University of WisconsinUrban and Regional Food Systems2015 Vegetable Variety Screening Trials
Peppers
Cultivar Type Class Company/2Breeder
Germ Fruit2Set2 First2Ripe2Fruit2
Total2Weight2(kg)
Total2#2Fruit
Average2weight2of2fruit2(gm)
Avg2production2plant2(gm)
Avg2Brix Notes
Aji$14 Aji hotUW$,,$$Jim$Nienhuis 0.42 10,Jul 20,Aug 18.4 818 22.4 1530.2 7.2 Tall$plants$prone$to$flopping.
Aji$26 Aji hotUW$,,$$Jim$Nienhuis 0.67 10,Jul 6,Aug 7.3 372 19.6 608.3 7.3 Tall$plants$prone$to$flopping.
Bastan Ancho hot Vitalis 0.83 10,Jul 15,Sep 17.6 139 126.6 1468.3 6.8 Excellent$raisin$color
Cayenneta$F1 Cayenne hot AAS 0.83 13,Jul 1,Sep 1.1 103 11.0 94.4 9.6Harvest$entire$plant$at$once.$Too$dense$of$plant.
NuMex$Garnet Cayenne hotNMSU$,,$Paul$Bosland 0.92 10,Jul 20,Aug 0.6 12 52.3 52.3 7.2 Early$blossom$end$rot
NuMex$Las$Cruces Cayenne hotNMSU$,,$Paul$Bosland 0.67 13,Jul 20,Aug 8.4 231 36.2 696.1 8.4 Plants$flop$with$fruit$load.
Estaceno Chile hot Jeff$Martinez 0.83 13,Jul 6,Aug 1.0 37 26.3 81.5 8.1
Preferred$by$rodents.$Thin$walled$fruit.$Plants$are$spindly$and$break$easily$when$picking.
Posuwaegeh Chile hot Jeff$Martinez 0.58 10,Jul 14,Aug 5.1 206 24.6 422.3 7.3Preferred$by$rodents.$Thin$walled$fruit.$Plants$are$spindly.
Jims$Habenero Habenero hotUW$,,$$Jim$Nienhuis 0.83 13,Jul 6,Aug 5.9 538 10.9 489.7 6.0 Fruit$size$is$small
Emerald$Fire Jalapeno hot AAS 0.83 10,Jul 20,Aug 11.7 271 43.0 971.6 6.6Ornamental$foliage$a$unique$green$color.
Wisconsin$Wroaster Roasting hotUW$,,$$Jim$Nienhuis 0.42 10,Jul 25,Aug 23.0 266 86.3 1916.2 6.4 Easy$picking.$Nice$open$plant.
Flaming$Flare Specialty hot AAS 1.00 10,Jul 6,Aug 10.7 361 29.7 893.5 7.7
Hot$Sunset Specialty hot AAS 0.92 7,Jul 6,Aug 9.9 123 80.3 824.8 6.2
Orange$Blaze Specialty hot AAS 0.83 7,Jul 6,Aug 6.8 103 66.2 569.6 7.4
Habanada Habenero specialtyCornell,,$Michael$Mazourek 1.00 13,Jul 2,Sep 5.7 623 9.2 475.9 5.9
Late$maturing.$Fruit$removes$from$plant$with$ease.
JPRC1212 Anaheim sweetJohnny's$Selected$Seeds 0.83 7,Jul 25,Aug 22.1 230 95.8 1839.0 6.3
JPRS3829 Anaheim sweetJohnny's$Selected$Seeds 1.00 10,Jul 6,Aug 25.5 363 70.3 2127.0 7.7 High$incidence$of$stem$rot
Trial Notes: All varieties planted June 1, 2015. Trials were mulched with chopped alfalfa hay. Twelve plant plots at 18in spacing between plants.
