4680 Golden Bell Pepper

Vibrant golden yellow in color, Golden Bell Peppers are a sweet and slightly smoky variety of bell pepper. They add a warm, sunshine-inspired flavor and pop of color to any dish.

PLU Code 4680

Details about Golden Bell Pepper

Also known as Golden Bell, Sweet Pepper, Yellow Bell Pepper, Capsicum Bell Pepper

Golden Bell Peppers are harvested when ripe, as they do not continue to ripen after they are picked. They have a glossy exterior, crunchy texture, and a sweet, mildly tangy flavor.

Adding a warm splash of color and sweetness to any dish

Nutrition

Golden Bell Pepper is low in calories and rich in vitamins and minerals. Here are the nutrition facts for 100 grams of Golden Bell Pepper:

Energy 49 kcal, Carbohydrate 11.8 grams, Fiber 2.1 grams, Sugars 6.4 grams, Protein 1 gram, Fat 0.2 grams, Sodium 2 milligrams.

It is an excellent source of vitamin C with 125 milligrams per 100 grams. It also contains vitamin A, vitamin B6, and potassium.

Storage

Cool, dry storage conditions with limited ethylene exposure and controlled humidity

Storage conditions:
  • Temperature: 32-50°F (0-10°C)
  • Humidity: 80-90%

Pre-cooling to optimal storage temperature within 12 hours of harvest. Monitor for fungal development and decay.

Packaging

Ventilated boxes or bags to maintain humidity and prevent moisture accumulation

Shelf life

7-14 days

Category: Vegetables
Also known as: Golden Bell, Sweet Pepper, Yellow Bell Pepper, Capsicum Bell Pepper
Origin: Originated in Central and South America, now grown in many parts of the world with suitable climates

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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