Chili, Peppers, and Paprika

This chapter provides an overview of production, varieties, postharvest handling and storage, utilization, quality characteristics, processing, and food safety issues of Capsicum peppers. Global production of Capsicum peppers mainly comprises: the mild to highly pungent chili peppers; bell and sweet peppers utilized as vegetables; and paprika, primarily traded as a spice. The world production of fresh and dry chilies and green bell peppers in 2014 was 32.32 and 3.82 million metric tons (MMT), respectively. China was the leading producer of green types with 16.12 MMT, followed by Mexico, Turkey, Indonesia, and Spain. Postharvest handling and storage practices have a major impact on the quality and shelf-life of peppers. The postharvest storage quality and shelf-life depends on the types of storage regime involved—for example, normal refrigerated and controlled atmosphere (CA) storage, modified atmosphere packaging (MAP), and a variety of postharvest treatments.