Cultivar Type Class Company/2Breeder
Germ Fruit2Set2 First2Ripe2Fruit2
Total2Weight2(kg)
Total2#2Fruit
Average2weight2of2fruit2(gm)
Avg2production2plant2(gm)
Avg2Brix Notes
Flavorburst$F1 Bell sweet Bejo 0.83 7,Jul 14,Aug 12.7 91 139.0 1056.5 5.6
King$Crimson Bell sweetHigh$Mowing$Organic$Seeds 1.00 7,Jul 20,Aug 13.3 127 104.8 1109.5 5.6
Abay Bell sweet Vitalis 0.83 7,Jul 14,Aug 12.9 64 202.9 1075.4 6.0
Dashen Bell sweet Vitalis 0.83 7,Jul 14,Aug 11.4 66 172.7 950.1 6.1
E20B.51619$ Bell sweet Vitalis 0.83 7,Jul 14,Aug 10.0 48 209.3 837.3 6.3
E20B.51825 Bell sweet Vitalis 0.83 7,Jul 14,Aug 10.0 44 225.0 832.6 6.3During$peak$production$we$experienced$high$incidence$of$soft$rot.
E20B.52005 Bell sweet Vitalis 0.83 7,Jul 14,Aug 17.9 77 233.6 1495.1 5.1During$peak$production$we$experienced$high$incidence$of$soft$rot.
Procraft Bell sweet Vitalis 0.83 7,Jul 14,Aug 19.4 89 218.5 1616.9 6.1
JPRC1309 Cornito sweetJohnny's$Selected$Seeds 1.00 7,Jul 14,Aug 20.1 357 56.3 1673.7 7.3
JPRC999 Cornito sweetJohnny's$Selected$Seeds 1.00 7,Jul 6,Aug 23.9 363 65.8 1991.0 6.7
Lively$Italian$Sweet$Orange
Corno$di$Toro sweet
High$Mowing$Organic$Seeds 1.00 7,Jul 20,Aug 12.3 115 107.0 1025.7 5.9
JPRC1335Corno$di$Toro sweet
Johnny's$Selected$Seeds 0.92 7,Jul 20,Aug 20.2 177 114.4 1685.5 6.6
JPRC985Corno$di$Toro sweet
Johnny's$Selected$Seeds 1.00 7,Jul 20,Aug 24.0 231 103.8 1997.3 7.0
JPRS2993Corno$di$Toro sweet
Johnny's$Selected$Seeds 0.83 7,Jul 6,Aug 18.7 230 81.3 1560.4 6.0
During$peak$production$we$experienced$high$incidence$of$fruit$and$stem$rot.
Mama$Mia$Di$GialloCorno$di$Toro sweet AAS 0.83 7,Jul 6,Aug 12.5 83 150.9 1041.0 6.0
HMS14,360 Snack sweetHigh$Mowing$Organic$Seeds 1.00 10,Jul 6,Aug 6.8 373 18.2 566.8 9.4
Pretty$N'$SweetSnack/$Ornamental sweet AAS 1.00 10,Jul 6,Aug 8.2 782 10.4 680.8 NA
Highly$productive.$Too$thick$of$skin.$Many$split$fruit.
EXP,PASSweet$Baccatum sweet BALL 0.75 10,Jul 14,Aug 8.9 296 30.0 739.6 7.1
Very$late$maturing.$Novelty$fruit$shape.$Very$tall$plant.
Farm Farmer Species VarietiesWould2you2grow2this2again?
How2marketable2is2it?What2did2you2think2of2the2flavor?
Strongest2point Major2flaws
Which2variety2was2the2best/worst?
Allium&Abduction
Ace&Lynn&Miller peppers Bastan yes somewhat didn't&eat
Luna&Circle Tricia&Bross peppers Bastan no Good Good
late&producer&compared&to&other&anchos
Allium&Abduction
Ace&Lynn&Miller peppers WisconsinWroaster yes somewhat didn't&eat
Luna&Circle Tricia&Bross peppers WisconsinWroaster yes good flavor,&color production&lowAllium&Abduction
Ace&Lynn&Miller peppers Jim's&Early&Habenero yes somewhat didn't&eat
Luna&Circle Tricia&Bross peppers Jim's&Early&Habenero
no&harvest&on&this&one,&plants&were&small&and&never&produced worst
Allium&Abduction
Ace&Lynn&Miller peppers DashenERed yes medium
Allium&Abduction
Ace&Lynn&Miller peppers FlavorburstF1EYellow yes medium good big
Allium&Abduction
Ace&Lynn&Miller peppers KingCrimson yes
few&seeds&germinated,&planting&medium&may¬&have&been&porous&enough
Allium&Abduction
Ace&Lynn&Miller peppers
LivelyItalianSweetOrange yes very good
Luna&Circle Tricia&Bross peppersLivelyItalianSweetOrange yes very good&flavor
color&and&size late&to&mature
Allium&Abduction
Ace&Lynn&Miller peppers ProcraftERed yes medium
Allium&Abduction
Ace&Lynn&Miller peppers JPRC1212 yes somewhat didn't&eat
Luna&Circle Tricia&Bross peppers JPRC1212 yes OK Goodgood&production none best
Allium&Abduction
Ace&Lynn&Miller peppers JPRC1309 yes very great
Luna&Circle Tricia&Bross peppers JPRC1309 maybe small& very&good late&producer
Stoney&Acres Kat&BeckerpeppersEsweet JPRC1309 Yes Same&as&JPRC985
The&mix&of&all&together&was&nice&for&eveyone.&
yellow
General2Notes
9/18&EE&looks&good
Farm Farmer Species VarietiesWould2you2grow2this2again?
