(a) timely harvest:
The results of peppers can be harvested many times. Fruits and young fruits can be eaten. Therefore, the harvesting period is not awe-inspiring. Usually, fruit can be harvested after 20-25 days of flowering. In order to increase the output, it is beneficial to the results of the upper layer and fruit enlargement and should be harvested in time. The first layer and the second layer should be harvested early so that they do not fall off and affect the development of the upper layer of fruit and the formation of yield. The rest of the layers should be harvested after sufficient "turn color", that is, when the peel is flattened and the color changes from shallow to deep and smooth and shiny. The harvesting season is usually harvested once every 3-5 days. If red fruits are eaten as fresh vegetables, they should be harvested after the fruits have become red and ripe. Dried peppers are harvested only after the fruits are fully reddish.
Harvesting should take place on a sunny day. At noon, the water evaporates more, the handle is not easy to fall off, and the plants are easily damaged when harvested, and the fruit surface is easily shrunk due to excessive water loss. It is also not suitable for harvesting on rainy days. After harvesting, the wounds are not easily healed, and pathogens can easily invade from the wound.
(b) Preservation Techniques:
The preservation of fresh pepper is an important means to regulate the season, extend the supply period, and increase output value. Pepper is more resistant to storage and can usually be stored for 1-3 months.
Usually, the cuticle has a thick cuticle and many layers of epidermal cells are more resistant to storage. During the cultivation process, more organic fertilizer should be applied, and phosphorus and potassium fertilizers should be added to prevent pests and diseases in time. The water should not be watered within 2-3 days before harvesting, and it is not suitable to harvest it immediately on rainy days or after rain. Harvest the fruits that are already green and ripe. The fruit surface is smooth and shiny, and the flesh is thick and firm. Excessive fruit, strong respiration, thin flesh, easy to fade after storage, wilting. Older fruits tend to turn red during storage and become softer and less flavorful.
After picking, remove diseases, insects, and damaged fruits. At the same time, picking, selecting fruit, packaging, and transportation should be performed gently to avoid mechanical injury. After harvesting, the fruit is placed in a paper basket and placed in a cool place for 1 day. After the temperature of the fruit is reduced, the fruit surface becomes cooler and dries and falls into storage.
Green pepper suitable storage temperature is 7-9 °C, below 6 °C susceptible to cold damage, relative humidity of 85% -90%, gas composition of 2% -4%, carbon dioxide less than 4%. Fresh pepper can be stored at low temperature and artificial atmosphere. During the storage process, it is necessary to avoid dry rot, soft rot, various stain spots, tissue enlargement or necrosis, rough appearance, as well as poisoning, deterioration, and cold damage.
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