Capsicum the pepper, is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Peppers are cultivated worldwide and used in many cuisines.
Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums).
They are also a good source of dietary fibre, vitamin E, B6 and folate.
The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums)
The optimum conditions for storage of capsicum is 7- 8°C temperature with high relative humidity (90 to 95 %) where the shelf life of fruits can be extended for 2 to 3 weeks. Capsicums are sensitive to chilling injury below 5° C which leads to softening, pitting, and decay of fruits.