Research Progress on Post-Harvest Preservation Technology of Capsicum L.: A Review

Capsicum L. is valued for its pungency and nutrition but is susceptible to postharvest deterioration such as weight loss, softening, and decay, leading to reduced quality and marketability. While conventional methods like refrigeration and chemical treatments extend shelf life, they raise safety and environmental concerns. Recently, environmentally friendly preservation techniques have gained attention, including physical (modified atmosphere packaging, cold storage, plasma), chemical (ozone, 1-MCP, chlorine dioxide, nano selenium), and biological (biopolymer films, essential oils, melatonin) approaches. Studies show that combining two or more methods often yields synergistic effects, outperforming individual treatments. This review systematically outlines the physiological and quality changes in postharvest capsicum fruits and summarizes recent advances in key preservation technologies, with emphasis on combined strategies. It aims to provide insights into preservation mechanisms, suggest future research directions, and support the development of safe, effective, and sustainable practices for the capsicum industry.