They should be selected for uniform maturity, color, shape, and size and for freedom from defects. Any pepper showing signs of sunscald, mechanical or insect damage, or disease should be discarded. Jalapeno, yellow wax, cayenne, pimiento, and all other types of peppers should receive the same treatment as bell peppers. If they are allowed to remain at high temperatures for more than 1 or 2 hours, they will begin to show signs of shrinkage, softening, and eventually disease infestation. In addition, temperatures greater than 70oF greatly accelerate ripening and color changes.
Peppers are also sensitive to chill injury.
Cooling them to temperatures below 40oF can result in softening, pitting, and predisposition to decay. Overcooling is just as serious a problem as undercooling. Frequent inspection and the addition of a suitable fungicide to the wash water are necessary to prevent disease infestation. For fungicide recommendations, see your county Agricultural Extension Service agent or refer to the latest edition of the North Carolina Agricultural Chemicals Manual . Controlled atmospheres low in oxygen and high in carbon dioxide have been shown to retard color change due to ripening and to help maintain quality during storage and transit.