Tarpon (with X10R)

Tarpon is a main-season hybrid with X10R® technology and intermediate resistance to Phytophthora blight for the northeast and midwest United States and eastern Canada. Tarpon has a compact plant and produces dark green, smooth blocky fruits.

V37042 : Tarpon (with X10R)
Treatment	* Pkg Size	** Price (USD)
FarMore F300	100 seeds	$19.50
FarMore F300	500 seeds	$86.10
FarMore F300	1M seeds	$123.00
FarMore F300	5M seeds	$569.25
FarMore F300	25M seeds	$2,710.00
FarMore F300	50M seeds	$5,210.00
FarMore F300 Pelleted	100 seeds	$19.55
FarMore F300 Pelleted	500 seeds	$86.45
FarMore F300 Pelleted	1M seeds	$123.50
FarMore F300 Pelleted	5M seeds	$571.75
FarMore F300 Pelleted	25M seeds	$2,722.50
FarMore F300 Pelleted	50M seeds	$5,235.00
* 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 0-10
Phytophthora Root Rot
Tobacco Mosaic Virus

How To Order

Attributes

Item Number

V37042

Maturity

Main

Flesh

Thick

Shape

Blocky

Hybrid

Yes

Year New

2021

Treatment

FarMore F300 Pelleted

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.