Moulds

One of the most common mould is the grey mould or Botrytis. Unfortunately, Botrytis can continue to develop at the storage temperature of the peppers. Therefore, the prevention of Botrytis remains very important by avoiding mechanical injuries. Long periods of high humidity or condensation can stimulate the growth of stem-scar moulds. Especially when the stem is not nicely cut at its natural breaking knot. These moulds can be of a light type, and disappear, for example, after opening the (foil) packaging and exposure to the drier outside air. It does not necessary lead to breakdown of fruit tissue. But if the mould causes tissue to decay, this of course has serious consequences for the marketability of the pepper.