Abstract: Green sweat peppers are rich in nutrients and diverse in shape and color. Apart from being eaten as a vegetable, it is widely used as seasoning and side dishes. Due to respiration and infection by harmful microorganisms, postharvest green peppers are prone to water loss, wilting and even rot. Appropriate preservation technology can maximize the preservation of nutrients and extend the storage period of green peppers. This paper introduces the techniques used for postharvest preservation of green sweet peppers: physical preservation methods such as refrigeration and packaging, biological preservatives such as microbial, plant and animal extracts, and chemical preservatives such as calcium agents and 1-methylcyclopropene (1-MCP), and compares the advantages and disadvantages of these preservation techniques. It elaborates the effect of chitosan or konjac glucomannan-based composite coatings on preserving the quality of green sweet peppers. Our intention is to provide a reference and guidance for the storage and preservation of postharvest green peppers.

Key words: green peppers; postharvest; storage; preservation technology; composite coatings