There are a number of different coloured sweet peppers ranging from red, chocolate, green and yellow. Harvest time is normally related to the variety grown, but is normally when the fruit is mature green. Sweet peppers is subject to severe chill damage when stored below 7ºC (44ºF). It is possible to store capsicum for more than three weeks with attention to quality and post harvest handling and in particular temperature control. It is very important to rapidly pre-cool sweet peppers following harvest to a temperature range of 7 - 10ºC (44º - 50ºF), but not below 7ºC (44ºF).
Packaging Method:
Small quantities of sweet peppers can be stored successfully in individual Peakfresh bags that are sealed. Quantities of capsicum up to 5kg can be stored in Peakfresh carton liners that are not sealed at the top. For quantities above, we recommend the use of Peakfresh sheet as a bottom layer in the box and further sheets as individual dividers between the fruit with a final sheet across the top of the fruit in the box. Do not store sweet peppers with apples or other high ethylene producing fruits or vegetables.
Recommended Post Harvest Temperatures:
7ºC (44ºF) and 95%. 95% -100% relative humidity
IMPORTANT. Please read. All recommendations for the use of Peakfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of Peakfresh products and no liability for indirect or consequential damage can be accepted. We recommend that Peakfresh products be trialed under local conditions before introduction to large scale commercial applications.
