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| A New Pod Pepper Variety of Processing Type—‘Mingjiao No.12’ |
| ZHANG Rui，WU Lidong*，ZENG Shaogui，QIU Yinhui，LI Yongqing，SHANG Wei，LIAO Chengshu，LUO Ying |
| Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization for Mountain Area，Sanming Academy of Agriculture Science，Sanming 365509，Fujian，China |
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Abstract ‘Mingjiao No.12’is a F1 hybrid of mid-early maturity，developed by crossing inbred line‘m160-1-5-3-2’as female parent and in bred line ‘f173-4-1-2-3’ as male parent．This variety is pod pepper of dry and fresh dual purpose．It has strong growth potential．Its continuous fruit-bearing capacity is strong．Its fruit is of finger shape solitary facing the sky．The fruit is 9-11 cm in length，about 1.5 cm in width．Its fresh thickness is about 0.15 cm．The single fruit weight is 9-12 g．The unripe fruit is green in color，and old ripe one is bright red in color．It tastes spicy，with aromatic flavor．The VC content is 1 852 mg · kg-1．The capsaicin content is 3.652 g · kg-1．The Scoville index is 56 283．Its average yield is about 36 t · hm-2．It is suitable for cultivation in spring in Fujian，Guizhou，Guangxi and Yunnan，etc．
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Received: 14 April 2022
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