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.
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Matta et al. (1984) studied this question.
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