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一、控温控湿法 将适时采摘的辣椒轻放入专用鲜贮塑料袋或硅窗袋中,每5～10kg装一袋。同时应注意避免碰倒辣椒。入库前应在室温下预冷1～2天,将开始转红、有机械损伤的辣椒和嫩椒挑出,后放入阴凉的仓室内。堆放时不宜过高过重以防压坏下面的辣椒,最好应搭架分层分格堆放。同时应使仓室内的温度控制在5～10℃,相对湿度控制在85％左右,尤其应注意在春天时,仓室内的温度不能超过8℃,相对湿度不应大于80％。期间做好贮藏检查管理工作,及时挑选出烂果。
First, the temperature controlled wet method will be timely picked peppers light into a special fresh plastic bags or silicon windows in bags, every 5 ~ 10kg bag. At the same time should be careful to avoid falling peppers. Pre-storage at room temperature should be 1 to 2 days before storage, will start turning red, with mechanical damage pepper and tender pepper picks out, into a cool storage room. Stacked should not be too high too heavy to prevent crushing the peppers below, the best shelves should be stacked stratified grid. At the same time, the temperature in the chamber should be controlled at 5 ~ 10 ℃ and the relative humidity controlled at about 85%. In particular, it should be noted that in spring, the temperature inside the chamber should not exceed 8 ℃ and the relative humidity should not exceed 80%. During the storage inspection management, timely selection of rotten fruit.