Content
- This is how green peppers turn red - proven methods for ripening peppers
- Extend harvest time before the first frost
- Tips & Tricks
This is how green peppers turn red - proven methods for ripening peppers
Although peppers and tomatoes are both nightshade plants, they are still ripe tomatoes with the natural plant hormone ethylene. Pepper, hot peppers and chili, however, not. They have to be harvested ripe. Or ripen after proven methods.
Many fruits produce the natural plant hormone ethylene itself. When green bananas are packed with apples in a bag, they turn yellow sooner because apples give off a lot of ethylene. Tomatoes also use ethylene to mature. Paprika, however, not. How green-harvested peppers still show their colors:
A hint of redness for green peppers and Co.
The safest way to ripen green peppers: do not harvest yet, but ripen paprika on the plant. In addition, overwinter peppers indoors. Depending on the temperature, peppers redraw under the roof. Then you have even over the winter flowers and fruits.
Paprika ripen slowly. The last harvest usually lasts until the first frost. Anyone who wraps pepper plants with fleece before the cold spell gains more harvest time. The last fruits ripen on the plant with full aroma.
Extend harvest time before the first frost
The harvest time for peppers is long and definitely lasts until the frost. But if you cover the plants with fleece before the first cold nights, you can harvest them outdoors for 2 to 3 weeks longer. This allows the fruits to mature properly and develop their full, sweet aroma. Unripe, green peppers taste a bit bitter. Depending on the variety, the ripe fruits are red, orange red, yellow or even purple.
Tips & Tricks
Green peppers process instead of ripen. Just after the harvest, cut the peppers into pieces and place in the freezer. Thus, in winter, the basis for salsa or paprika powder in sufficient quantity available.