Cultivation

Suitability of peppers for freezing

Capsicum annuum L.

Peppers are suitable for freezing without prior blanching, with product quality depending on the pericarp wall thickness and the rate of temperature reduction.

In the reference 154 varieties crop Bell pepper, where this is mentioned in the description.

Thick-walled varieties with a wall thickness of more than 5 mm are most suitable for freezing peppers, as the fleshy structure allows for better retention of shape and physical properties after defrosting. Using firm and resilient fruits without damage minimizes quality loss upon thawing.

Unlike a number of other vegetable crops, peppers do not require prior blanching, which allows for the preservation of organoleptic properties and the content of biochemical substances. The use of quick deep freezing at a temperature of -18 °C or lower prevents negative tissue changes characteristic of cold stress during fresh fruit storage.

General information about the subject — on the page Suitability for freezing.

Sources8

Varieties of Bell pepper mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.