How2marketable2is2it?What2did2you2think2of2the2flavor?
Strongest2point Major2flaws
Which2variety2was2the2best/worst?
General2Notes
Allium&Abduction
Ace&Lynn&Miller peppers JPRC1335 yes very great
Luna&Circle Tricia&Bross peppers JPRC1335 yes OK goodcolor&and&size late&producer
Stoney&Acres Kat&BeckerpeppersEsweet JPRC1335
Allium&Abduction
Ace&Lynn&Miller peppers JPRC985 yes very great
Luna&Circle Tricia&Bross peppers JPRC985low&germination,&hard&to&study
Stoney&Acres Kat&BeckerpeppersEsweet JPRC985 Yes
Very&for&chefs&only,&fine&for&CSA
Great&E&richer&and&nicer&texture&than®ular&peppers
Beautiful&in&mixed&displays&and&still&can&be&markeeted&as&a&colored&pepper&to&anyone
A&bit&late&compared&with&ace&etc.&
This&was&the&best
Allium&Abduction
Ace&Lynn&Miller peppers JPRC999 yes very great
Luna&Circle Tricia&Bross peppers JPRC999 maybe small good late&producer worst
Stoney&Acres Kat&BeckerpeppersEsweet JPRC999 Yes Same&as&JPRC985
Allium&Abduction
Ace&Lynn&Miller peppers JPRS2993 yes very great
Luna&Circle Tricia&Bross peppers JPRS2993 maybe OK good flavor late&producer best
Stoney&Acres Kat&BeckerpeppersEsweet JPRS2993 Yes Same&as&JPRC985
Good&E&honestly&hard&to&get&big&flavor&differencess.&The&kids&like&these.&
Allium&Abduction
Ace&Lynn&Miller peppers JPRS3829 yes somewhat didn't&eat
cornitos&seem&too&small&for&my&customers,&all&varieties&were&later&than&Carmen&and&smaller.&&I&would&grow&the&yellow&ones&again&(like&1335)&for&the&different&color.
red
9/18&EE&very&productive,&taller&plants,&slightly&
yellow
9/18&EE&looks&good,&some&peppers&have&
blossom&end&rot,&leaves&
9/18&EE&looks&good,&some&yellowing&and&
leaf&curling
9/18&EE&a&bit&yellow&but&still&producing,&some&
insect&damage
Farm Farmer Species VarietiesWould2you2grow2this2again?
How2marketable2is2it?What2did2you2think2of2the2flavor?
Strongest2point Major2flaws
Which2variety2was2the2best/worst?
