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Darren Abbey · May 21, 2015

The genetics are around to breed a GWR bell pepper. A brown pepper is formed by the retention of green chlorophyll while red pigment is being synthesized. If you add this trait to a pepper that would ripen to yellow, you will have a pepper that ripens to a yelowish-green. (This is exactly the combination of traits that led to the Green-Habanero that Mojave mentioned in comment #5.)

That said, I have yet to see one.

Also, such a ripe pepper wouldn't have the wonderful shipping characteristics of the now-sold green peppers. It would taste better, but would cost more to bring to market and I doubt many people would quickly go for more costly green peppers when the unripe ones are still around. Educating the general consumer of the value of such a pepper might take some work.

May 21, 2015	#14
Darren Abbey Tomatovillian™ Join Date: Jun 2012 Location: Minnesota Posts: 586	The genetics are around to breed a GWR bell pepper. A brown pepper is formed by the retention of green chlorophyll while red pigment is being synthesized. If you add this trait to a pepper that would ripen to yellow, you will have a pepper that ripens to a yelowish-green. (This is exactly the combination of traits that led to the Green-Habanero that Mojave mentioned in comment #5.) That said, I have yet to see one. Also, such a ripe pepper wouldn't have the wonderful shipping characteristics of the now-sold green peppers. It would taste better, but would cost more to bring to market and I doubt many people would quickly go for more costly green peppers when the unripe ones are still around. Educating the general consumer of the value of such a pepper might take some work. __________________ http://the-biologist-is-in.blogspot.com Last edited by Darren Abbey; May 21, 2015 at 01:11 AM. Reason: added habanero comment.