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Israeli university releases hybrid pepper


March 25, 2008
By Fruit & Vegetable

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Genetically enhanced hybrid peppers developed at the Hebrew University of Jerusalem are achieving worldwide commercial success.

Genetically enhanced hybrid peppers developed at the Hebrew University of Jerusalem are achieving worldwide commercial success. The peppers, available in various colours, have been raised to produce high yields under night temperatures as low as 10ºC, much lower than previous hybrids that required temperatures higher than 18ºC, meaning growers can utilize simple greenhouses and netting instead of expensive structures. The new hybrids also have high yields, a long growing season, disease resistance, produce firm fruit with good vine storage capacity, a long shelf life, and a low sensitivity to cracking. The variety has been commercialized through Yissum, the Hebrew University’s technology transfer company, and is sold worldwide by the Zeraim Gedera seed company.
The robust pepper varieties were developed by a research tem headed by Dr. Yonatan Elkind, the research team leader, received a 2006 Kaye Innovation Award for his work on the project.

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