The 2011 ASHS Annual Conference

The recommended storage temperature for mature-green bell peppers is 7.5°C, but they are often stored at 5°C or lower to minimize softening associated with water loss. At 5°C, however, chilling injury can occur after 10-14 days.  Mature-green bell peppers from ten and eighteen varieties were harvested from 2 trials in commercial fields near Stockton CA and stored in commercial carton boxes at 5°C and 7.5°C for 14 days plus 3 days at 20°C to simulate marketing conditions.  Two additional tests with cv Baron and cv Classic were conducted to assess quality changes up to 21days at the two storage temperatures.   Varieties differed significantly in pericarp thickness (5.6-7.8 mm), % dry matter (5.7-6.8%), firmness at harvest (21-44N), % weight loss, and in development of defects during storage (shrivel, surface pitting, decay, color change, calyx browning and seed discoloration.  Depending on variety, 3 days at 20°C resulted in an average weight loss of 2.3-3.5%, with corresponding decreases of 20-50% in firmness.  Weight loss during storage at 5 and 7.5°C averaged 1.1 and 2.3% over 14 days.  Decay and surface pitting defects, indicative of chill-induced injury, were higher at 5°C, while shrivel and weight loss was significantly higher at 7.5°C.   However, overall visual quality scores or marketability were similar for peppers stored at 5°C and 7.5°C for 7, 14 and 21 days.