Pepper Production Guide for Florida: Varieties

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Material Information

Title:
Pepper Production Guide for Florida: Varieties
Physical Description:
Fact sheet
Creator:
Maynard, Donald N.
Publisher:
University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication:
Gainesville, Fla.
Publication Date:

Notes

Acquisition:
Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status:
Published
General Note:
"August 1997."
General Note:
"SP 215"

Record Information

Source Institution:
University of Florida Institutional Repository
Holding Location:
University of Florida
Rights Management:
All rights reserved by the submitter.
System ID:
IR00004685:00001


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1.This document is a chapter of SP 215, last printed in 1990 as Circular 102 E. SP 215, Pepper Production for Florida, last printed in 1990 as Circular 102 E, is a publication of the Commercial Vegetable Guide Series, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: August 1997. For more information about how to order the complete print document, SP 215, call UF/IFAS Distribution at (352) 392-1764. Please visit the FAIRS Website at http://hammock.ifas.ufl.eduThe Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide resea rch, educat ional information and other services only to individuals and institutions that function without regard to race, color, sex, age handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Servi ce office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean 2.D.N. Maynard, professor, Gulf CoastREC, Bradenton, Cooperative Extension Service, Institute of Food and Agricultural Scien ces (IFAS), University of Florida, Gainesville, FL 32611. The Pepper Production Guide for Florida is edited by G.J. Hochmuth, professor, Horticultura l Sciences Department, IFAS. SP 215Pepper Production Guide for Florida: Varieties1D. N. Maynard2There are two basic types of peppers: mild-fleshed and pungent-fleshed. Within each category, there is a wide range in fruit sizes, shapes, and colors. The more popular specialty types include the cayenne, jalapeno, and cubanelle peppers. Variety selection, several months before planting, is one of the most important management decisions made by the grower. Failure to select the most suitable variety may lead to loss of yield or market acceptability. The following characteristics should be considered in selection of pepper varieties for use in Florida. Varieties possessing these characteristics are listed in Table 1 as recommended cultivars.CharacteristicsYield. The variety selected should have the potential to produce yields at least equivalent to cultivars already grown. The average harvested yield in Florida is currently about 1000 bushels per acre. The potential yield of varieties in use should be considerably higher than the average yield, or have other desirable yield characteristics such as earlier harvests.Disease Tolerance. Most pepper varieties in use in Florida are tolerant to some strains of tobacco mosaic virus. Tolerance to other viruses is available, but these varieties are not generally horticulturally acceptable. Bacterial spot tolerance is available in some varieties, and these varieties may be especially useful for fall production.Horticultural Quality. Plant habit and cover and fruit size, shape, color, wall thickness, and number of lobes should all be considered in variety selection.Adaptability. Successful pepper varieties must perform well under the range of environmental conditions usually encountered in the district or on the individual farm.Market Acceptability. The pepper produced must have characteristics acceptable to the packer, shipper, wholesaler, retailer, and consumer. Included among these qualities are pack out, fruit shape, fruit color, and flavor.

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Pepper Production Guide for Florida: Varieties Page 2 April 1998 Table 1. Disease tolerance of pepper varieties for commercial production.1Varieties Bacterial Spot RacePotato Virus Y Tobacco Etch Virus Common Strains of Tobacco Mosaic Virus 123 Bell: Boynton Bell (H) +++0 0 0 X3R Camelot (H) ++++ Capistrano ---+ Enterprise (H) +++0 0 + Jupiter ---+ King Arthur (H) -+-+ + X3R Lancelot (for fall planting) ++++ + Summer Sweet 860 (H) ---+ + Valiant (H) ---+ Specialty Cubanelle: Biscayne (H) ---Key Largo (H) ---Pungent: Large Red Thick Cayenne ---Mitla (H) ---TAM Vera Cruz ---+ + -1Tolerant (+), not tolerant (-), unknown (0).