Jamaican Hot Chocolate ( C. chinense )

Jamaican Hot Chocolate (C.chinense)

Varietà proveniente dalla Giamaica, molto piccante, è leggermente più grande dell’Habanero Brown.

Questa varietà ha ricevuto 1 voto e totalizzato un punteggio di 4 su 5.

Accession descriptors
1.5.1	Genus	Capsicum
1.5.2	Species	chinense
1.5.3	Subspecies
1.5.4	Botanical variety	Jamaican Hot Chocolate
Seedling descriptors
7.1.1.1	Hypocotyl colour
7.1.1.2	Hypocotyl pubescence
7.1.1.3	Cotyledonous leaf colour
7.1.1.4	Cotyledonous leaf shape
Plant descriptors
7.1.2.2	Stem colour
7.1.2.3	Nodal anthocyanin
7.1.2.5	Stem pubescence
7.1.2.6	Plant height [cm]
7.1.2.7	Plant growth habit
Leaf descriptors
7.1.2.14	Leaf colour upper side
	Leaf colour lower side
7.1.2.15	Leaf shape
7.1.2.17	Leaf pubescence
Inflorescence descriptors
7.2.1.1	Days to flowering
7.2.1.2	Number of flowers per axil
7.2.1.3	Flower position
7.2.1.4	Corolla colour
7.2.1.5	Corolla spot colour
7.2.1.6	Corolla shape
7.2.1.8	Anthers colour
7.2.1.15	Calyx margin
7.2.1.16	Calyx annular constriction
Fruit descriptors
7.2.2.1	Days to fruiting
7.2.2.3	Fruit colour at intermediate stage
7.2.2.6	Fruit colour at mature stage
7.2.2.7	Fruit shape
7.2.2.8	Fruit length [cm]
7.2.2.9	Fruit width [cm]
7.2.2.15	Fruit shape at blossom end
7.2.2.17	Fruit cross-sectional corrugation
7.2.2.19	Fruit surface
Seed descriptors
7.3.1	Seed colour
Notes
7.4	Notes

COLTIVAZIONE				VASO/CAMPO	ANNO	COMPARA
Campo Catalogo Tarquinia				Field	2011