Sweet pepper "Loran"

Sweet Pepper "Loran".
Mid-early variety (100-115 days).
Characteristics:
* Fruit: Thick-walled (7-8 mm), blocky (cuboid), weight approx. 190 g.
* Color: Fruits have a stunning lilac color at technical maturity and turn deep red at biological maturity.

MASTER CLASS: Complete Seed Preparation Guide.
Follow this algorithm for uniform germination and strong seedlings:

STEP 1. Viability Check (2-3 weeks before sowing).
Take 10 seeds, place them in a cloth bag, and soak in warm water (+25°C) for 24 hours. Then keep them moist on a saucer in a warm place (+30°C).
Result: Check in 3-4 days. If 5 or more seeds sprout, the batch is good for sowing.

STEP 2. Sorting (Saline Selection).
Dip seeds in a 5% salt solution (50 g salt per 1 L water). Stir for 2-3 minutes, let settle for 10 minutes.
Action: Discard floating seeds (empty). Keep those that sink (full) and rinse them with water.

STEP 3. Disinfection.
Option A: 1 g Potassium Permanganate in 100 ml water — soak for 20 minutes.
Option B: Complex mix (per 1 L water: 1 g Permanganate + 0.2 g Boric acid + 0.1 g Copper sulfate) — soak for 15 minutes.
Important: Rinse seeds thoroughly with clean water after treatment.

STEP 4. Nutrition (Stimulation).
Soak seeds for 24 hours in a warm (+25+28°C) nutrient solution.
Recipes per 1 L of water:
* 1/4 tablet of microelements;
* 1/3 tsp nitrophoska + 1/2 tsp wood ash;
* 1/3 tsp complex mineral fertilizer.
After soaking, rinse lightly and keep at +25°C for 1-2 days until they "peck" (start to sprout). Such seeds germinate in 5-6 days.

STEP 5. Hardening (Temperature Shock).
To boost immunity, use variable temperatures for 5-6 days:
1. Fridge (+2+5°C) — for 2 days.
2. Warm place (+18°C) — for 1 day.
3. Fridge again — for 2 days.
Keep seeds moist! Sow immediately after taking them out of the fridge.