Characteristics of the variety of peppers Temp

Hybrid pepper Tempe midrange belongs to the category of nightshade garden crops. He found application in both industrial and home cooking.

Characteristics of the variety of peppers Temp

Grade characteristics

Pepper Temp f1 is precocious. From landing to technical maturity, 85-90 days pass. From seedlings to biological maturity - 100 days.

Variety Temp is distinguished by excellent taste, it is resistant to:

  • pests and diseases (tobacco mosaic, vertebral rot);
  • sharp changes in temperature (withstands up to -20 ° C);
  • drought or excessive humidity;
  • verticillus wilting, etc.

Temp f1 sweet pepper has a high yield. With an average of 1 square. m collect from 4 to 6 kg, if the vegetable crop grows in open ground. If pepper is grown in a greenhouse or greenhouse, with 1 square. m receive up to 10 kg of fruit.

Bush description

According to the description, the bush has a number of features:

  • Average height (60-80 cm).
  • Half-spreading, power, good foliage, which does not require forming and frequent pruning.
  • Oval leaf shape, uniform development of leaf plate.
  • Pale green leaves.

Fruit Description

Variety Temp F1 is distinguished by sweet, juicy fruits. The type of vegetable is Hungarian. The surface is ribbed, in the form of separate lobules.

According to the description, the fruits of the temp pepper have the following characteristics:

  • fineness (weight of 1 fruit is 100-130 g);
  • conical shape;
  • drooping;
  • meatiness;
  • smoothness;
  • glossiness.

The wall thickness is 4-5 mm. The number of chambers is from 3 to 4. At the beginning of ripening, the color of the fruit is light green, during the period of biological maturity - red.

Pepper Temp is great for fresh consumption and processing. It is used for cooking stuffed peppers, vegetable stews, soups, and slices for grilling roasting.

Sweet fruits are used for cold summer salads, vegetable smoothies, fresh. They are suitable for conservation.

Care

Caring for Temp F1 pepper is the same as for other hybrid varieties. First, seeds are selected. After purchase, they are placed in water and left for 5-10 minutes. Those seeds that fall, you can leave. Those that pop up must be discarded, as they are empty and will not germinate.

Seed preparation

Seeds are treated with manganese solution as a preventive measure. 5 g of potassium permanganate and diluted in 1 liter of water. Seeds are kept in solution for no more than 10-20 minutes, after which they are washed and dried.

Landing

It’s important to keep your distance when landing

Planting is carried out according to the scheme: 5-7 bushes per 1 square. m. If you increase the density of planting to 8-10 plants, the bushes will give a low-quality crop. The roots will intertwine, which will reduce disease resistance and make Tempe pepper more vulnerable.

When planting, observe a distance of 30 cm between the bushes and 70 cm - between the rows. The plant’s neck is not deepened into the ground so that decay does not occur.

Care Procedures

TitlePeriod or timeDescription
WateringEarly morning, evening after sunsetWatering is carried out with warm, standing water. Frequency - 2-3 times a week. Watering is carried out only at the root. The whole plant is sprayed with drip irrigation every 2 weeks.

During heavy rains, additional irrigation is refused. They are carried out only as the soil dries. For pepper, Temp is better dry than waterlogged land.

Top dressingBefore sowingWood ash together with mullein must be brought into the ground. Each component is taken in an amount of 100-150 g and diluted in 10 l of water. This is enough for 1 square. m landing.
10-14 days after plantingIf pepper is grown on a bed in open ground, bird droppings are added in a ratio of 1 to 20 in water.

If the vegetable is grown in a greenhouse, 20 g of ammonium nitrate, 35 g of superphosphate, 25-30 g of potassium sulfate are added, diluted in 10 l of water. They are allowed to infuse for 24 hours, after which they are brought under the root. This solution is enough for 8-10 bushes.

10 days after the second feedingYou need to focus on when the ovaries formed on the plant. Introduce complex fertilizer. It consists of 15 g of superphosphate, 10 g of ammonium nitrate, 20-30 g of potassium. All components are bred in a bucket of water. This amount of solution is enough to treat 6-8 plants.

Top dressing prepared according to this recipe is appropriate for 4 and 5 restorations, that is, during ripening. The last top dressing is made 14 days before the harvest.

MulchingBefore the frostThis procedure is necessary to maintain a normal level of moisture in the ground and protect the plant from frost in the winter. As a mulch take straw, lime, humus, mulch paper, grass. With mulching, the root system remains intact, and air exchange improves.
Soil looseningA day after wateringLoosening is necessary to enrich the earth with oxygen, which positively affects the level of crop yield. The procedure is carried out every time after watering to remove the soil crust.
HarvestEnd of July - Mid-AugustIt is not necessary to wait until the fruits turn bright red. They are torn off as soon as the sizes are 100-130 gr.

It is recommended to collect fruits 2-3 times a week. Peppers ripen if put for several days in a dark, warm place.

Pests and diseases

Mistakes in care can cause illness.

Fusarium

An excess of moisture provokes the appearance of fusarium. With damage, the leaves fade, acquire a pale shade, the process of photosynthesis stops. It is impossible to save the infected bushes, therefore they are torn out with roots and burned.

Wet rot

The cause of this disease is excessive humidity, frequent watering in rainy weather. Initially, small dark spots appear on the fruits, after 3-5 days they affect most of the plant. As a result, the skin of the fetus dries. It becomes watery, soft. You can’t eat such a vegetable. For prevention, the bushes are sprayed once a month with a solution of copper sulfate.

Stolbur

Stolbur is the cause of twisted and fallen leaves. Because of it, the plant stops growing, the fruits become concave, aphids and ticks may appear. To stop the defeat by the column, the bushes are dug up and cleaned. The soil where they grew is disinfected with Fitosporin or a manganese solution.

Conclusion

Temp f1 grade pepper - an early ripe, sweet hybrid with a yield level of 6-10 kg per 1 sq.m. The fruits have a sweet taste, juicy, fleshy. Vegetable care is traditional and uncomplicated, which makes the culture popular among gardeners.

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