Characteristics and description of the Agapovsky pepper

Most gardeners and homesteaders try to choose vegetable varieties that are low-maintenance. Choosing among the existing varieties of sweet peppers, which thrive with less meticulous care, can be quite difficult.

After all, with a variety of tastes and options for using this vegetable, everyone prefers a particular variety.

Properties and review of Agapovsky pepper

Thanks to the tireless efforts of vegetable growers striving to increase yields and improve resistance to many adverse factors, a new sweet pepper variety, "Agapovsky," was developed about 20 years ago. It boasts remarkable qualities and a wonderful flavor. The variety's main features are its increased yield and trouble-free cultivation. Even inexperienced gardeners have been able to reap excellent pepper harvests by planting "Agapovsky" in their gardens.

The Agapovsky variety is mid-season, with 110-120 days from germination to biological maturity. The bushes are medium-sized, compact, and feature abundant foliage of a rich, dark green color. The fruits are quite large, prismatic, with pronounced, slightly ribbed walls 6-8 mm thick. At technical maturity, each fruit weighs approximately 110-125 grams, yielding a total of 10 kg per square meter.

At the stage of technical maturity, the vegetable contains, per 100 g of weight:

• ascorbic acid 205 mg;
• sugar 3.6%;
• carbohydrates 6.5%.

"Agapovsky" has increased resistance to viruses and various fungal diseases. However, in conditions with high humidity and low night temperatures, plants can be susceptible to blossom-end rot. By selecting the appropriate fungicide to combat this unpleasant disease and applying it according to the instructions, you can reap a decent harvest of peppers without losses. During dry weather, aphids and spider mites often infest the plants. Basil, marigolds, and marigolds planted nearby will help repel these predators.

Advantages of Agapovsky

Quite popular among amateur gardeners, the Agapovsky pepper has positive characteristics that impact health and everyday life:

• reducing the risk of all kinds of diseases with frequent use;
• normalization of the gastrointestinal system;
• activation of poor appetite;
• Excellent taste and versatility in use.

Pepper using seedlings

Preparations for sowing sweet pepper seeds begin in early February. The prepared seeds are soaked in a solution of potassium permanganate diluted with water at a ratio of 1:10,000. After soaking for about half an hour, they are rinsed under running water. To stimulate growth, it is recommended to soak the pepper seeds in any stimulator for 10-15 hours. After drying slightly, the seeds are planted directly into the soil. It is advisable to use commercial soil for sowing the seeds, as the presence of pathogenic microbes in garden soil can negatively impact the growth of the seedlings.

Sow in slightly moist soil, planting the seeds 1.5-2 cm deep. Cover the seeded peppers with newspaper or plastic wrap and place them in a warm location at a temperature of 25-27 degrees Celsius. The soil under the seeds should be kept constantly moist. The first sprouts appear in 7-10 days, and after the first pair of true leaves appears, transplant the seedlings into individual containers. Harden them off a week before planting them outdoors.

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Technical and agronomic features of "Agapovsky"

The hallmark of this variety is the rich, astringent aroma of freshly picked peppers, which is remarkably well-preserved even after cooking. According to numerous enthusiasts, peppers of the "Agapovsky" variety pair harmoniously with meat and all kinds of vegetables, and are suitable for freezing and canning.

'Agapovsky' is successfully grown in Moldova, Ukraine, and southwestern Russia, and is distinguished by its stability, disease resistance, and high yield.