2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Many people love sweet peppers - they are not only tasty, but also very useful. Currently, there are various ways to keep this nutritious product fresh for up to two months, and frozen for up to six to eight months, or even more. All recommendations are quite simple and do not require special expenses, so you should definitely pay attention to them. And then you can pamper yourself with sweet pepper even in winter
How to store bell peppers properly
The peppers put into storage must be dry - washed wet fruits quickly begin to rot.
As a rule, bell peppers are stored in trays, in small trellised boxes with a capacity of ten to fifteen kilograms, or in baskets. Some gardeners alternate each row of peppers with sawdust or paper. It is important to remember that the container must be clean and free of any unpleasant extraneous odors, since the peppers quickly absorb them.
Sweet peppers are no worse preserved in polyethylene bags, only they must be open. The best bag capacity is 10 kg, and the size is 50x100 cm.
If you store sweet peppers at low temperatures, the concentration of dry substances, as well as the content of sugars and pectins in them, change insignificantly. And after about three weeks of storage, the supply of ascorbic acid gradually begins to decrease. As for carotene, its content, on the contrary, increases.
Storing sweet peppers frozen
Sweet peppers are perfectly stored frozen, and they can be preserved in this way for a rather long period - sometimes the peppers continue to remain fresh even after ten months. Of course, hardly anyone needs to store bell peppers for that long.
Frozen peppers usually do not lose their original color and retain their shape perfectly. And in general, they are quite attractive in appearance. But re-freezing sweet peppers is not recommended - this can adversely affect the content of vitamins in it.
It is also better not to freeze strongly immature peppers - at temperatures below eight degrees, they are affected by all kinds of diseases and almost never ripen. As a rule, diseases on peppers appear as dark green depressed oblong specks on their surfaces.
By the way, experts have also developed a special mode for storing sweet peppers in refrigerated chambers. They recommend storing slightly unripe peppers of technical ripeness at variable temperatures - with this approach, peppers are characterized by complete preservation of taste and minimal loss of their weight, as well as a decrease in their susceptibility to white and wet rot.
First, sweet peppers are stored at a temperature of nine to twelve degrees - such a temperature regime will allow it to gradually ripen and acquire a taste characteristic of each particular variety. And after twenty days, when the likelihood of damage to peppers by various ailments increases, the temperature should be reduced to zero degrees. In this case, the development of any misfortune will noticeably weaken, and the peppers will be quite realistic to keep for 45 - 57 days. And some varieties will last well from 64 to 70 days.
When bell peppers are stored at a temperature of zero degrees, it is important to try to prevent temperature fluctuations outside the range from minus one to plus four degrees: already at minus one and a half degrees, the peppers will begin to freeze, and when the positive temperature exceeds one and a half degrees, the fruits can attack gray rot.
Ripe fruits that have reached their biological ripeness are quite realistic to preserve for up to two months, and again the temperature range from minus one to four degrees will contribute to this.
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