YATAGAN
Pepper
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A reliable, stress-tolerant hot pepper variety designed for open-field efficiency.
Description
Field Performance of 'Yatagan' Hot Pepper
For growers operating in open-field conditions, 'Yatagan' represents a reliable and predictable asset. Developed by the Central Siberian Botanical Garden, this variety is engineered for resilience and consistent yields. Unlike temperamental greenhouse hybrids, 'Yatagan' does not require high-maintenance inputs, showing impressive adaptability to fluctuating environmental conditions.
Operational Insights
With a maturity cycle of 75–80 days, it is well-suited for shorter growing seasons. The trapezoidal shape of the fruits simplifies harvesting and packing, fitting efficiently into standard crates, which streamlines the logistics process. As the fruits transition from technical (dark green) to biological (deep red) maturity, they maintain structural integrity, reducing spoilage during transportation and retail handling.
- Quality Consistency: The variety produces uniform fruits, significantly reducing the percentage of rejects during grading.
- Hardiness: Drawing on its Siberian breeding roots, the plant displays excellent stress tolerance against temperature swings in the open field.
- Cost Efficiency: The straightforward cultivation requirements minimize labor and resource inputs, effectively lowering the cost per hectare.
This is a tactical choice for those prioritizing results over trends: a productive hot pepper variety that maintains its marketable quality from the field to the customer.
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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; shape
Fruit; shape
Spherical, oval, flattened or cylindrical shape. |
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| Catalog | Catalog → Pepper |
| Originator | CSB RAS SO / IP Kondakov S.N. |
| Originator | Фгбун Центральный Сибирский Ботанический Сад Со Ран |
| Originator | Фотев Юрий Валентинович |
| Originator | Агрофирмасемена Алтая |
| Originator | Кондаков Сергей Николаевич |
| Originator | Kotelnikova Marina Aleksandrovna |
| Originator | Кудрявцева Галина Александровна |
| Originator | ФГБУН Центральный Сибирский Ботанический Сад СО РАН |
| Originator | Belousova Valentina Petrovna |
| Originator | IP KONDAKOV SERGEJ NIKOLAEVICh |
| Originator | OOO AGROFIRMA'SEMENA ALTAYa' |
| Patent holder | Агрофирмасемена Алтая |
| Patent holder | Кондаков Сергей Николаевич |
| Patent holder | ФГБУН Центральный Сибирский Ботанический Сад СО РАН |
| Patent holder | IP KONDAKOV SERGEJ NIKOLAEVICh |
| Patent holder | OOO AGROFIRMA'SEMENA ALTAYa' |
| Country | Russia |
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