Vegetables Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Green Peppers: fruit size, firmness, color
Maturity & Quality Photos
Temperature & Controlled Atmosphere
Peppers should be cooled as soon as possible to reduce water loss. Peppers stored above 7.5°C (45°F) suffer more water loss and shrivel. Storage at 7.5°C (45°F) is best for maximum shelf-life (3-5 weeks); peppers can be stored at 5°C (41°F) for 2 weeks, and although this reduces water loss, chilling injury will begin to appear after that period. Symptoms of chilling injury include pitting, decay, discoloration of the seed cavity, softening without water loss. Ripe or colored peppers are less chilling sensitive than green peppers.
>95%; firmness of peppers is directly related to water loss
To calculate heat production multiply ml CO2/kg·hr by 440 to get BTU/ton/ day or by 122 to get kcal/metric ton/day.
Bell peppers are nonclimacteric in behavior and produce very low levels of ethylene: 0.1-0.2 µl/kg·hr at 10°C-20°C (50°F-68°F).
Bell Peppers respond very little to ethylene; to accelerate ripening or color change, holding partially colored peppers at warm temperatures of 20-25°C (68-77°F) with high humidity (>95%) is most effective.
Peppers generally do not respond well to CA. Low O2 atmospheres (2-5% O2) alone have little effect on quality and high CO2 atmospheres (>5%) can damage peppers (pitting, discoloration, softening) especially if they are stored below 10°C (50°F). Atmospheres of 3% O2 + 5% CO2 were more beneficial for red than green peppers stored at 5°C (41°F) to 10°C (50°F) for 3-4 weeks.
Temperature & Controlled Atmosphere Photos
Physiological and Physical Disorders
Mechanical damage. (crushing, stem punctures, cracks, etc.) This is very common on peppers; physical injury not only detracts from the visual quality of the peppers but also causes increased weight loss and decay.
Use of Materials
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The information in this fact sheet represents our best understanding of the current state of knowledge at the time of the latest update, and does not represent an exhaustive review of all research results. Links to any of these UC Postharvest Technology Center pages are permitted, but no endorsement of the linking site or products mentioned in the linking page is intended or implied by such a link.
How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.