Hot (Hungarian Hot) Peppers (Capsicums)
"Hot Pepper Type"
A hot-pepper market type in the Capsicum group. The designation identifies a market type, not a particular cultivar.
Also known as
(No data)
Botanical name
Capsicum
Product Details
PLU Code
4690
4-digit conventional code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Tropical Americas
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Hot (Hungarian Hot) Peppers (Capsicums)
Capsicum includes both sweet and hot peppers; this listing is classified as hot.
Nutrition Information
A verified nutrition profile matching this product identity, edible part and processing form is not established. No other food, species, maturity or processing form is substituted.
Storage & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Breathable bags, boxes, or mesh bags to maintain high humidity and prevent moisture accumulation
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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