Characteristics and description of the best pepper varieties for the Moscow region

Pepper

Peppers were brought to Russia in the 16th and 17th centuries. They didn't immediately take root in various regions of the country, as they require mild climate conditions without sudden changes. After some time, peppers began to be grown under cover in the central and northern parts of the country.

This review will help you find out which pepper varieties are best for greenhouse cultivation in the Moscow region.

Description and benefits of growing peppers in greenhouses

The maximum pepper yield can only be achieved in greenhouse conditions. Indoors, stable conditions can be created and maintained, which is impossible in open ground. Peppers thrive in warmth, so it's essential to maintain optimal temperature and humidity at all times. Peppers can be grown in greenhouses made of thick film, glass, or polycarbonate.

Optimal microclimate in a greenhouse:

The temperature range is 23-26 degrees Celsius. With a constant temperature, the plants will quickly gain foliage and begin to bear fruit.
Peppers are quite moisture-loving plants, so humidity should be kept between 60-70%. Sudden fluctuations in humidity are detrimental to the plant's blossoms and fruits. Special thermometers can help monitor temperature and humidity.
Peppers love light. If sunlight isn't sufficient in the greenhouse, consider installing artificial lighting. Insufficient light will slow growth and reduce yield.
Peppers should be planted in neutral, light soil with a high content of organic fertilizers.

Why grow peppers in a greenhouse? Let's look at the advantages of greenhouse growing:

Peppers can be grown very early;
Constant maintenance of the microclimate allows you to protect plants from the aggressive conditions of the open climate;
diseases and pests appear less frequently in a greenhouse than in open soil;
the rate of fruit ripening is faster than in OG;
do not require hardening;
Care for adult plants is minimal.

The best varieties of sweet peppers for greenhouses

"California Wonder" ripens in 100-130 days, making it a mid-season pepper. It grows short, reaching up to 50 cm in height. A small bush produces up to 10 peppers. The peppers are cube-shaped and weigh 80-140 grams. Ripe peppers are a rich red color.
'Arsenal' is a semi-spreading pepper with a maturation period of 125-130 days. The cone-shaped fruits weigh 90-120 g. The skin is ruby-red. Yields are stable, and the plants grow to a height of 45-80 cm.
"Bull's Ear." Aelita and Semena Altaya market this variety as a large-fruited pepper with excellent storage and transport properties. The fruits reach 10-12 cm in length. The minimum weight is 100-120 g, the maximum 150-160 g. The plant grows to a height of 0.6-0.7 m. The pepper begins to bear fruit 70 days after planting.
'Hercules' is a late-ripening pepper variety distinguished by its massive, cuboid fruit. The peppers reach full maturity 95 days after planting. The peppercorns weigh 150-300 g and grow 11-12 cm in length. They have excellent flavor and are prized for their attractive appearance. A cherry color indicates ripeness.
The "Orange King" variety is included in the Russian state register for cultivation in greenhouses. It yields 4 kg per square meter. Ripe fruits are a rich orange color, weighing 120-150 grams, and cube-shaped. The bushes grow semi-spreading and medium in height.
'Bagheera' will surprise you with its chocolate color and large fruits. Fruits can reach up to 350 grams or more. The bushes grow low, reaching no more than 50 cm in height. The flesh is thick-walled, 8-9 mm. This variety is considered early maturing.
The "Golden Calf" pepper will delight you with its early maturity, 100-110 days, and a weight of 300 g. The walls are 10 mm thick. The plant height is 0.9-1.1 m, requiring support as it grows. The vegetables are a sunny orange color. The fruits resemble cubes.
'Buratino' is a pepper variety with elongated fruits 12-15 cm long. Bushes 0.7-1 m tall produce cone-shaped peppers weighing 80-120 grams. They are attractive for their appearance, long shelf life, and ability to be transported over long distances. Ripe peppers have walls 4-5 mm thick.
The "Tenderness" pepper won't impress with its red color, but you'll appreciate its thick 7-8 mm walls and fruit weight of 110-130 grams. A yield of 7-10 kg can be harvested from one square meter. This yield is justified by a plant height of 1 m or more. The pepper needs to be tied to a support.
"Latino" is a pepper variety considered a hybrid. It is recommended to grow in closed soil. The bushes reach a height of 100 cm, with medium foliage, but large leaves. It produces fruit well. Peppers grow to a weight of 200 grams with 10 mm thick walls. With proper planting and care, 14 kg of vegetables can be harvested from 1 m².
The "Prince Serebryansky" pepper variety has comprehensive disease resistance. Juicy and tasty fruits can be harvested as early as 115 days. Technically ripe, the fruits are light yellow or cream-colored, while at biological maturity, the vegetables turn bright red. The bushes are low, 50-80 cm tall. A single fruit can weigh 100-120 grams. Under plastic cover, a single plant can yield 2-3 kg of pepper.
"Paris" is a pepper that will captivate you with its delicate and juicy flavor. The peppers are ready for consumption in 130-135 days after germination. The skin is shiny, giving the pepper a lustrous sheen. Ripe peppers weigh 120-130 g and have walls 6-8 mm thick. Up to 2 kg of pepper can be harvested from an 8-10 meter plant. It is recommended to sow seedlings in February.
The "Khottabych" pepper will surprise you with its unusual ivory color and sweet flavor. Resembling a hot pepper in appearance, the fruits are elongated and weigh only 70-100 grams. A plant, which grows 1.5 meters, produces 14-16 fruits. The walls are thin, 4-5 mm. Seedlings are transplanted 60-65 days after germination.
The "Kubik-K" variety is distinguished by its large fruits and a sweet, non-bitter flavor. The fruits are red and cube-shaped. This pepper is used for making lecho (a sweet and savory dish) and for frozen storage. When ripe, the vegetables weigh 150-200 grams. With a favorable greenhouse climate, the yield per square meter will be 9-10 kg. Staking to a trellis may be necessary.
The Cardinal pepper will delight you with its early ripening time and a 250-gram weight. It takes 90 days from germination to technical maturity. The plant reaches 1 meter in height. The yield is 14 kg per square meter. The fruit color is dark purple or reddish-purple. The skin is smooth and shiny.
"Ruza" is a hybrid variety with a minimal ripening period of 82-105 days from germination. The fruits grow up to 100 grams and are red. The bushes are low. This variety is noted for its simultaneous fruit formation and uniform ripening. The fruits resemble a cone. It is virtually resistant to blossom-end rot and vertillitia.

