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1. The hot (sweet) peppers harvested during the appropriate period of storage should be full-grown and ripe, with a glossy blue and green pepper fruit. It is not appropriate to pick red ripe peppers. The peppers soon turn into deep red and become soft. , Storage life is short; do not harvest immature pepper, this pepper contains more water content, less dry matter, easy to dehydration and wilting during storage, poor storage. The appropriate picking time during the day is when there is no dew in the morning or evening, when the fruit temperature is lower, the fruits themselves have less heat in the field. When harvesting, the stalks should be removed and the stalks should be cut to about 2 cm long before storage.
Second, the preservative treatment of spicy (sweet) pepper during the storage period of the disease is mainly caused by Pythium citrinopile rot, followed by gray mold and anthrax. After harvesting, handle the excision and handle the mouth to pay attention to sterilization and disinfection. When using air-conditioning storage, it can be used to sterilize with strong chlorine or sec-butylamine which accounts for 0~05% of fruit weight.
Third, the package of sweet (sweet) pepper short-term storage and transportation can be directly packaged in a basket or box, lined with kraft paper, etc., long-term storage of fruit packaging should be added polyethylene film (0? 015 mm thick) folding mouth storage. Closed packaging often causes excessive humidity and water condensation, which leads to worsening of rotting. Attention should be paid to ventilation or punching holes in bags.
Fourth, storage and transportation conditions
1?Temperature:Spicy (sweet) pepper is very sensitive to low temperature. It is prone to cold injury when stored below 9°C. The storage temperature of pepper is 9～12°C and sweet pepper is 10～12°C. It is faster than 12°C. .
2? Humidity: green pepper fruit is very easy to lose water, keeping the fruit moisture is a key to the preservation of spicy (sweet) pepper, whether storage or transportation process can not be exposed for a long time, storage and transportation should be added in air-permeable film packaging to maintain relative Humidity 85% to 90%.
3? Gases: During the storage of spicy peppers, CO 2 is continuously released due to respiration. CO 2 poisoning occurs when the CO 2 concentration in the environment is higher than 2%, resulting in browning and rot of the sepals, which can be placed at the bottom of the packaging bag. Slake lime or anhydrous calcium chloride as absorbent.
Fresh-keeping Technology of Pepper and Bell Pepper
Spicy (sweet) peppers belong to the Solanaceae plant, native to the tropical regions of Latin America, and are one of the vegetables with the most vitamin C content. They mainly harvest blue and green pepper fruits. After harvesting, as the ripening process progresses, the content of protopectin in the tissue gradually decreases, the chlorophyll degrades, carotenoids accumulate, the fruit becomes soft, and the color gradually turns from green to red. Ethylene production during fruit ripening, accumulating in the storage environment will speed up the ripening process, it should pay attention to timely storage and management of full ventilation, spicy (sweet) pepper sensitive to changes in the storage environment humidity, when the relative humidity of the storage environment is too Low or improper management practices can lead to fruit loss and shrinking, which greatly reduces the storage and disease resistance.