The variety is a compact plant with a height of 60 to 90 cm. The fruits have the typical bell pepper shape, sometimes described as elongated. In technical maturity, the fruit color is green; in biological maturity, it is golden-yellow. The taste is sweet, and the capsaicin content is zero on the Scoville scale.
In phytopathological studies, the variety is characterized as susceptible to bacterial spot caused by Xanthomonas campestris pv. vesicatoria. It is used fresh, for stuffing, and for frying.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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