Pepper variety Venti
Venti pepper is one of the most productive and earliest varieties of sweet peppers of the Transnistrian selection. The plant is distinguished by early ripening and amicable yield of the harvest, both in the open field and in greenhouses.
Distinctive features of this variety are excellent taste, resistance to a number of diseases (verticillary wilting, tobacco mosaic virus, black mold, top rot), remontability and versatility of the variety (consumed fresh, used for canning), the presence of a large amount (up to 190 mg%) vitamin C.
The plant forms a low compact bush (45 - 55 cm). The growing season is 95 - 110 days. The fruit has a mass of 60 - 70 g, bright red color; elongated conical shape. Venti pepper belongs to thick-walled varieties - the thickness of the pulp reaches 5.5 mm, has a delicate, thin, fragrant skin.
Growing peppers Venti
Seeds are sown in peat pots to a depth of 0.5 cm. Seedlings appear in two weeks, subject to the correct temperature regime (+25 degrees). The temperature is reduced after a week so that the plants do not stretch. Seedlings are planted at the age of 10 weeks in heated greenhouses, in unheated ones - in mid-May, and in open ground - after the threat of frost return. Plants are planted according to the scheme: 50 × 35 cm. Watering is done often without flooding the plants, reducing its frequency during flowering. There are up to 6 - 7 plants per square meter.
Pepper Venti I immediately liked the fact that, firstly, it is very early and very fruitful. Its low, spreading bushes are directly hung with fruits. The peppercorns are small, but flat in shape and immediately grow not green, but yellowish-white. The second big plus is that as the peppers turn red, Venti does not stop, like other varieties, bloom and set new fruits. So on one bush you can see both red and white-yellow peppercorns. Ideal for stuffing, because its skins are not rough. Fleshiness directly depends on watering. With a lack of moisture, the fruit grows thin-walled.
I have been planting this variety for the second year already. There is no greenhouse, pepper grows in the open field and gives excellent yields. I plant seedlings in mid-May, at which time it is already warm enough. His bushes are small, so I plant them closer to each other, so the plants suffer less from the summer heat. Peppers grow small, with a thick wall and juicy flesh. I tried to freeze them whole, in winter it turns out great to stuff them. Most of the harvest is given amicably, but not much remains in the fall if the weather is good. I shoot them white, for some reason they don't blush on a bush. A neighbor plants this pepper in a greenhouse, the harvest is much higher, but it suits me anyway.