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Paprika / Capsicum anuum.
Description: Sweet Green Peppers are native to Central and South America and brought to Europe by explorers, then on to Africa and Asia where similar types were already familiar. Such peppers are now cultivated in almost all tropical and sub-tropical countries, but are also green-house grown in temperate countries. The edible fruit is bloated and hollow, and contains flat yellow seeds.
Keeping Qualities:
Ethylene: During the natural ripening process, Sweet Green Peppers produce no ethylene. The aging process of Sweet Green Peppers can be affected through exposure to ethylene, although the Peppers are not particularly sensitive to ethylene.
Moisture Maintenance: Approx. Water Content: 93.5%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 7-12°C where the Sweet Green Peppers should last about 14 days.
At room temperature of 20°C and 60% RH, Sweet Green Peppers may only last 2 days.
Tests have shown that Sweet Green Peppers loose more moisture (weight) when subjected to dry air than Sweet Red Peppers.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 3
Relative Humidity 3
Sensitivity to Ethylene -
Chilling injuries 2
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
