Type: Hybrid (F1)
Class: Cayenne
Relative Days: 85
Color: Green to Dark Red
Size: 5,500 - 6,500
Scoville Rating:
Life Cycle: Annual (Perennial in Tropical Climates)
Characteristics:
Rajah F1 Pepper is an early-maturing Long Slim Cayenne hybrid developed for excellent quality both fresh and dried. Maturing in approximately 85 days from transplant, vigorous, uniform plants produce heavy yields of slender fruit averaging 4½ to 5 inches long. Strong root systems support wide adaptability and dependable performance, while generous foliage provides good fruit coverage to help protect developing peppers from sunscald. The thin-walled, slightly wrinkled fruit mature to an attractive dark red and continue producing over an extended harvest period. With approximately 6,000 Scoville Heat Units, Rajah delivers the recognizable pungent heat and robust flavor expected from a cayenne. Its combination of early maturity, high yields, strong plants, attractive fruit, and excellent fresh and drying quality makes Rajah F1 a versatile cayenne for a wide range of uses.
Peppers (Capsicum annuum and Capsicum frutescens)
Sweet and hot peppers trace their origins to Central and South America. Nowadays, seed companies provide hundreds of varieties of both. In the United States, the majority of harvested peppers are marketed as fresh produce.
Temperature
Peppers are a warm-season crop and should not be transplanted until the soil temperature, measured 3 inches beneath the surface, reaches 60°F.
Soil
Peppers thrive best in well-drained, fertile soils that have good water-holding ability and a pH of 5.8-6.6. Abundant phosphorus and calcium are needed for the best results.
Planting
Peppers are started as transplants in the greenhouse 6-8 weeks prior to planting in the field.
GROWING SEEDLINGS: Sow pepper seeds in 20-row or shallow flats, placing 4 seeds per inch and planting them ¼ inch deep, around late March or about 8 weeks before transplanting. If possible, maintain soil temperatures between 80–90°F, as pepper seeds germinate slowly in cooler soil. Once the first true leaves appear, transplant the seedlings into 2" cell-type containers or 4" pots. Grow the plants at approximately 70°F during the day and 60°F at night.
COLD TREATMENT: Exposing pepper seedlings to controlled cold treatments can boost the number of flowers and fruits. When the third true leaf appears, maintain a minimum night temperature of 53–55°F for 4 weeks while ensuring the plants receive full sunlight. After 4 weeks, raise the temperature to 70°F both day and night. If using this technique, sow the seeds 1–2 weeks earlier than usual.
TRANSPLANTING: Transplant out after frost when the soil is warm and weather is settled. Ideal seedlings have buds, but no open flowers. Water-in transplants using a high phosphorus solution.
ROW COVERS: Cold weather can be buffered, and earliness increased by using plastic mulch, especially when combined with lightweight fabric row covers supported by wire hoops. In sunny weather, remove the row covers once temperatures exceed 85°F to prevent blossom drop and heat damage.
Spacing
15-18” in row and 24-36” between rows
Harvest
Harvest the first peppers promptly once they reach full size to encourage additional fruit set. After picking, wash the peppers and store them at 45°F with 95% relative humidity. Cooling the peppers immediately after harvest helps remove field heat, improving shelf life. To maintain quality, refrigerate the peppers right away. They will remain in good condition for about 14-21 days if stored at 47-55°F and 90-95% humidity.
For more information, please see links below:
- UC Davis - Pepper Production
- Michigan State University - Pepper Production
- University of Florida - Pepper Production
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