A good fruit requires a great seed

Sweet Italian Pepper Seeds

For growing in the open field or in the greenhouse, to be eaten fresh or used in industry.

26 PX 18 15

Sweet Italian pepper with high-vigor plant, indicated for late fall transplants in southeast Spain and spring transplants in the open field.

Straight, large-sized fruit, long and rough, with a very good wall and shiny deep green color.

Well-balanced variety, with very good regrowth and high yield.



Plant with medium-high vigor, adapted for spring transplants in the open field, with very good foliage cover.

Well balanced vegetation and fruiting, producing continuous, high yield.

Fruits with medium-thin, straight, smooth walls, intense dark green color before ripening to red, about 22-25 cm long and 4.5-5 cm in diameter at peduncle end.

HR: Tm:0



Sweet Italian pepper, with a high-vigor, well-balanced plant. Staggered growth and fruiting, and high yields. Plant with compact habit, covers very well, indicated for spring transplants in the open field.

Very straight fruit, with slightly rough skin, deep green color, thick walls and about 22-24 cm in length during the entire growing season.


Amalfi (PX 1833)
Sweet Italian pepper indicated for mid-season sowing, transplants in July to early August in Almeria greenhouses.
Well-balanced plant with good vigor, easy blossoming and staggered setting.
Fruits are between 28-29 cm in length, well pointed and uniform, slightly rough in the upper part. Thick walls allow ripening to red.
This variety stands out for its quality, easy bearing, even ripening, and early harvest even when ripened to red.
Ideal for exportation and possibilities for a long growing cycle.

HR: Tm: 0-2


New variety of Sweet Italian pepper for early transplants – middle of fall and also in spring, in greenhouse.

Well Balanced and open plant, with quickly entry into flowering and production.

Abundant early fruiting, which continues throughout the cycle with a high productive yield.

Very homogeneous fruit with excellent green color, thin-walled, straight about 23-25 ​​cm long. Slightly rough skin with excellent shine.

HR: Tm: 0-3


High Resistance. Plant varieties that highly restrict the growth and development of the specified pest or pathogen under normal pest or pathogen pressure when compared to susceptible varieties. These plant varieties may, however, exhibit some symptoms or damage under heavy pest or pathogen pressure.
Intermediate Resistance. Plant varieties that restrict the growth and development of the specified pest or pathogen, but may exhibit a greater range of symptoms or damage compared to high resistant varieties. Intermediately resistant plant varieties will still show less severe symptoms or damage than susceptible plant varieties when grown under similar environmental conditions and/or pest or pathogen pressure.
Bremia lactucae
Physiological races Bl:1-15 of Bremia lactucae (downy mildew) in lettuce are agronomical no longer relevant in Europe, as to the best of our knowledge these races are no longer observed in practice in Europe nowadays. Therefore reference to the races Bl:1-15 is no longer made in resistance claims with regard to B. lactucae. From May 1st 2014 onwards, the resistance claim of a variety refers only to Bl:16-31.
P.s.: Although race Bl:19 is to the best of our knowledge also no longer observed in practice nowadays, reference to the race Bl:19 will continue to be made in resistance claims with regard to B. lactucae to simplify the notation of the resistance claim. In practice this means that for example Bl:16-31 should be understood as Bl:16-18,20-31.
Bacterial Leaf Spot
Cucumber vein yellowing virus
Cucurbit yellow stunting disorder virus
Fusarium oxysporum f.sp. lycopersici
Fusarium oxysporum f.sp. radicis-lycopersici
Melon necrotic spot virus
Pyrenochaeta lycopersici
Potato Y virus
Px (ex Sf)
Podosphaera xanthii (ex Sphaerotheca fuliginea)
Tomato mosaic virus
Tomato spotted wilt virus
Verticillium albo-atrum

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.

Aviso de cookies