Description of the variety
general characteristics
Bell peppers of the Latino variety are sweet varieties. This is a first generation hybrid (F1), the seeds of which do not carry maternal genes, that is, propagation by seeds obtained from the pepper itself is impossible. Refers to early ripening varieties, fruiting period is 100-110 days from the moment of sowing the seeds.
The variety is thermophilic, therefore it is grown in the southern regions in open ground, and in Siberia and the Urals - in greenhouse conditions.
Advantages and disadvantages
The advantages of the variety include:
- high productivity;
- large fruits;
- high taste qualities;
- long-term storage;
- early fruit ripening;
- versatility of use - suitable for both fresh consumption and preservation;
- resistance to diseases, in particular to the tobacco mosaic virus.
The disadvantages of this variety include gardeners and agronomists:
- impossibility of sowing seeds from fruits, since the variety is a hybrid;
- thermophilicity;
- the need for garter to the support;
- the need for bush formation and pinching.
Description of appearance
The vegetative part of the plant reaches a height of up to 1 meter. It is characterized by high bushiness; it is necessary to trim the side branches to form a bush and ovary. Agronomists recommend removing side shoots and leaves to grow the plant into two stems.
The fruits are large, bright red, average weight reaches 180-210 grams. The peppers are cuboid in shape, predominantly female, with a wall about 1 centimeter thick. The stalks are thick, dense, about 1 cm in diameter. The seeds are small, yellowish, and are produced in small quantities.
Productivity
With proper care on the open ground or in a greenhouse, the yield can reach 7-16 kilograms per square meter of seedlings.
4 plants are planted per square meter. Resistance to diseases and pests.
Resistant to most diseases, including tobacco mosaic virus. Weakly resistant to aphids and spider mites. Relatively resistant to late blight, but its prevention is necessary.
Chemical composition
The average calorie content per 100 grams of raw pepper fruits is 26.8 kcal, which includes:
- proteins – 1.27 g;
- fat – 0 g;
- carbohydrates – 5.4 g.
Pepper pulp includes a large number of amino acids, of which the highest content is:
- threonine;
- phenylalanine;
- lysine;
- leucine;
- aspartic acid;
- arginine;
- glutamic acid;
- valina;
- serine.
The fruits are high in vitamin C and P, which is rarely found in other varieties of peppers, beta-carotene, riboflavin, thiamine, pyridoxine, and B vitamins. Peppers are also rich in iron, zinc, manganese, fluorine and copper. Of the macroelements, the leading position is occupied by potassium (160 mg); the composition also contains chlorine, sodium, phosphorus, magnesium and calcium.
Keeping quality
With proper storage, the shelf life of the fruit reaches 3-4 months. Frozen fruits are not stored.
You can increase the shelf life by picking the fruits at a state of technical maturity and leaving them to ripen in an open container.
Marketability
Ripe fruits have high commercial qualities. The walls are dense and do not sag. Peppers retain their bright color for a long time and are resistant to high temperatures, but quickly deteriorate when frozen.
Benefits and harms
In general, the benefits and harms of a particular variety do not differ in any subtleties from the properties of sweet bell peppers in general. Some useful qualities include:
- high content of vitamins;
- presence of vitamin C and P;
- high potassium content;
- low calorie content;
- improvement of metabolism.
There are few disadvantages to consuming this type of pepper, but they can be quite significant in some cases:
- strengthening the functioning of the gastrointestinal tract;
- increased production of gastric juice;
- blood thinning;
- allergic reactions.
Reviews
Pepper is known to a large number of experienced farmers and ordinary summer residents. The following reviews are left about it:
- The fruits have impressive walls and are delicious - from Natalia from Bryansk.
- The seeds have excellent germination, the pepper is productive, and resistant to viruses - from Tatyana from Moscow.
- This variety is more productive than Latino - from a gardener under the pseudonym “Charlie”.
- Familiar summer residents recommended the vegetable as a crop with good yield - from a gardener from Lipetsk.
Pepper Latinos F1 belongs to the thick-walled productive varieties. It is able to resist dangerous diseases. However, the inconvenience for farmers is the need to tie up and shape the plants.
Proper cultivation
Hybrid seeds are generally difficult to germinate and require certain germination conditions. Seedlings have some special requirements for care and transplantation, as well as for fertilization and watering.
We talked in detail about the secrets of growing peppers in the garden and in the greenhouse in a separate article.
Preparing and planting seeds
Sowing seeds for seedlings is carried out 2 months before the intended planting in the ground. Initially, the seeds are treated with growth stimulants to enhance germination, usually by soaking for 2-3 days.
After swelling, the seeds are planted in pre-prepared peat tablets, immersed in one third of the swollen peat. Tablets with seeds are placed in containers and covered with plastic film to create a greenhouse effect.
The optimal temperature for seed germination is +28 degrees. The first shoots usually appear one and a half to two weeks after sowing. After several true leaves appear, the young plants are transplanted along with the soil into separate containers with fertile soil. Seedlings are difficult to tolerate the transplantation procedure, so they may stop growing for some time.
It is important that the root system of the peppers is completely covered, so the containers must be opaque (transparent plastic cups cannot be used for seedlings unless they are wrapped in light-proof film).
