In general, chili peppers are cold-sensitive and highly susceptible to frost damage from low temperatures. Using cold storage for preserving chili peppers requires careful monitoring. The standard temperature control range for cold storage of regular green chili peppers, long chili peppers, and small red chili peppers is 9–11℃. The recommended temperature controller setting is 10℃. Furthermore, strictly control temperature fluctuations within ±1℃. Do not store below 8℃ for long-term storage.In short, cold storage for preserving chili peppers is a process that demands precision to prevent damage.
Prolonged storage below 6–8℃ will cause chilling injury and result in water spots on the skin, soft and mushy flesh, and rapid mold and rot. Therefore, temperatures above 12℃ will accelerate ripening and cause green peppers to quickly turn red, soften, and dehydrate. This significantly shortens their shelf life. Therefore, the optimal method is using cold storage for preserving chili peppers in well-monitored environments.
Temperature Control by Variety:
Store common green chilies and bird's eye chilies at 9–12℃. Store bell peppers and sweet peppers at 8–10℃, as they tolerate slightly colder conditions. Mature red chilies ripen quickly, so we recommend storing them at 10–12℃ to slow down aging. Therefore, they should not be stored at low temperatures for extended periods; the storage period should be controlled within 30 days.
Dried chilies require completely different storage conditions. A cold storage temperature of 0–4℃ is sufficient for moisture and insect prevention. For dried products, cold storage for preserving chili peppers is mainly about maintaining low moisture content and avoiding pests.
Controlled Humidity simultaneously in chili peppers cold storage
Maintain the relative humidity inside the storage room at 90%–95%. Also, low humidity will cause the peppers to shrivel and lose weight.Package peppers one by one with hole‑punched PE wrap. This locks in moisture and prevents condensation and rotting of the stems.
Pre-cooling should be completed within 24 hours of harvesting at around 10℃ to quickly dissipate field heat before storage. This avoids excessive temperature differences that could lead to condensation and bacterial contamination. The controlled atmosphere storage temperature remains at 9–11℃, with 2%–7% oxygen and 1%–2% carbon dioxide. This extends the shelf life to three months. Ordinary constant temperature cold storage provides 30–45 days of regular preservation. Cold storage for preserving chili peppers helps maintain quality by minimizing temperature and humidity fluctuations. Ventilation gaps are left in the stacking, and defrosting is performed regularly and evenly. This prevents localized low-temperature dead zones from damaging the quality of the chilies.
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