General2Notes
Luna&Circle Tricia&Bross peppers JPRS3829 yes OK Goodgood&production none
Trial2management soil2type prior2crop cover2crop bed2
preparation planting2method planting2date plant2spacing fertilizer mulch irrigation
pest2or2pathogen2treatments
Allium&Abduction
grown&in&straw&beds&and&compost
none none lasagna transplant 6.14.15 about&1&foot maxicrop straw sprinkler none
Stoney&AcresFreeon&and&Magnor&Silt&Loam
brassica Oats/peaschisel&plow,&disk,&raised&bed/plastic
transplant&water&wheel May&25th 1&ft,&2&rows/bed
compost&plus&vermont&compost&at&planting
plastic drip none
Luna&Circle sandy&loam winter&squash none
moldboard&plow/rotovator
seeded&in&flats,&transplanted&by&hand
4.10.15&seeding,&&&&&&6.01.15&transplanted
2&rows&per&36"&bed,&18"&in&row
OHD&Earth&Fert&ReVita&Pro&5E4E5&400&lbs/acre
black&plastic drip none
Peppers&SweetVariety intensity color texture sweet acidity saltiness bitternessCarmen 3.8 3.5 3.0 3.0 2.8 1.0 1.8Lively3Italian3Sweet3Orange3.5 3.5 3.3 3.0 2.3 1.0 2.3JPRS3829 3.3 3.5 3.5 2.5 2.8 1.3 1.8Sweet3Cayenne3Aji 3.1 3.4 2.3 2.9 2.4 1.3 2.5JPRC985 3.0 3.3 3.0 3.0 2.5 1.5 1.5HMS14C360 3.0 3.3 2.3 2.8 1.8 1.3 2.0Dashen 2.8 3.8 3.0 2.8 2.5 1.0 1.5JPRC31335 2.8 3.8 2.8 2.8 2.3 1.3 2.5JPRC999 2.8 2.5 2.8 2.7 2.8 1.0 1.3JPRC1212 2.5 3.3 2.5 1.8 3.0 1.0 2.0
Peppers&Hotvariety intensity color** texture sweet** acidity saltiness bitterness spiciness***Aji326 3.2 3.5 3.0 3.2 1.9 1.4 1.7 6.1Hot3Sunset 3.2 3.7 3.3 2.7 1.7 1.8 1.6 5.4Nu3Mex3Las3Cruces 3.0 3.0 2.7 2.7 1.8 1.5 1.3 4.8Estaceno 3.0 3.5 2.5 1.9 2.4 2.2 1.6 3.6Posuwaegeh 3.0 3.9 2.6 2.4 1.7 1.8 1.7 3.7Nu3Mex3Garnet 3.0 3.0 2.6 3.4 2.0 1.6 1.2 2.7Aji314 3.0 3.0 3.0 3.2 2.4 2.3 1.8 4.6Jims3Habanero 2.8 3.3 3.0 1.8 1.8 2.2 1.7 6.1Wroaster 2.7 3.7 3.2 3.0 1.9 1.5 1.3 2.3Emerald3Fire 2.6 3.8 3.0 1.7 1.7 1.8 1.7 6.8Cayenneta3F1 2.0 2.4 2.3 2.2 1.7 1.8 1.4 2.9
-0.2 0.0 0.2 0.4 0.6
-0.2
0.0
0.2
0.4
0.6
Variables factor map (PCA)
Dim 1 (46.97%)
Dim
2 (2
8.12
%)
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
color
texture
sweetness
aciditysaltiness
bitterness
Representation of quality characteristics, based on crew evaluation, resulting from a principal component analysis of
all crew quality evaluation data. The length of the arrow for each characteristic is proportional to its contribution
to the variation among varieties, and the direction of the arrow is in the direction of increasing scores for that
characteristic. This shows how related the characteristics are to each other, and is also used to read the following
graph of varieties. The individual (variety) factor map on the next page plots where each variety lands relative to
these quality components
28
-1.0 -0.5 0.0 0.5 1.0
-1.0
-0.5
0.0
0.5
Individuals factor map (PCA)
Dim 1 (46.97%)
Dim
2 (2
8.12
%)
Aji 14
Aji 26
Cayenneta F1
Emerald Fire
Estaceno
Hot Sunset
Jims Habanero
Nu Mex GarnetNu Mex Las Cruces
Posuwaegeh
Wroaster
Representation of varieties, based on crew evaluation, resulting from a principal component analysis of all crew quality
evaluation data. The position of each variety shows how it was evaluated for the di↵erent quality characteristics on
the previous page. For example, a variety that near or beyond the end of the color arrow would show particularly
intense color and a variety on the opposite side of the graph than the direction in which the color arrow points would
have poor color. This can be done for each of the quality characteristics. This graph also shows how varieties are
related to each other for the complete set of quality characteristics, and characteristics that contributed more to the
variation among varieties have greater weight in determining where varieties are positioned on the graph. This can
