Japanese-Red Capsicum
"Sweetness in every crunchy bite"
A sweet and slightly smoky variety of capsicum, Japanese-Red Capsicum is characterized by its vibrant red color and glossy appearance.
Also known as
Japanese Red Bell Pepper, Red Sweet Capsicum
Botanical name
Capsicum spp.
Product Details
PLU Code
4695
4-digit conventional code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
East Asia
Temperature
7-12°C (45-54°F) to slow down ripening and senescence, 18-20°C (64-68°F) to maintain quality after ripening
Shelf Life
7-14 days
Status
Approved
About Japanese-Red Capsicum
Prized for its tender texture, juicy flesh, and rich flavor, Japanese-Red Capsicum is a versatile ingredient used in various cuisines for salads, stir-fries, and as a garnish.
Nutrition Information
Japanese-Red Capsicum contains approximately 25 calories per 100 grams. It is a good source of vitamins A and C with 25 mcg of vitamin A and 100 mg of vitamin C per 100 grams. It also contains 1.2 grams of dietary fiber, 0.85 grams of protein and 0.25 grams of fat. Japanese-Red Capsicum is low in sodium with 0.2 mg per 100 grams. The potassium content is approximately 88 mg per 100 grams. It also contains minerals such as copper 0.08 mg iron 0.49 mg and magnesium 10 mg per 100 grams.
Storage & Handling
Maintaining high humidity and moderate temperatures maintains crispness and prevents excessive transpiration
Temperature
7-12°C (45-54°F) to slow down ripening and senescence, 18-20°C (64-68°F) to maintain quality after ripening
Humidity
80-90%
Packaging
Breathable packaging materials such as mesh bags, ventilated boxes or plastic bags with micro-perforations to maintain humidity and air circulation
Shelf Life
7-14 days
Storage Notes: Ethylene production triggers ripening. Storage in proximity to ethylene-producing fruits and vegetables should be avoided to slow down ripening and senescence.
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PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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