University of Wisconsin · University of Wisconsin Urban and Regional Food Systems 2015 Vegetable Variety Screening Trials ... Luna&Circle Tricia&Brosspeppers Bastan no Good Good

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


JPRS2993Corno$di$Toro sweet


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&not&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





General2Notes

Allium&Abduction


Luna&Circle Tricia&Bross peppers JPRC1335 yes OK goodcolor&and&size late&producer

Stoney&Acres Kat&BeckerpeppersEsweet JPRC1335

Allium&Abduction


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&regular&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


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





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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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

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CarmenDashenHMS14−360JPRC 1335JPRC1212JPRC985JPRC999JPRS3829Lively Italian Sweet OrangeSweet Cayenne Aji

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University of Wisconsin · University of Wisconsin Urban and Regional Food Systems 2015 Vegetable Variety Screening Trials ... Luna&Circle Tricia&Brosspeppers Bastan no Good Good