Pepper Ramiro: description and characteristics of the variety, yield with photo

Pepper Ramiro - the property of Italian breeders. Despite the strongly elongated shape, the fruits taste much sweeter than the Bulgarian species.

Description

High-yielding mid-season variety. The fruits ripen 130 days after germination. The height of the bush is 90 cm. In its shape, the pepper resembles a large chili. The skin is thin. The length of the fruit is 25 cm with a wall thickness of 0.5 cm. As for color, there are several varieties: red, yellow, green. The average mass of a vegetable is 90-150 g. The pepper tastes sweet. 10-12 fruits are tied on one plant.Peppers are stored for 3 months.

The variety is intended for growing indoors, but under good weather conditions it can also grow in the garden.

As you can see, the characteristic of the Ramiro variety is very impressive. However, do not forget that all these advantages can be crossed out by improper care. What rules should be followed when growing a vegetable?

Seedling growing technology

Pepper is a vegetable crop that is grown in seedlings in most regions. It is possible to sow the seeds of the Ramiro variety in the garden only in the southern part of the country. A culture is grown using this technology:

A mixture of rotted manure, garden soil, sand (2:1:1) is used as a substrate. To destroy the accumulated pathogenic bacteria, the soil is calcined in the oven before planting.Please note that the temperature during such processing should not be higher than +60 ⁰С, otherwise the land will become unsuitable for growing plants.
Naturally, the long germination of pepper is improved by soaking planting material in a growth stimulator. After 4-5 hours of "bathing", the solution is drained, and the seeds are washed with water, dried or sown immediately. Planting depth - 2 cm.
The seedling container or individual containers are covered with a film and placed in a dark place where the temperature is kept above +20 ⁰С. After the appearance of sprouts, the covering material is removed, and the seedlings are transferred to the windowsill.

It is known that cold water is not suitable for watering many crops, including peppers. To moisten the substrate and air, it is best to use settled water at room temperature.

Since excessive moisture is the main cause of disease and death of young plants, watering should be carried out only after the soil has dried, and the room itself should be regularly ventilated.

14 days before transplanting to a permanent place, the pepper is hardened. They take out the containers to the balcony and gradually increase the time spent in such conditions from half an hour to a whole day. Seedlings are considered ready for diving at the age of 60 days. According to the calendar terms, the landing is carried out in the third decade of May or early June.

Features of cultivation

When choosing a bed for Ramiro pepper, you need to take into account not only the illumination, but also the predecessors. So, it is best to plant a crop after pumpkin, cucumbers, zucchini, cabbage. For the purpose of disinfection, a week before the expected date of planting, the soil is abundantly sprayed with a solution of copper sulfate. For digging, ammonium nitrate is added - 30 g per 1 sq. m.

To protect pepper from flooding and strong drafts, a 30 cm mound is made and indeterminate tomato varieties are planted between rows.Seedlings are planted in holes 15 cm deep, and then watered with slightly warm water. In the southern regions, where the soil dries out too quickly, the crop is mulched with peat.

Irrigation

The frequency of moistening directly depends on the stage of development of the pepper. So, during the period of growth and during the pouring of fruits, watering is done once a week, and during the formation of ovaries - 2 times.Water consumption per 1 sq. km. m plantings - 6 l. As with growing seedlings, water for irrigation should be warm. After the next introduction of water or rain, the soil is gently loosened.

Feeding

Ramiro pepper is very sensitive to fertilizers. Therefore, in order for the description of the variety to exactly match the grown plants, root and foliar top dressings are used together.

For the first time, young plants are pampered with fertilizers 2 weeks after planting. Peppers are fed with a solution of cow dung (1:15) or chicken manure (1:10).

To prevent the ovaries from falling off, the pepper is treated with a mixture of boric acid, prepared at the rate of 2 g of the substance per liter of water. Bushes growing in the garden are sprayed with sweet water during the flowering period, which attracts the attention of bees. Foliar top dressing is carried out in the morning and evening hours.

The second root dressing is applied under faded plants. To prepare the nutrient mixture in a bucket of water, alternately stir 20 g of potassium nitrate and superphosphate.

Thanks to these chemical elements, the root system of the pepper is strengthened, and the taste of the fruit is increased. The same top dressing is applied after harvesting the first crop, as it increases the duration of fruiting.

Formation

In order to prevent diseases and pests, Ramiro peppers are molded twice. The first time the inflorescence is cut off after the plants form the first branch. As a rule, the height of the plant by this time reaches 20 cm.

The second time the procedure is carried out after the formation of 10 sheets. Only 2-3 strong shoots are left on the bush, and all the rest are removed. No more than 20-25 ovaries should remain on a properly formed bush.

Have you grown this variety of sweet pepper? Was the description confirmed?