lol, in Italian, branching is called "ramificazione," so we normally use this term for every plant. A branch is called a "ramo," from the Latin ramus.Ramification!
(Learning new growing terms all the time)
Thanks for sharing the insights. My breeding goals (without yet having performed any crosses) are to 1. develop a fully purple-fleshed pepper (purple mesocarp), and 2. develop varieties with more stable versions of purple anthocyanin. The later meaning stable to oxidation from drying, heat stable for cooking, and that remain purple in the pH 3-4 range for hot sauce.Very nice purple harvest and plating!
Unfortunately, except for the Pimenta da Neyde, all purple chilies are unripe, so it can be difficult to achieve less vegetal and more fruity flavors. Are you aiming to make purple sauces? It might be interesting to use them to make purple chutneys. However, I really like purple buena mulata; I prefer it to the two subsequent color stages (rust and red).
PS: my buena mulatas are in the rust stage, but strangely, they seem more "leopard-like" than in previous years. I thought you might like the photo anyway: purple spots!
That's like wanting peppers to remain true red in drying. I think that's more a question of processing, maybe vaccum drying, unless you have a specific understanding of the chemistry? Eventually all colours lead to brown, like the autumn leaves.
I was thinking about freeze drying… the only air drying I’ve done is with the pods from the Black Cobra. Those that were black are now green after drying.
