Chili peppers generally do not need to be refrigerated for storage, and a dry and ventilated environment at room temperature is more suitable for storing chili peppers. Cold storage of chili peppers may cause frostbite or mold, but cut chili peppers can be stored in cold storage for a short period of time. Chili peppers, in their intact and uncut state, are prone to frostbite such as surface indentation and softening due to low temperature when refrigerated. The high humidity in the refrigeration environment may accelerate the growth of mold. Whole chili peppers are more suitable for storage in a cool and ventilated place, avoiding direct sunlight, and can be stored for a longer period of time. Packaging with a mesh bag or paper bag helps with breathability, while sealing with a plastic bag is not conducive to storage. Cut chili peppers, due to the loss of outer skin protection, are prone to bacterial growth, and short-term refrigeration can delay spoilage. It is recommended to put the sliced chili into a sealed box and consume it as soon as possible. Removing chili seeds and inner film before refrigeration can extend the shelf life, but if refrigerated for more than three days, problems such as poor taste and nutrient loss may still occur. For chili peppers that require long-term preservation, drying, pickling, or freezing are better choices.

When storing chili peppers in daily life, pay attention to checking for signs of decay and promptly remove bad fruits to avoid mixing with other fruits and vegetables. Chili peppers are sensitive to ethylene and should not be stored together with fruits that release a lot of ethylene, such as apples and bananas. Choose the appropriate storage method according to cooking needs. Chili peppers that can be consumed in the short term do not need to be refrigerated. For large-scale storage, consider making chili sauce or dried chili peppers. Special varieties such as colored peppers can have their refrigeration time shortened appropriately due to their high moisture content.


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