Spicy (sweet) peppers are members of the Solanaceae family, originally from the tropical regions of Latin America. They are among the vegetables with the highest vitamin C content. These peppers are typically harvested when their fruits are blue or green. As they ripen, the protopectin content in their tissues decreases, chlorophyll breaks down, and carotenoids accumulate, causing the fruit to soften and change color from green to red. Ethylene production during ripening can accelerate the process if not managed properly. Therefore, it is essential to store them promptly and ensure good ventilation.
When harvesting, it's important to pick peppers at the right time—fully mature but not fully ripe. The fruits should have a glossy blue-green color. Avoid picking red-ripe peppers, as they turn deep red quickly and have a shorter shelf life. Also, do not harvest immature peppers, as they contain more water and less dry matter, making them prone to dehydration and wilting during storage. The best time to harvest is early morning or late evening, when there is no dew and the fruit temperature is lower, reducing field heat.
After harvesting, remove the stems and cut them to about 2 cm in length before storing. For disease prevention, especially against Pythium citrinopile rot, gray mold, and anthracnose, it's crucial to handle the peppers carefully. After cutting, sterilize the surfaces to prevent infection. In air-conditioned storage, you can use disinfectants such as sodium hypochlorite or sec-butylamine at concentrations of 0.05% of the fruit weight.
For short-term storage and transport, peppers can be packed directly into baskets or boxes lined with kraft paper. For long-term storage, it's recommended to use polyethylene film (0.015 mm thick) with folded mouths. However, closed packaging can lead to high humidity and condensation, which worsens rot. To avoid this, ensure proper ventilation or punch small holes in the bags.
Storage conditions are critical for maintaining quality. Spicy peppers are highly sensitive to low temperatures and can suffer from cold injury below 9°C. The ideal storage temperature is between 9–12°C, while sweet peppers prefer 10–12°C. Higher temperatures may speed up ripening, so monitoring is key.
Humidity control is also vital. Green peppers lose moisture easily, so maintaining a relative humidity of 85–90% during storage and transportation is essential. Use breathable packaging materials to prevent excessive drying.
Gas composition plays a role too. During storage, peppers release carbon dioxide (COâ‚‚). If COâ‚‚ levels exceed 2%, it can cause browning and rotting of the sepals. To manage this, place an absorbent like slaked lime or anhydrous calcium chloride at the bottom of the packaging bag to reduce COâ‚‚ concentration and improve preservation.
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