Green peppers originate from tropical and South American regions. As a high-temperature vegetable, they are not tolerant to cold conditions. Exposure to frost can kill them, and damage can occur at temperatures between 4.5°C and 15°C. To grow successfully, the temperature should be above 16°C, with higher nighttime temperatures being essential for proper cultivation. During their growth, green peppers remain green until maturity, at which point they turn red.
When selecting green peppers, look for those that are bright, plump, and have firm flesh. A good quality pepper will not change color when cut. On the other hand, if the edges appear shriveled, the bracts are wilted, or there's mildew on the stem, it’s a sign of poor quality and may not be suitable for storage or transport. While green peppers typically have a green skin, a reddish-purple hue indicates ripeness and freshness, making it a genuine product.
For storage and transportation, choose peppers that are clean, fresh, intact, mature, free from spots, odors, pests, rot, mold, or cold damage. After harvesting, if long-term storage is needed, it’s best to keep them in an environment between 15°C and 18°C. However, this temperature range can cause chlorophyll breakdown, leading to fading of the green color and a shift to red, resulting in premature aging. In contrast, storing peppers at 0°C to 6°C may cause browning of seeds, discoloration, sunken skin, softening, and the development of rust-like symptoms.
Despite being a heat-loving vegetable, green peppers require careful temperature management during storage. The ideal storage conditions are a temperature of 8–10°C with 90–95% relative humidity. Some recommendations suggest a slightly warmer range of 8–12°C. The freezing point of peppers is around -0.7°C, and their moisture content is about 92.5%. For packaging, a density of 180–220 kg/m³ is recommended, with an approximate volume of 280 kg/m³. 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. Effective pest control measures are crucial, as the optimal storage temperature also supports mold growth. Without proper management, storage success cannot be guaranteed.
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