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Growing to 1.5–3 m (4 ft 11 in – 9 ft 10 in) tall, it is a deciduous shrub. The leaves are obovate to oblong, 4–10 cm long and 2–4 cm broad, with a serrated margin; they are green turning yellow-golden during the autumn. The flowers are white or very pale pink, 5–10 mm in diameter, and have a sweet, somewhat cloying fragrance. [2]
In 2002 peppers and tomatoes were #1 and #2 in dollar value for the state and citrus fruit, especially oranges, were also a major part of the economy. [51] By 2019 tomatoes were #1, oranges #2, and peppers were #3. [60] Of exports, meat is Florida's biggest earner. [60]
The fruit of the pepper is infected through the stem giving way to water soaked areas on the fruit that are overgrown by signs of the pathogen which appear as, "white-gray, cottony, fungal-like growth" . The fruit mummifies and stays attached to the stem. [5] P. capsici blight on lower stem of a bell pepper plant.
State Food type Food name Image Year & citation Alabama: State cookie Yellowhammer cookie: 2023 [1]: State nut: Pecan: 1982 [2]: State fruit: Blackberry: 2004 [3]: State tree fruit
Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F). [5]
Capsicum (/ ˈ k æ p s ɪ k ə m / [3]) is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum. Sweet or bell peppers and some chili peppers are Capsicum annuum ...
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
A datil pepper will start to lose its quality and shrivel after 14 days of storage. A yellow-harvested pepper is faintly less sweet than the orange-harvested pepper. The optimal harvest stage of datil peppers is at their yellow-stage, allowing up to 21 days of storage at 2 ˚C (35.6 ˚F) before a decline in quality. [9]