4707 Red Finger

"Sweetness in a Crunchy Red Package"

The Red Finger variety of Capsicum is a sweet and slightly smoky pepper, elongated in shape, with vibrant red color.

Also known as: Red Finger Pepper, Sweet Pepper

Botanical name: Capsicum spp.

Red Finger illustration

Quick Facts

PLU Code

4707 (4-digit conventional)

Category & Size

VegetablesPeppers (Capsicums)All Sizes

Origin

Central and South America, widely cultivated in many countries

Storage Temperature

13-15°C (55-59°F)

Shelf Life

7-10 days

Status

Approved

About Red Finger

Red Finger peppers have a crunchy texture, are low in calories, and rich in vitamins. They are ideal for salads, stir-fries, and grilled dishes.

Nutrition Information

Red Finger vegetable, which is a type of red bell pepper or sweet pepper, contains the following nutrients per 100 grams serving. it has 49 kcal of energy, 1.2 grams of protein, 9.7 grams of carbohydrates, 1.8 grams of fiber, 0.2 grams of fat, 10 milligrams of calcium, 10 milligrams of magnesium, 250 milligrams of potassium, 1 milligram of iron, 0.2 milligrams of zinc, 135 micrograms of vitamin A, 125 milligrams of vitamin C, and trace amounts of other essential vitamins and minerals.

Storage & Handling

Store in a cool, humid environment to maintain texture and flavor

Optimal Storage Conditions:
Temperature: 13-15°C (55-59°F)
Humidity: 80-90%
Packaging: Breathable bags or containers to maintain humidity
Shelf Life: 7-10 days
Storage Notes: Ethylene sensitivity is moderate; store away from ethylene-producing fruits.

Search PLU Codes

Tags
4707Red FingerCapsicum spp.All SizesVegetablesPeppers (Capsicums)Approved
Commodity Details
Commodity Key:
peppers-capsicums
Variety:
Red Finger
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (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).