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Post by daylilydude on Jun 30, 2018 4:03:24 GMT -5
Do peppers ripen that have been picked in the blushing stage like tomatoes do, and do you pick yours when they are in the blushing stage or ripe?
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Post by brownrexx on Jun 30, 2018 7:20:36 GMT -5
They do continue to ripen indoors and I pick my bell peppers if they are almost totally ripe but they do not finish ripening as quickly as tomatoes so I only pick them early if they only have a few small areas that are not the color that they will be when fully ripe.
Of course they need to stay at room temperature and not in the refrigerator to continue ripening.
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Post by pepperhead212 on Jun 30, 2018 9:49:18 GMT -5
Mine usually ripen when picked with just a hint of coloring. In fact, I save myself a lot of time, esp. when harvesting Thai and Hanoi marhet by picking this way. Things like Thai peppers I dry the early pickings from, and the early, dark red ones I'll throw in the dehydrator first, but the light colored and blushed ones I leave on a tray, and let them ripen completely, sometimes drying on the tray as they ripen. Occasionally, a couple will not ripen all the way, but only a very low percentage of them.
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Post by Laura_in_FL on Jul 2, 2018 13:12:07 GMT -5
Peppers do ripen indoors, but I prefer to leave them on the plant until full ripe unless I am having serious problems with critters.
Peppers ripen slowly indoors, so if I bring them in with a lot of green still on them, they can lose some of their crispness by the time they get ripe. Not a problem if you're going to dehydrate them, but most of my peppers I eat fresh, so the texture is important.
But often I go to pick what I think is a ripe pepper and find out that it had a green side that I didn't see before picking. Those mostly ripe peppers I leave on the counter for a day or two to finish ripening, and they will still be lovely and crisp.
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Deleted
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Joined: January 1970
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Post by Deleted on Jul 2, 2018 18:54:44 GMT -5
Kinda like the tomatoes, if possible, I like them best ripened on the plant.
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