‘Española Improved’ Chile Pepper

in HortScience
Authors:
Frank B. MattaEspañola Valley Agricultural Experiment Station, P.O. Box 86, Alcalde, NM 87511

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and
Roy M. NakayamaDepartment of Horticulture, New Mexico State University, Las Cruces, NM 88003

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Abstract

‘Española Improved’ chile pepper (Capsicum annuum L.) has been released for early production in areas characterized by a short growing season (155 days), relatively cool nights, and mild day temperatures. ‘Española Improved’ is highly adaptable to northerncentral New Mexico. It is suggested for home and commercial production of pungent green and red chile for short growing season areas of New Mexico.

Contributor Notes

Horticulturist and Superintendent.

Professor of Horticulture.

Received for publication 29 Feb. 1984. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

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