstva |
| Originator | Пышная Ольга Николаевна |
| Originator | Мамедов Мубариз Исаевич |
| Originator | FGBNU 'FEDERAL'NYJ NAUChNYJ TSENTR OVOShchEVODSTVA' |
| Patent holder | EDUCATIONAL-SCIENTIFIC CENTER 'VEGETABLE EXPERIMENTAL STATION' |
| Patent holder | FGBNU 'FEDERAL'NYJ NAUChNYJ TSENTR OVOShchEVODSTVA' |
| Country | Russia |
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See also
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