Bell peppers come in all sorts of shapes, sizes and colors. As such, they’re the perfect vegetable for adding variety and flavor to your meals. They can be sautéed as a garnish, diced for a salad, stuffed with rice and cheese or simply sliced for a quick snack on the go!
These peppers can last for weeks in storage if tended to properly. Here are 3 incredibly simple ways that you can prevent injury to your peppers while in storage.
1. SURFACE PITTING
Pitting is typically a sign of bell pepper decay. But if your peppers are pitting after only having recently purchased them, it’s a clear sign that there could be something wrong with how they’re being stored. Premature surface pitting is often the result of a chill injury. The ideal storage temperature for bell peppers is 45˚F. Alternatively, keeping them wrapped in your fridge’s crisper will do the trick!
2. WRINKLED OR SOFT SKIN
A common trait of aging bell peppers is the appearance of wrinkles and softer skin—which is often called shriveling. While these peppers are still okay to eat and cook with, they’re not exactly ideal, especially when eaten raw. The simple fix for this is to store you peppers in an area with very low air circulation. This is one more reason to utilize the fridge crisper.
A common problem for many types of produce is over ripening and discoloration caused by prolonged exposure to ethylene. Ethylene is a gas emitted by many fruits and vegetables as they begin to ripen. While non-toxic to humans, exposing this gas to ethylene-sensitive produce like bell peppers can cause them to spoil. Try storing your peppers away from ethylene-producing produce like apples, grapes and peaches.