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Paprika / Capsicum annuum L.
Description: Sweet Red 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, Red Peppers produce negligible amounts of ethylene. The aging process of Sweet Red Peppers can be affected through exposure to ethylene, although the Peppers are not particularly sensitive to such a gas.
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 Red Peppers should last about 14 days.
At room temperature of 20°C and 60% RH, Red Peppers may only last about 2 days.
Tests have shown that Sweet Red Peppers loose less moisture (weight) when subjected to dry air than Sweet Green Peppers.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 3
Sensitivity to Ethylene 1
Chilling injuries -
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.
