AVRDC Chili Postharvest
AVRDC Chili Postharvest
International Cooperators’
Guide
Postharvest Technology for Fresh Chili Pepper
in Cambodia, Laos, and Vietnam
Antonio L. Acedo, Jr.
Figure 3. Plastic crates (A) and bags (B) as packaging containers for chili.
Storage
If cold storage facilities are available, peppers
can be stored at 10°C with 85-90% RH (Kitinoja
and Kader 2004). The fruit can last for 2-3 weeks.
Figure 5. Fruit transported in sacks is easily bruised. Rigid plastic containers are better; they protect the fruit from cracking and splitting. Handle chili carefully
during transport to avoid damage to the fruit. Cracks or splits promote the growth of bacteria and mold, which lead to rapid decay.
Literature Cited
Acedo AL Jr (1997). Storage life of vegetables in simple evaporative coolers. Trop. Sci. 37:169-175.
Aguilar GAG (undated). Pepper. Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico.
Berke T, Black LL, Talekar NS, Wang JF, Gniffke P, Morris R (2004). Suggested cultural practices for chili pepper. AVRDC Pub.
#03-575. 8 p.
Cantwell M (2005). Recommendations for maintaining postharvest quality of bell pepper. Postharvest Technology Research
and Information Center, University of California, Davis, USA.
Kader AA (undated). Modified atmospheres during transport and storage of horticultural crops.
Kitinoja L and Kader AA (2004). Small-scale postharvest handling practices: A manual for horticultural crops. 4th ed.
University of California-Davis, California, USA.
Krajayklang M, Klieber A, Dry PR (2000). Colour at harvest and post-harvest behaviour influence paprika and chili spice
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Israel. p. L5.
Suwannasopon P (2004). Modified atmosphere packaging of chili. Kasetsart University, Bangkok. BS Thesis.