Green peppers originate from tropical and South American regions. As a high-temperature crop, they are not tolerant to cold conditions. Exposure to frost can kill the plants, while temperatures between 4.5°C and 15°C can cause damage. For successful cultivation, the temperature should be above 16°C, with warm nights being essential. During growth, green peppers remain green until they reach full maturity, at which point they turn red.
When selecting green peppers, look for those that are bright in color, firm, and have thick flesh. A good quality pepper will not change color when cut. On the other hand, if the edges of the leaves appear withered, the stem is moldy, or the skin shows signs of gray softening, it's an indication of poor quality and may not be suitable for storage or transport. While green peppers typically have a green skin, if they take on a reddish-purple hue, it could still be a sign of freshness and authenticity.
For proper storage and transportation, choose peppers that are clean, fresh, intact, mature, free from spots, odors, pests, rot, mold, or cold damage. After harvesting, long-term storage at 15°C to 18°C can lead to a loss of chlorophyll, causing the skin to fade and turn red, accelerating the aging process. In contrast, storing at 0°C to 6°C can result in brown seeds, discoloration, sunken skin, water softening, and even rust-like symptoms. Although green peppers prefer warmer conditions, this temperature range also supports mold growth. Therefore, an effective pest control strategy is crucial for successful storage.
Recommended storage conditions include a temperature of 8–10°C with a relative humidity of 90–95%. The ideal storage temperature is 8–12°C, with a freezing point of -0.7°C. The moisture content should be around 92.5%, and the density of stacked boxes should be between 180–220 kg/m³, with an approximate volume of 280 kg/m³. The shelf life varies depending on the temperature: 8–10°C allows for 10–14 days, 10–14°C for 6–10 days, and 14–20°C for 2–6 days. Proper handling and environmental control are essential to maintain quality and extend the shelf life of green peppers.
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