Pepper Viking

The Viking variety of bell peppers was entered in the State Register in 2006. The variety is characterized by good yields and resistance to adverse conditions, but still requires proper care.

The Viking variety is not afraid of temperature changes and adverse weather conditions, and its fruits demonstrate resistance to cracking. It is optimal to grow the variety indoors: under a film or in low polycarbonate buildings, but it is also suitable for open ground. The good immunity of the variety provides it with protection against fungal diseases and common pests.

Since the Viking sweet pepper is a medium-sized plant, the height of its bushes usually does not exceed 90 centimeters. Shoots are covered with medium-sized leaves with a light green color and wrinkles on the surface. At the same time, from 3 to 4 fruits are tied on the bush.

The weight of one pepper can reach 200 grams, but the average is 86-105 grams, which is considered a fairly average figure. The wall thickness does not go beyond 4-5 millimeters.

The color of the fruit, cylindrical or slightly narrowed downwards, varies from yellow to deep red or even burgundy. The smooth surface has a beautiful glossy sheen. Inside the pepper there are 3-4 nests with a small number of seeds, which are quite suitable for subsequent sowing.

The taste characteristics of Viking peppers are remarkable: the pulp of the fruit is distinguished not only by its juiciness, but also by sweetness, and the taste is absolutely devoid of bitterness. However, sometimes the fruits smell of wormwood, which is atypical for the culture, or a light peppery aroma.

Peppers are ideal for consumption raw, and also make an excellent stock product. Since the dense skin of the fruit practically does not crack, vegetables can be stored for a rather long period, but subject to protection from moisture and direct sunlight.

The Viking variety can be called early maturing, since it is supposed to remove the fruits already 115 days after planting the crop in the ground. The technical ripeness of the plant begins on the 110th day, and, in principle, it is at this time that the harvest can already be carried out, without waiting for its final ripening.

The yield of the Viking variety is considered average, since the gardener manages to collect no more than 3-4 fruits from one bush. During the season, 251 to 342 centners are ripening on each hectare of beds.

Since Viking is an early maturing variety, seedling preparation starts in February. The seeds must germinate by staying in a constantly moisturized tissue for 2-3 days. The material is immediately planted in individual containers in order to avoid picking and replanting, which are considered unfavorable for the culture, in the future.

For the emergence of seedlings, it is necessary that the seedlings be kept at a temperature of +25 - +27 degrees in the daytime. When the pepper sprouts, the daytime interval decreases to +18 - +19 degrees, and the night time is set at +15 - +16 degrees. Watering the seedlings should be carried out regularly, using warm, settled water.

Plants are sent to the ground somewhere 60-70 days after the appearance of the first shoots, that is, in early May. It is best to select areas that used to be inhabited by pumpkin, carrots, cucumbers, onions or zucchini. The soil is preliminarily loosened, fertilized with mineral components or chicken droppings, and irrigated. During planting, a gap of 40 centimeters must be kept between individual bushes so that all specimens receive a sufficient amount of nutrients.

The basis of Viking pepper care is timely watering and fertilization. Since the crop reacts poorly to excess moisture, it should be irrigated regularly, but in moderation. It is better if the earth dries quickly than if it provokes rotting of the root system. In fact, it is possible to irrigate the crop on a daily basis, and it is good if this happens with the help of a drip irrigation system. To slow down the evaporation process, it is recommended to mulch the soil at the base of the stem with an appropriate material.

The first feeding of pepper is carried out 2-3 weeks after planting. A mixture of 2 tablespoons of nitrogen fertilizers, such as ammonium nitrate and 5 liters of water, is best suited for this purpose. The next fertilization is carried out after another 2 weeks.

The second feeding is recommended to be made organic, diluting 1 kilogram of manure in a bucket of water. At the same time, each bush should receive 0.5 liters of nutrient mixture.

The third feeding is carried out using newly mineral components. It is prepared from 2 tablespoons of superphosphate and 1 tablespoon of potassium sulfate. Organic fertilizers are applied for the fourth time.

If everything is done correctly, then the pepper will bear fruit from July to September.