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Peppers
Peppers, part of the Solanaceae family, are available in both sweet and hot (chili pepper) varieties and can be found growing in warm
climates throughout the world. Strong evidence suggests the origin of domesticated peppers was concentrated around Mexico, Central
America, and the northern regions of South America. In 1493 pepper seeds were taken to Spain, where bell peppers gained popularity
throughout Asia and Europe.
The pepper is botanically a fruit because it is grown from a blossom; however when cooking, they are often treated as vegetables. Both
California and Florida lead pepper production in the United States, with the ability to fulfill demand year-round.
References: Produce Marketing Association, Purdue University, University of Florida IFAS Extension.
SEASONAL AVAILABILITY
CALIFORNIA
FLORIDA
GEORGIA
MICHIGAN
SOUTH CAROLINA
TEXAS
BELGIUM
CANADA
CHILE
DOMINICAN REPUBLIC
ISRAEL
MEXICO
NETHERLANDS
PERU
SPAIN
TURKEY
References: Produce Marketing Association, University of Florida, Western Growers Association.
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Peppers
TYPES, VARIETIES & CUTS
There are five major species of pepper. Capsicum annuum, an annual shrub belonging to the nightshade family, is the most
cultivated and familiar. This group includes many common varieties such as Anaheim, Cayenne, Jalapeno, Poblano, Serrano, Thai,
and the ever popular Bell peppers. Bell peppers come in a range of colors (green, red, orange, yellow, purple, and brown), and sugar
content increases as they ripen.
Capsicum baccatum, a type of chili pepper, is called Aji in South America and often used as seasoning in many salsas and dried
powders. Varieties include Aji Amarillo, Aji Colorado, Aji Andean, and Lemon Drop. Capsicum chinense, sometimes called the
“Yellow Lantern Chili,” includes the popular Habanero and Scotch Bonnet varieties. These peppers are ranked high on the Scoville
Heat Unit scale, a measurement of pungency. The hottest known peppers in the world are the Carolina Reaper and Trinidad Moruga
Scorpion, both over two million on the Scoville scale (the Bhut Jolokia or “Ghost Pepper” has fallen to seventh place worldwide).
One of the hotter peppers, Capsicum frutescens, is sometimes considered part of the Capsicum annuum family, and includes only a few
varieties such as the Tabasco pepper and Birdseye Chili pepper.
Originating in Bolivia, Capsicum pubescens is known as Rocoto in South American countries and is often used in salsas. It can be found
growing in mountainous regions in tropical countries and is recognizable by its purple flowers and dark-colored seeds. Due to the need
for longer growing seasons, these peppers are difficult to cultivate in the United States.
References: Agricultural Marketing Resource Center, Cornell University, Purdue University, UC Davis Postharvest Technology website, USDA.
PESTS & DISEASE
Common Diseases:
A common decay seen in peppers is botrytis or grey mold, characterized by what appears to be a white or grey mold growing on the
fruit. Dusty spores form and can be spread by wind or water. It can be caused by dying tissues such as old flower petals, which
provide the nutrients needed to grow on the plant. Removal of dead or wounded plant tissues will help control the spread.
Chilling injury can cause alternaria rot, a naturally-occurring infection found on dying plants. Characteristics include lesions
that enlarge as the disease progresses, turning into black or dark green mold. Bacterial soft rot is caused by several types of
bacteria that enter the fruit through damaged tissues. It is first seen in the leaves as water-soaked lesions and then develops
into a foul-smelling, slimy mass due to the breakdown of cell walls. A fungus causes phytophthora blight, characterized by
wilting plants after lesions have formed on the stems. Heavy rains during warm weather facilitate this disease.
Common Pests:
The green peach aphid feeds on plant tissue, sucking out the sap. This causes injury by interfering with nutrient transfer in the
plant, and transmits disease. The aphids also emit large amounts of honey dew excrement which sticks to the leaves. Signs to
look for include curled, distorted, discolored, or wet-looking leaves.
European corn borer larvae eat through fruit, causing damage, premature ripening, and points-of-entry for other pathogens.
Eggs are laid on the underside of leaves and often go undetected. Infested peppers are frequently overlooked as much of the
damage is internal. The black cutworm feeds after dark and hides under the soil during the day, eating the leaves of the plant and
cutting off seedlings near the soil line. Plants are vulnerable to cutworm attack shortly after transplanting. Symptoms include wilted
plants or severed stems.
References: Pennsylvania State University College of Agricultural Sciences, UC Davis Postharvest Technology website, University of
Florida IFAS Extension, University of Massachusetts Amherst Extension.
CULTIVATION, STORAGE & PACKAGING
Preharvest:
Peppers require higher temperatures and grow best at temperatures between 80 to 90°F during the day and 65 to 70°F at night. They
are normally direct-seed planted; however, transplanting is being used more often due to the ability to harvest earlier, at 75 to 80 days after
planting, versus 110 to 120 days for direct-seed. Plants will not grow well in cold, wet soil and prefer well-drained, sandy soil, but require
uniform moisture throughout the growing season.
Postharvest:
Most peppers are harvested by hand when immature and green to reduce the chance for disease while still on the plant. Peppers are
more susceptible to sun scald, water loss, and heat damage after harvesting if bulk bins are left in the sun for more than one hour. Bins
should be placed in the shade and cooled quickly.
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Peppers
CULTIVATION, STORAGE & PACKAGING—CONTINUED
Water loss can be minimized when peppers are cooled as soon as possible after harvest. Mature peppers stored at temperatures
below 45°F can incur chilling injury, though bell peppers are more susceptible than chili peppers.
Storing above 55°F will increase susceptibility to various types of decay. It is best to store peppers at 45°F and 95% relative
humidity for maximum shelf life.
Many peppers are sensitive to ethylene and should not be shipped with other ethylene-producing commodities, as ripening will
be accelerated.
References: North Carolina State University Cooperative Extension, Texas A&M University, UC Davis Postharvest Technology website, USDA.
GOOD ARRIVAL GUIDELINES
Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of
allowable defects, provided: (1) transportation conditions were normal; (2) the U.S. Department of Agriculture (USDA) or Canadian
Food Inspection Agency (CFIA) inspection was timely; and (3) the entire lot was inspected.
U.S. Grade
Standards
Days Since
Shipment
% of Defects
Allowed
Optimum
Transit Temp. (°F)
10-5-2
5
15-8-4
45-55
4
14-8-4
3
13-7-3
2
12-6-2
1
10-5-2
There are no good arrival guidelines for this commodity specific to Canada; U.S. guidelines apply to shipments unless otherwise
agreed by contract.
References: DRC, PACA, USDA.
PEPPERS: WEEKLY MOVEMENTS & PRICES, USA
Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), [email protected], compiled from USDA data.
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INSPECTOR’S INSIGHTS
• Tolerance for decay affecting the walls and calyxes is 2%, while decay affecting the stems is scored against the 5% tolerance for
serious damage
• Black discoloration usually affecting the blossom end of the pepper is not scored as a defect
• Silvery white discoloration is scored as a defect when affecting more than 10% of the surface.
Source: Tom Yawman, International Produce Training, www.ipt.us.com.
HEALTH & NUTRITION
Peppers are fat- and cholesterol-free, low in sodium and calories. Very high in Vitamins A, C, and potassium, these elements
are essential for the healing of wounds, formation of healthy skin, and reducing high blood pressure. Red peppers in particular
are exploding with these two antioxidants; one single red pepper (hot or sweet) meets the daily requirements for both of these
vitamins.
References: Produce Marketing Association, University of Illinois Extension, USDA.
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