be helpful in making selections based on multiple characteristics at once. This graph helps us select which varieties
we send to the group of chefs we are working with for further quality evaluation
29
-0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4
-0.2
-0.1
0.0
0.1
0.2
0.3
0.4
Variables factor map (PCA)
Dim 1 (38.70%)
Dim
2 (2
7.01
%)
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
color
texture
sweetness
acidity
saltiness
bitterness
Representation of quality characteristics, based on crew evaluation, resulting from a principal component analysis of
all crew quality evaluation data. The length of the arrow for each characteristic is proportional to its contribution
to the variation among varieties, and the direction of the arrow is in the direction of increasing scores for that
characteristic. This shows how related the characteristics are to each other, and is also used to read the following
graph of varieties. The individual (variety) factor map on the next page plots where each variety lands relative to
these quality components
32
-1.0 -0.5 0.0 0.5 1.0
-1.0
-0.5
0.0
0.5
Individuals factor map (PCA)
Dim 1 (38.70%)
Dim
2 (2
7.01
%)
CarmenDashen
HMS14-360
JPRC 1335
JPRC1212
JPRC985
JPRC999
JPRS3829Lively Italian Sweet Orange
Sweet Cayenne Aji
Representation of varieties, based on crew evaluation, resulting from a principal component analysis of all crew quality
evaluation data. The position of each variety shows how it was evaluated for the di↵erent quality characteristics on
the previous page. For example, a variety that near or beyond the end of the color arrow would show particularly
intense color and a variety on the opposite side of the graph than the direction in which the color arrow points would
have poor color. This can be done for each of the quality characteristics. This graph also shows how varieties are
related to each other for the complete set of quality characteristics, and characteristics that contributed more to the
variation among varieties have greater weight in determining where varieties are positioned on the graph. This can
be helpful in making selections based on multiple characteristics at once. This graph helps us select which varieties
we send to the group of chefs we are working with for further quality evaluation
33
Pepper%Variety Date Number%of%Chefs
Flavor%Intensity%%%%(1<9,%9=high)
Buy%for%yourself
Buy%for%your%restaurant% How%would%you%serve%it? Description%of%unique%flavor%characteristics Strongest%
pointMajor%flaws
Habanada 9.15.15 6 8.00 1.00 0.83
);));)herbaceous)flavor,)no)spice);)sauce,)raw)fermented);)fresh));)Its)aromatic,)so)using)that)in)some)way
nice)heat,)tropical)notes);)not)too)hot);));)fruity)with)heat);)carroty,)nice)and)floral);)very)strong,)
);));));)not)spicy);)flavor);)aromatic
);));));));));)no)heat
Aji%26 9.15.15 7 6.83 0.60 0.60versatile,)could)go)a)lot)of)ways);));)mild)spice,)fruity);));)cooked,)sauces);));)
pear)and)banana,)nice)heat,)simple,)but)good,)some)sugar);)meaty)texture,)tropical)notes)of)banana);));)nice,)sweet,)with)subtle)spice,)fruity);)sweet)juicy,)spicy)finish);)spicy,)fruity);)fruity)with)heat
);));));));));));) );));));));));));)
Wroaster 9.15.15 9 6.33 0.50 0.60);));));));)grassy)mild)heat);)bell)pepper,)not)spicy);)roasted);));)salsa,)fresh
greenFgrassy,)slight)heat);)more)interest)heat,)thin)green,)sweetness,)not)very)complex);)poblanoesque);)bright)fades)quickly);));));)sweet)pepper,)spicy);)bland)sweetness);)sweet)with)nice)lingering)subtle)heat
);));));));));));)awesome));));)flavor
);));));));));));)n/a);));)
Sweet%Cayenne%Aji%%%%%%thin%wall 9.15.15 2 6.00 0.67 1.00 raw)cooked,)pickled);)raw)
cooked)sauce);)fresh)like)a)belllike)a)bell)but)not)sweet,)a)better)bell);)acid,)sweet,)good)pepper)flavor);)crisp)with)sweetness );));) );));)