The container for transplanting seedlings should be at least half a liter. Seedlings need additional lighting - increasing daylight hours. To do this, you can use both special phytolamps and ordinary fluorescent lamps, preferably with an energy-saving light bulb.
The distance from the light source to the seedlings should not be less than half a meter, since there is a possibility of burning young leaves. Planting in open ground is carried out after the period of possible frost has passed. Seedlings can be planted indoors in May.
There should be no more than 4 plants per square meter, then they will not shade or oppress each other. When planting in the ground, the plants are not buried, but placed in the holes completely with a lump of earth and the root system.
When using peat pots, seedlings are planted with them. The temperature in the greenhouse should be within +20…+25 degrees. Lower or higher temperatures will slow down seedling growth. Optimal humidity is 35%.
Read more about how to prepare seeds and when to plant pepper seedlings here.
Care
The first time after planting the seedlings, the plants are protected from direct sunlight for better adaptation. The variety is moisture-loving, so the watering regime is quite frequent - 2-3 times a week.
When planting in open ground in dry weather, more frequent watering is recommended, up to 5-6 times a week. When growing in a greenhouse, it is necessary to maintain optimal air humidity and ensure that there is no stagnation of moisture at the roots.
Fertilizer application is necessary only during the active growing season. It is recommended to apply complex mineral fertilizers at least 3 times per season. If possible, mineral fertilizers are alternated with watering mullein infusion.
Tying is necessary after flowering at the time of fruit formation. Due to the high yield, the stems of the plant can break under the weight of growing peppers, so they are tied to plywood. It is possible to grow on a trellis with the formation of two stems. It is recommended to loosen the soil once a week.
The first loosening is carried out 12-14 days after transplanting into the ground, since there is a risk of damaging the root system. The formation of a hard crust over the roots is not allowed.
Landing
Seeds are sown 50-60 days before transplanting into the greenhouse. Pre-sowing treatment for hybrid seed is not carried out. Use neutral acidic, loose, nutritious soil. It can be purchased at the store (the “Universal” and “For tomatoes and peppers” mixtures are suitable) or you can prepare it yourself. Substrate recipe:
- 1 part peat or humus;
- 1 part washed sand;
- 1 part of the soil from the garden;
- 1 glass of wood ash per 10 kg of mixture;
- 2 tsp. superphosphate and potassium chloride and 0.5-1 tsp. urea per 10 kg.
The mixture is disinfected with a solution of potassium permanganate. Plant seeds in common boxes or individual containers.
Separate containers for sowing will help avoid injury to the roots when picking or replanting. You can plant seedlings in peat pots directly into the greenhouse.
For 1 sq. m, 3 seedlings are placed. A lot of water is poured into the holes; there is no need to deepen the bushes.
How to increase productivity?
If sowing dates, agrotechnical practices and crop rotation rules are observed, the variety gives high yield results. Yields in open ground are usually higher than in greenhouse conditions, but growing outside a greenhouse is not possible in all regions.
You can increase productivity by using complexes of mineral and organic fertilizers, controlling the amount of ovary. Also, increasing productivity can be achieved by picking fruits during the period of technical maturity and leaving them to ripen separately, then the plants will begin to form a new ovary, the fruiting period will increase and, accordingly, the yield will increase.
Collection and storage
Technical maturity occurs 85-90 days from sowing, when the fruits still retain their green color. You can leave the fruits to ripen directly on the plant, in which case ripening will be 100-110 days from sowing the seeds.
With a competent approach to sowing seedlings, the first fruits are harvested in June. When harvesting fruits of technical maturity, they are stored in deep boxes in two or three layers, lined with paper or sawdust. It would be ideal if each fruit is wrapped in paper.
Boxes with peppers for ripening are stored in a dark, cool (+9...+11 degrees) room (cellar, basement) with low humidity. After the onset of biological ripeness, the storage method changes.
Biologically mature (red) fruits are stored in perforated plastic bags that ensure gas exchange with the environment.
The shelf life of such fruits is no more than two months at low temperatures (from zero to two degrees) and at high humidity of about 90%.
Bell pepper Latino is universal in use, easy to grow and store. It retains its marketable appearance for a long time in a mature state and has high taste qualities. It has some requirements for cultivation, which are easy to meet even in regions not intended for growing the variety in open ground.
Read our other materials about such varieties of pepper as Ramiro, Aladdin, Claudio f1, Jalapeño, Carolina Reaper, allspice, Orange, Star of the East and Bogatyr, as well as about the nuances and subtleties of their cultivation.
Advantages and disadvantages
Latinos F1 pepper is valued for the following qualities:
- The culture has good resistance to dangerous viruses.
- The vegetable has massive pulp, which ensures juiciness.
- Pepper is harmonious in salads, first courses, hot appetizers, and retains its taste characteristics after defrosting.
- The hybrid has a significant yield - up to 14 kg/m2.
- The fruits have good transportability.
- Pepper does not die during prolonged hot weather.
Negative properties of the plant:
- the hybrid does not propagate by its own seeds;
- tall bushes require shaping and gartering;
- For this variety, planting in open ground is undesirable.
