[CH] Keriting-type addendum
Parkhurst, Scott Contractor (PARKHURS@LEAV-EMH1.ARMY.MIL)
Wed, 15 Sep 1999 09:14:57 -0500
A few traits that I see on these plants (thick and thin) that I
don't see on my other plants (or see only sporadically):
The stems exhibit the corkscrew twist along the ribs that
run from the node junction to the calyx. This twist is
evident on perhaps 70% of the fruit. 180 - 360+ degrees
is not uncommon. This is not the same as a stem that is
curved, like most of my chiles have. More twist to the stem
does not necessarily correspond to a twistier pepper.
For blossoms that don't set, the stem remains attached to the
plant for a long time after it starts to turn yellow. It is also
hard to remove. On all of my other plants the failed fruit turns
yellow and falls off, (or can be easily removed with a light flick)
within a couple of days after the corolla falls off. These take a
week or more.
On many of the fruit, the corolla doesn't fall off, but remains
attached, sometimes staying at the tip of the fruit, sometimes
the fruit grows through and wears it like a skirt. Again, it is
harder to remove than on other varieties.
The other varieties I grow (and have used in comparison) are:
Kalosca paprika, Bulgarian carrot, Hawaiian sweet/hot, datil,
choc hab, francisca hab, red savina hab, Arledge hot, red and
yellow rocoto, C. chacoense.
Scott... any and all comments welcome... KCK