1, plant ash preservation method. Fresh peppers can be stored in plant ash for more than 3 months. The specific method is: choose a cool, dry and ventilated room as the storage room, use a cylinder or other container as the storage container, lay 1 layer of clean plant ash on the bottom of the container, with a thickness of about 1 m, then lay 1 layer of kraft paper or three layers of newspapers on it, and then follow the rules of 1 layer of pepper and1layer of plant ash. Pay attention to moisture and rats during storage.

2. Sediment preservation method. In this method, it is better to choose peppers with late maturity, dark color, thick meat and hard and bright skin. Sand contains a certain amount of water, which is beneficial to reduce the water loss rate of fruits and improve the storage effect. The sediment should be slightly wet, so it is advisable to rub it by hand. Choose wooden cases or laundry baskets as storage containers according to the quantity. The capacity of wooden cases shall not exceed 10kg, and the capacity of laundry baskets shall not exceed 15kg, so as to prevent peppers from being crushed due to excessive loading. When the quantity is large, a pond with a width of 1m and a height of 0.6~0.9m can be enclosed with red bricks indoors, and 250kg of peppers can be stored. When storing, firstly, spread 3cm thick sediment on the bottom of the box, basket or pond, put the selected peppers into the box or basket or on the ground, and use 1 layer of pepper and 1 layer of sediment until it is 5-7cm away from the mouth of the box basket, then cover the top with sediment and seal the mouth of the container. If the pepper is stored in a brick pond, the top layer of 1 is covered with about 3cm thick sediment for sealing. In order to prevent the fruit from deteriorating due to excessive humidity, several ventilation pipes can be set in the pile to facilitate ventilation and heat dissipation and reduce the temperature in the pile.

3, cellar preservation. Put pepper into a basket lined with kraft paper, seal the mouth of the basket with kraft paper and pile it in the cellar; You can also use 0.5% bleaching powder water to disinfect and clean the cattail bags, dry them in the shade, arrange them in baskets, add green peppers and pile them up, and change them every 5 ~ 7 days 1 time. If the storage time is not long, it can also be stored (thickness is about 30cm). In order to reduce the temperature and increase the humidity in the pile, several small ditches can be dug under the pepper pile. After entering the cellar, the temperature in the cellar should be reduced to below 10℃ as soon as possible, but attention should be paid to prevent the pepper from losing too much water. Outdoor drying in the early stage of storage should be carried out at night. When the pit temperature drops to 7 ~ 10℃, attention should be paid to heat preservation and cold prevention.