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Hot pepper "Ilika"
Hot Pepper "Ilika".
A high-yielding, "apple-shaped" chili variety. Fruits are yellow, turning red when ripe, round, slightly hot (mildly spicy), weighing 90–100 g.
Used as a spice; can be canned whole at any stage of ripeness.
1.0 g = 120-160 seeds.
AGROTECHNICS: SOWING AND SEEDLINGS
1. Soil Preparation.
Peppers do not tolerate transplanting well, so individual pots are best. Fill them with one of the following mixtures:
Mix A: 7 parts peat + 2 parts manure humus + 1 part sod land + 1 part mullein. Per bucket of mix add: 8 g ammonium nitrate, 80 g superphosphate, 30 g potassium salt.
Mix B: 2 parts peat + 2 parts humus + 1 part fine sawdust. Per bucket of mix add: 1 tbsp wood ash and 1 tbsp superphosphate.
2. Sowing.
Timing depends on the planting location. For greenhouses — February. For open ground — calculate so that seedlings are 60-65 days old by planting time.
Seeds are sown at a depth of 1.0-1.5 cm. Cover with glass or film and place in a warm place (+22+25°C).
3. Seedling Care.
After germination, remove the cover. Place on a sunny windowsill for 6-7 days at +15+17°C. Then raise the temperature: day +20+25°C, night +16+17°C. Water once a week with warm settled water (+25°C).
4. Pricking Out (Transplanting).
Performed after about a month (phase of 2 true leaves).
Water seedlings 3-4 hours before pricking out. Transplant into pots (8x8 or 10x10 cm) burying up to the cotyledon leaves. Water the soil. Shade from the sun for 2-3 days.
5. Feeding and Hardening.
* 1st feeding (10 days after pricking out): per 10 L water — 10 g urea, 40 g superphosphate, 10 g potassium salt.
* 2nd feeding (1.5 weeks later): double the phosphorus dose.
* Hardening off: Start a week after pricking out. Keep seedlings at +13+15°C for 2-3 hours. One week before planting out, leave seedlings outdoors all day (bring to a warm place only at night).
A high-yielding, "apple-shaped" chili variety. Fruits are yellow, turning red when ripe, round, slightly hot (mildly spicy), weighing 90–100 g.
Used as a spice; can be canned whole at any stage of ripeness.
1.0 g = 120-160 seeds.
AGROTECHNICS: SOWING AND SEEDLINGS
1. Soil Preparation.
Peppers do not tolerate transplanting well, so individual pots are best. Fill them with one of the following mixtures:
Mix A: 7 parts peat + 2 parts manure humus + 1 part sod land + 1 part mullein. Per bucket of mix add: 8 g ammonium nitrate, 80 g superphosphate, 30 g potassium salt.
Mix B: 2 parts peat + 2 parts humus + 1 part fine sawdust. Per bucket of mix add: 1 tbsp wood ash and 1 tbsp superphosphate.
2. Sowing.
Timing depends on the planting location. For greenhouses — February. For open ground — calculate so that seedlings are 60-65 days old by planting time.
Seeds are sown at a depth of 1.0-1.5 cm. Cover with glass or film and place in a warm place (+22+25°C).
3. Seedling Care.
After germination, remove the cover. Place on a sunny windowsill for 6-7 days at +15+17°C. Then raise the temperature: day +20+25°C, night +16+17°C. Water once a week with warm settled water (+25°C).
4. Pricking Out (Transplanting).
Performed after about a month (phase of 2 true leaves).
Water seedlings 3-4 hours before pricking out. Transplant into pots (8x8 or 10x10 cm) burying up to the cotyledon leaves. Water the soil. Shade from the sun for 2-3 days.
5. Feeding and Hardening.
* 1st feeding (10 days after pricking out): per 10 L water — 10 g urea, 40 g superphosphate, 10 g potassium salt.
* 2nd feeding (1.5 weeks later): double the phosphorus dose.
* Hardening off: Start a week after pricking out. Keep seedlings at +13+15°C for 2-3 hours. One week before planting out, leave seedlings outdoors all day (bring to a warm place only at night).
