Orange Bell Pepper
Orange bell peppers are identified by their bright golden-orange color and their distinctive bell-like shape. The skin should be firm, waxed-shiny, and bright. The flesh will be slightly thick and very crisp and moist with minimal seeds. Bell peppers are mildly sweet. Choice grades are identified by their slightly miss-shaped appearance and can vary from small to ex-large in size. Color can vary slightly from orange with a green cast to full, bright orange.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» Un-protected bell peppers are extremely susceptible to dehydration (shrivel and pitting) from cooler fans.
» Bell peppers will turn brown or darken from exposure to ethylene gas.
» Always immediately remove decayed bell peppers and discard.
» Do not stack heavy objects on top of bell peppers. Bell peppers can easily be crushed or bruised.

Handling:
» Follow good rotation practices, first shipments received should be used first.
» Bell peppers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
» Yellow bell peppers tend to be sweeter than green. This is due to a more advanced maturity of the yellow bell pepper.

Preparation:
» Prepare as needed. Try not to use product from the previous day.
» Use the bell pepper completely, do not store partially used product back into the cooler for extended periods of time.
» Yellow bell peppers are field grown & packed and need to be washed in a sanitary rinse, immediately prior to preparation.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.