Spread on all continents today's pepper culture
enjoy unanimous appreciation for the high productions
and rich content of vitamin C (100 200 mg/100 g of
fresh substance), sugars (5.4%), vitamin A and
minerals ( 8.5 mg calcium, phosphorus 24 mg, iron 0.4
mg/100 g of fresh substance), who raise the food and
diet value (AmbÄruĆ Silvica, 1999).
Protected surfaces planted with green pepper
expanded in the last period and required a greater
diversification of the range of varieties. 68
Variety, important factor of production,
must always meet the growing and often changing.
requirements of production, driven by consumer
needs.
Consumers have high demands in terms of
color, shape, size and taste fruit and the producer
must meet these requirements, making in addition
productivity, precocity and resistance to pathogens.
In this purpose, in VRDS Bacau were
conducted researches that focused on obtaining new
varieties of sweet pepper, more productive, high
quality fruit, early, with tolerance to diseases. In a
same time our new obtained varieties are
competitive on internal and external market.
Through this research we aimed to enrich the fund
of germplasm material, improving the outlook for
the bell peppers. The aim of our research was to
obtain new pepper varieties suitable for cultivation
in protected area and distinguished by earliness and
high level of yield. In this purpose were used as
starting material for breeding varieties of global and
local range, local populations as genitors for
different genetic recombination. The highest level
of yield was obtained by L-8: (67.21 t /ha) and L-
10: (62.65 t /ha). The most early production
accomplishes L-10 with 23.95 t /ha. | 
