Spicy (sweet) peppers belong to the Solanaceae plant and are one of the vegetables with the most vitamin C content, mostly based on harvested 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. The ethylene production occurs during fruit ripening and accumulates in the storage environment, which accelerates the ripening process. Therefore, adequate management of ventilation should be paid attention to at the time of storage. The spicy pepper is sensitive to changes in the humidity of the storage environment when the relative humidity of the storage environment. Too low or improper management practices will lead to loss of water and fruit loss, which will greatly reduce its storage and disease resistance. 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 peppers, this water content, dry matter, 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 citrinopilesis, followed by gray mold and anthrax. After harvesting, handle the excision and handle the mouth and pay attention to disinfection and disinfection. Use the strong chlorine or sec-butylamine, which accounts for 0.05% of the fruit weight, for fumigation and sterilization. Third, the packaging of sweet (sweet) pepper short-term storage and transportation can be directly packed in baskets or boxes, lined with kraft paper, etc., in the long-term storage of fruit packaging should be added ethylene 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 temperatures, below 9 °C storage prone to cold damage, pepper storage temperature 9-12 °C, sweet pepper to 10-12 °C more appropriate, higher than 12 °C accelerated fruit aging. 2. Humidity: The green pepper is very easy to lose water, keeping the fruit moisture is a key to the preservation of hot (sweet) peppers. No matter whether it is stored or transported for a long time, it must be exposed. Humidity 85% - 90%. 3. Gas: During the storage of spicy (sweet) pepper, CO2 will be continuously released due to the respiration. When the CO2 concentration in the environment is higher than 2%, CO2 poisoning may occur easily. In the bottom of the package, slaked lime or anhydrous calcium chloride may be added as an absorbent. China Agricultural Network Editor
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