The best varieties of peppers for open ground

The "Corvette" pepper is bred in two colors: red and orange. Ripening time is 105-115 days. Bushes are spreading, 50-60 cm tall. The skin is glossy, and the walls are 6-7 mm thick. The peppers weigh 60-80 grams, but the yield per square meter is 6-7 kg. This pepper is resistant to viral diseases.
The "Lemon Miracle" variety delights with its bright lemon color and excellent flavor. The fruits grow to 180 g in weight, with a pericardial thickness of 6-8 mm. This pepper is resilient to sudden changes in weather conditions, making it one of the best varieties for outdoor cultivation.
"Golden Calf" is a hybrid cultivar specifically adapted for open-ground cultivation in Siberian conditions. The bushes are low, 60-75 cm tall. The barrel-shaped fruits weigh 250-500 grams. The walls are thick, up to 10 mm. A single plant produces up to 14 peppers. "Golden Calf" is very robust and ideal for fresh and canned consumption.
The "Red Elephant" pepper gets its name from its red color and the length of its fruits, which reach 22 cm. The pepper's shape is conical and drooping. Ripe peppers weigh 130-200 grams. The plant is vigorous, reaching a height of 80-90 cm. The yield per square meter is 6-7 kg. It is suitable for all culinary and industrial processing.
The 'Hercules' pepper is a versatile variety that produces high yields in both open and protected soil. The fruit ripens in 90-95 days from planting. The fruits are cube-shaped, 11-12 cm long, and reach a weight of 150-300 grams at maturity. The red peppers are also available.

Recommendations for growing sweet peppers in a greenhouse

Seed preparation is an essential component of growing strong plants. The quality of the seed determines the yield. Seed preparation methods:

Seed calibration for hollowness. Seeds purchased and collected at home must be calibrated. This is necessary to determine which seeds have a full endosperm, which will germinate and produce a harvest. The calibration process is very simple: dissolve 40 grams of table salt in a liter of water and place the seeds in it. Any seeds that float to the surface should be collected and discarded; they will not germinate. Those remaining at the bottom should be dried for further processing.
Disinfection with a 1% potassium permanganate solution. It's easy to prepare: dissolve 1 g of potassium permanganate in 100 ml of water and soak the seeds. Soak for 20 minutes, then rinse with clean water.
Soak the seedlings in a growth stimulant to increase resistance and stimulate plant growth. There are a wide variety of growth stimulants available, including Epin, Novosil, and Zircon. Each product will indicate the dosage to use for seed treatment.
If you're buying seeds, they're likely already treated, so pay attention to their color. Untreated seeds are yellow or cream, while treated seeds are pinkish or another color.

Sowing seeds. Three days before planting, treat the soil with a solution of Fitosporin to eliminate various fungi. Plant the seeds in slightly compacted soil, to a depth of 1-2 cm. Water the seeds with warm water.
Pricking out. When the seeds germinate and the first two leaves appear, it's recommended to prune the peppers. You'll need to prepare pots or trays for transplanting the seedlings. Peat pots are best for pricking out, as they make planting easier. The plants are still very fragile, so transplant them very carefully to avoid breaking the stems.
Transplanting seedlings into a greenhouse and garden bed. Transplanting transplanted peppers is very simple. To do this, simply dig holes in a 40x70 pattern and place peat pots in them. The seedlings should reach a height of 20 cm before transplanting. Because you won't disturb the root system, the peppers will adapt and grow much faster.

Before planting peppers, add complex fertilizers containing nitrogen to the soil.

Planting peppers in open soil is the same as planting them indoors, but the seedlings need to be hardened off before being transplanted into the garden bed. Hardening off is done 10-15 days before planting. This process involves gradually lowering the temperature in the greenhouse so the plants can quickly acclimate to the open air.

Peppers in a greenhouse should be watered in the evening or early morning to allow the plants time to absorb the liquid before it evaporates in the sun. Peppers should be watered no more than twice a week, using 2 liters of water per plant.

If the soil doesn't dry out, watering can be reduced to 1 liter to prevent blackleg disease. Mulch can be applied to reduce moisture evaporation.

Reviews:

Pavel Romanovich:

I live in the Moscow region and grow peppers exclusively for my own consumption. Over the past 10 years, I've tried many different varieties. My favorites are "Bagheera," "Red Elephant," and "Orange King." I really appreciate the flavor of these peppers and the variety of colors they come in. To protect the plants from the elements, I grow them in a greenhouse covered with polycarbonate. I've always been pleased with the harvest, and the plants are not prone to disease.

Stefania Petrovna:

I believe every pepper variety is unique and beautiful in its own way. All the varieties I've grown in the greenhouse have produced excellent yields. But I'd single out my favorite – the 'Paris' pepper. It's simply beautiful; when the fruit ripens, it makes my heart happy. Peppers ripen much earlier in greenhouse conditions, so it's very convenient. I hope everyone finds their best pepper variety!