Content
According to reviews and photos, Kakadu pepper attracts people with its large weight, unusual shape and sweet taste. The variety is suitable for growing in greenhouses and film shelters. The plantings are provided with the necessary temperature conditions, watering and fertilizing.
Botanical description
Characteristics and description of the Kakadu pepper variety:
- mid-season variety;
- 130-135 days pass from the appearance of sprouts to harvest;
- height up to 1.5 m;
- spreading bush.
The fruits of the Kakadu variety have a number of features:
- weight up to 500 g;
- elongated, slightly curved shape;
- rich red or yellow color;
- length up to 30 cm;
- wall thickness 6-8 mm;
- aromatic, sweet pulp;
- yield per bush – up to 3 kg.
The Kakadu variety is used fresh for preparing first courses, side dishes, salads and snacks. It is added to homemade preparations for marinating, lecho and sauces.
The fruit can be harvested green before reaching maturity. In this case, the duration of their storage will be about 2 months. After harvesting, it is recommended to process the crop as soon as possible.
Obtaining seedlings
The Kakadu variety is grown in seedlings. Seeds are planted in containers at home.To develop, seedlings require a certain temperature regime, watering and fertilizing. Grown peppers are transferred to a greenhouse or greenhouse.
Preparing for landing
Seeds of the Kakadu variety are planted at the end of February. First, the planting material is placed in a damp cloth and stored warm for 2 days. This increases seed germination and stimulates the appearance of sprouts.
The soil for planting the Kakadu variety is prepared in the fall by combining certain components:
- compost – 2 parts;
- coarse sand – 1 part;
- country land - 1 part;
- wood ash - 1 tbsp. l.
The resulting soil mixture is calcined in the oven or microwave. It is allowed to use purchased soil intended for growing peppers. The treated soil is placed in containers, its surface is leveled and planting begins.
The seeds are buried 1.5 cm. 5 cm are left between them. When using boxes, the Kakadu variety requires picking. Planting seeds in peat pots will help to avoid it.
Crops of the Kakadu variety are watered and covered with film or glass. Seeds actively germinate at temperatures above 20 degrees.
Conditions for seedlings
After germination, the Kakadu peppers are moved to a lighted place. During the daytime, the temperature is maintained at 26-28 degrees; at night, 10-15 degrees is sufficient for seedlings.
The soil should receive moderate moisture. Excess moisture provokes the spread of diseases and rotting of the root system. Its deficiency also negatively affects peppers, leading to wilting and curling of the leaves.
For 12 hours, Kakadu seedlings are provided with access to light. If necessary, install artificial lighting.
When the plants have 2 leaves, they are transplanted into separate containers. Before transferring to greenhouse soil, peppers are fed twice:
- after picking or formation of 2 sheets;
- 14 days after the first feeding when 3 leaves are formed.
For seedlings, use liquid fertilizer Agricola, Fertika or Mortar. 7 days before planting in the greenhouse, peppers need to be hardened. The plantings are moved to a balcony or loggia, where they are first left for 2 hours, and the time the plants spend in the fresh air is gradually increased.
Planting peppers
Kakadu peppers are transferred to the greenhouse 2 months after seed germination. Such seedlings reach 30 cm in height, have a strong stem and about 12 leaves. In the greenhouse, the soil should warm up to 15 degrees, which usually happens in May.
Preparation of the greenhouse and soil begins in the fall. The soil is dug up and fertilized with organic matter. When digging again in the spring, add 50 g of fertilizers with potassium and phosphorus and 35 g of ammonium nitrate per 1 square meter. m.
After tomatoes, potatoes, eggplants and any varieties of peppers, planting is not performed. Rotating crops avoids soil depletion and the spread of diseases.
Holes with a depth of 12 cm are prepared for the peppers. 40 cm are left between the plants. If several rows are organized, 80 cm are left. It is most convenient to place the plants in a checkerboard pattern to avoid crowding and make it easier to care for the plantings.
Kakadu peppers are transferred together with a lump of earth into prepared holes.The soil under the plants is compacted and mulched with peat.
Care plan
According to reviews and photos, Kakadu pepper gives a high yield with constant care. Peppers require watering, fertilizing and bush formation. To prevent the plant from breaking under the weight of the fruit, it is tied to a support.
Watering peppers
The Kakadu variety needs constant watering. Moisture is added in the morning or evening hours. The water must sit in barrels and warm up before it is used for irrigation.
Before flowering, peppers only need to be watered once a week. When fruits form, the intensity of moisture application is increased to 2 times a week. Watering is stopped 10 days before fruit harvesting.
Each plant requires 3 liters of water. To prevent the formation of a crust after watering, loosening is necessary. It is important not to damage the roots of the plants.
For large planting areas, drip irrigation is organized. A uniform supply of moisture occurs through the pipes.
Fertilizing plantings
The first feeding of the Kakadu variety is carried out a couple of weeks after transfer to greenhouse conditions. To do this, take bird droppings, which are diluted with water in a ratio of 1:20. When using mullein, the proportion is 1:10. Each plant needs 1 liter of fertilizer.
During the flowering period, plantings are sprayed with a solution based on boric acid (4 g of substance per 2 liters of water). To attract pollinating insects, add 200 g of sugar to the solution.
The last fertilizing is done when the peppers ripen. Take 2 tsp per bucket of water.potassium salt and superphosphate.
All solutions with minerals are applied at the roots of plants. Treatment is carried out in the morning or evening, when there is no exposure to the sun.
Bush formation
According to its characteristics and description, the Kakadu pepper variety is tall. If you do not pinch its shoots in a timely manner, the pepper will grow and produce a small harvest.
Kakadu pepper is formed by eliminating all side shoots up to the first fork. By removing excess leaves, the plant will direct its energy to fruit formation.
When pinching a bush, its leaves and branches are cut off, leaving 2 cm in length. As a result, 2-3 shoots are left. First of all, weak branches are eliminated.
There should be no more than 25 flowers left on each pepper. The remaining buds are pinched.
Protection from diseases and pests
To protect the Kakadu variety from fungal diseases, plantings are treated with Oksikhom or Fitodoctor. During the growing season, do not use products containing copper.
Peppers are attacked by aphids, spider mites, gall midges, wireworms, and mole crickets. Insecticides Fufanon, Karbofos, Actellik are used to control pests. The drugs are used in strict accordance with the instructions.
Folk remedies are considered effective against insects: tobacco dust, infusion of garlic or onion peelings. Root traps are effective against wireworms and mole crickets.
Reviews from gardeners
Conclusion
The Kakadu variety is planted indoors. This planting method is relevant in regions with difficult climatic conditions. Kakadu pepper has an unusual elongated shape, sweet taste and good yield. The crop is grown by seedlings. Peppers are cared for through watering and fertilizing.
