Peppers are native to tropical central and South America, is the high temperature vegetables, compared with other vegetables, low temperature resistance, a cream will die, 4.5 ℃ to 15 ℃ bearing damage, the period of effective temperature should be more than 16 ℃， night temperature should be higher, otherwise cant this crop cultivation. Pepper in the growth and maturation is green, when fully mature into red.
　　A bright, quality discrimination method appearance, smoked meat is full, dont change color of incision, sepals around wither, tiffany calyx of the mildew, grey softening point is bad, cant storage and transportation. Pepper is the green skin, but if become red and purple, and improvement of good is the real thing.
　　Survey and asked to choose a clean, fresh, intact, mature, no spots, no abnormal smell, no plant diseases and insect pests, no rot, mildew, chili even terrier picking without cold injury. After harvest, such as 15 ℃ - 18 ℃ environment in storage for a long time, because of the reduced temperature too high chlorophyll, the green faded, skin to become red, hot pepper cooked aging phenomenon happened soon. At 0 ℃ - 6 ℃ low temperature storage environment, in the short term pepper seeds brown, sepals wither change color, the skin surface depression, a water softening, and develop to the typical symptoms of rusty spot. Chili itself is high temperature vegetable, appropriate storage transportation under high temperature, but the temperature is just the same as the mold reproduction temperature. So as not to establish effective pest control countermeasures, the store is not easy to success. General shipping conditions: temperature 8-10 ℃， relative humidity 90-95%; Recommend a suitable temperature: 80-12 ℃； Freezing point: 0.7 ℃； Moisture content: 92.5% proportion: stacking box 180 kg/m3-220 kilograms/stere, volume approximation, 280 kg/m3. Shelf life: 8-10 ℃ / 10-14 days; 10-14 ℃ / 6-10 days; 14 to 20 ℃ / 2-6 days.