TECHNICAL DATASHEET

 

Weight: 150-400 gr (gap of 70/90-90/110)

 

Exterior features: Sicilian pepper differs from Spanish and competition for the brilliance and radiance of the skin and its color bright, we also find in the product of greenish veins that distinguish most freshness of the product. 

 

Organoleptic characteristics: it is a product rich in vitamin B1 and especially C.150 mg of vitamin C per 100 g of pepper!
This is by far the richest in this vitamin vegetable, if you only think that oranges have 50 mg / 100 g of product, one-third of that of pepper.

Flesh: firm red/light yellow with a minimum thickness of 0.4 mm to 1 cm.

 

BRIX: min. max 7 ° 10 °

 

Production: From September to June

 

Shelf life: varies depending on the production and variety

Treatment: weight trays at the price, or egalizzato, in bulk in the pans of 30 x 40 ø 40 X 60