PS 09941819 (with X5R®)

Produces a continuous set of large to extra-large, 3 and 4 lobed fruits on a small to medium sized plant. Fruits are anthocyaninless and appear to have good field tolerance for epidermal separation. The largest sized pepper we carry.

V37161 : PS 09941819 (with X5R®)
Treatment	* Pkg Size	** Price (USD)
FarMore F300	100 seeds	$18.70
FarMore F300	500 seeds	$82.55
FarMore F300	1M seeds	$117.90
FarMore F300	5M seeds	$545.75
FarMore F300	25M seeds	$2,598.75
FarMore F300	50M seeds	$4,997.50
FarMore F300 Pelleted	100 seeds	$18.80
FarMore F300 Pelleted	500 seeds	$83.00
FarMore F300 Pelleted	1M seeds	$118.55
FarMore F300 Pelleted	5M seeds	$548.75
FarMore F300 Pelleted	25M seeds	$2,612.50
FarMore F300 Pelleted	50M seeds	$5,022.50
Treated	100 seeds	$18.70
Treated	500 seeds	$82.55
Treated	1M seeds	$117.90
Treated	5M seeds	$545.75
Treated	25M seeds	$2,598.75
* M = 1,000 US customer prices shown in USD. * Canadian customers, please log in to see CA prices in USD.

Disease Resistance

Bacterial Leaf Spot (1,2,3,4,5)
Phytophthora Root Rot

How To Order

Attributes

Item Number

V37161

Pepper Type

Bell

Color

Green to Red

Maturity (days)

Flesh

Thick

Shape

Blocky

Size

Jumbo

Hybrid

Yes

Grower Preferred

Yes

Treatment

FarMore F300 Pelleted

Popular For

Fresh Market

Canada

Yes

Growing Tips

Planting: Sow in the greenhouse 7 - 9 weeks before desired planting date. Allow plants to harden 7 days before transplanting. Plant transplants halfway between rootball and bottom leaves. This will help prevent lodging.

Planting Guidelines - Peppers

Approximate Seeds per Pound:

64,000 - 76,000

Seeding Rate per Acre by Weight:

2.2 - 2.6 oz

Seeding Rate per Acre in M (1,000):

9.1 - 12.1 M

Seeding Rate Seeds per 1,000 foot of Row:

500 - 667

Seed or Plant Spacing In Row:

18 - 24"

Seed or Plant Spacing Between Rows:

12"

Seed or Plant Spacing Depth:

.3 - .5"

Recommended Soil Temperature:

65 - 85°F

Days to Germination:

10 - 14

Management: Scout every 7 days to ensure crop development. Consult the Midwest Vegetable Production Guide or your local extension agent for identification and treatments.

Harvest: Cut or break pepper off the plant but leave at least 1” of the stem attached to the pepper.

Storage: Clean and wax peppers. Pre-cool at 45ºF. Store at 45 - 50ºF with 90 - 95% humidity; this will ensure the longest shelf life.