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 in the tissue 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, so it's important to store them promptly and ensure good ventilation. Spicy peppers are highly sensitive to humidity changes; if the relative humidity is too low or not properly managed, the fruits may shrivel and lose quality, significantly reducing their shelf life and resistance to disease.
When harvesting, choose fully mature but not overripe peppers—prefer those that are glossy blue or green. Avoid picking red ripe peppers, as they turn deep red quickly and have a shorter storage life. Immature peppers should also be avoided, 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's no dew and the fruit temperature is lower, reducing field heat. When picking, remove the stems and cut them to about 2 cm in length before storing.
During storage, the main causes of spoilage are Pythium citrinopile rot, followed by gray mold and anthracnose. After harvesting, it’s crucial to handle the fruits carefully, disinfecting any cuts or wounds. For air-conditioned storage, you can use strong chlorine or sec-butylamine at 0.05% of the fruit weight for sterilization.
For short-term storage and transport, peppers can be packed directly in baskets or boxes lined with kraft paper. For long-term storage, polyethylene film (0.015 mm thick) with a folded mouth is recommended. However, completely sealed packaging can lead to high humidity and condensation, worsening rot. To prevent this, ensure proper ventilation or punch small holes in the bags.
Storage and transportation conditions are critical. Temperature: Spicy peppers are very sensitive to cold. Storing them below 9°C can cause chilling injury. The ideal temperature range for spicy peppers is 9–12°C, while sweet peppers prefer 10–12°C. Higher temperatures above 12°C may speed up ripening.
Humidity: Green peppers tend to lose moisture easily, so maintaining high humidity is essential. Whether in storage or transport, keep the relative humidity between 85% and 90%. Use breathable packaging to help maintain moisture levels.
Gas control: During storage, peppers release carbon dioxide due to respiration. If COâ‚‚ levels exceed 2%, it can cause sepal browning and rot. To manage this, place slaked lime or anhydrous calcium chloride at the bottom of the packaging bag to absorb excess COâ‚‚.
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