Carmen 9.15.15 7 5.93 0.80 0.50canning,)roasting,)sweet)pickles);));)Jelly,)raw);)raw);)raw,)roasted);));)
very)fruitlike)flavor,)mild,)slight,)acidity);)heat)for)sweet)pepper)lingering)flavor);)Balanced,)sweet)juice,)metallic);)mild)sweetness,)fibrous);)sweet)and)complex,)high)pepper)flavor);)slightly)sweet);)sweeter
);));));));)flavor);)slightly)sweeter);)
);));));));));));)
Sweet%Cayenne%Aji%%%%%thick%wall 9.15.15 5 5.25 0.75 0.50 rawFcooked);));));)more)bell)like juicyFsweet);)bell)pepper)like,)sweet);)sweet,)watery,)not)
complex);)bland,)sweet );));));) );));));)bland
Hot%Citrus%Aji 9.15.15 4 5.00 0.50 0.33 spice)flavor,)in)sauce);)fresh);));) crisp,)lingering)spice);)subtle)sweetness,)some)spice);)tastes)like)tomato)stem);)spicy,)aromatic );)flavor);));) );));));)
HMS14<360 9.15.15 7 4.86 0.20 0.57raw);)Roasted)to)expand)on)grassy)note);)Pickled,)fermented);)cook);)raw);));)
warm)sweetness,)fruit)like,)more)depth);)grassy)note));)Apple)peel,)sweet);)savoriness);)sweetness);)slightly)sweet);)weird)savory,)sweet
);));));));));));));));));));));));)taste,)texture
JPRC1335 9.15.15 6 4.50 0.25 0.40 raw,)sauces);));)roast);)raw);));));) sweet,)mild);)mild,)good)flavor);)bland);)bland);)slightly)sweet);)bland);)
);));));));)color);));) );));));));));));)
Lively%Sweet%Italian 9.15.15 5 4.20 0.33 0.33 );));)roast);));)roasted some)acidity,)less)sweetness);));)bland);)color,)pepper)flavor,)sweetness);)blandness
);));));));)slightly)sweet
);));));));)slight)bitterness
JPRC1212 9.15.15 5 4.20 0.20 0.20 Pickled,)fermented);));));)roasted));)
sweet,)bland,)juicy);)Rad,)weird)taste);)acidic,)bland);)blandness);)unripe)taste,)hot)sweet );));));));) );));));));)
JPRC985 9.15.15 4 4.13 0.00 0.00 cooked,)sauces);));));) bland,)sweet);)crisp,)sweet,)but)bitter)at)end);)bland,)sweet);)same)as)BUF );));));) );));));)
JPRC999 9.15.15 7 4.00 0.20 0.00 );));)cooked,)sauces);));)roasted);));)
mild,)pretty)standard,)red)pepper);)light)flavor);)Juice,)bland);)bland)to)the)max);)pepper)flavor);)slightly)sweet);)slightly)sweet)slight)tart
);));));));)pepper);));) );));));));));));)
JPRS3829 9.15.15 5 4.00 0.00 0.00 Cooked);));));)roasted);) bland,)metallic);)blander)than)most)bells,)but)sweet,)crisp);)bland);)blandness);)watery,)bell,)slight)sweet );));));));) );));));));)
Bastan 9.15.15 3 4.00 0.00 0.00 );));));) mild,)like)a)bell,)bland);)mild);)kind)of)bland);) color);));));) );));));)
Dashen 9.15.15 4 3.50 0.50 0.25 );)raw)roasted);)roasted);) sweet);)sweet,)bland,)juicy);)bland,)watery);)watery,)bell,)bland );));));) );));));)
Grand%Count 122Grand 5.10 0.43 0.39
Peppers-hot
color
texture
sweetness
acidity
saltiness
bitterness
spiciness
intensity
0 1 2 3 4 5
Aji 14Aji 26Cayenneta F1Emerald FireEstacenoHot SunsetJims HabaneroNu Mex GarnetNu Mex Las CrucesPosuwaegehWroaster
26
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e
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e
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tness
acidit
y
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ess
bitter
ness
spicin
ess
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Aji 14Aji 26Cayenneta F1Emerald FireEstacenoHot SunsetJims HabaneroNu Mex GarnetNu Mex Las CrucesPosuwaegehWroaster
27
Peppers-sweet
color
texture
sweetness
acidity
saltiness
bitterness
intensity
0 1 2 3 4 5
CarmenDashenHMS14−360JPRC 1335JPRC1212JPRC985JPRC999JPRS3829Lively Italian Sweet OrangeSweet Cayenne Aji
30
scor
e
1.0
1.5
2.0
2.5
3.0
3.5
color
textur
e
swee
tness
acidit
y
saltin
ess
bitter
ness
●
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CarmenDashenHMS14−360JPRC 1335JPRC1212JPRC985JPRC999JPRS3829Lively Italian Sweet OrangeSweet Cayenne Aji
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