Learn why bell peppers go soft in the fridge. Discover the cause of firmness loss and get storage tips to keep them crisp and crunchy for longer.
1 Answer
Refrigerated bell peppers lose firmness due to moisture loss and the breakdown of their cell walls, leading to a softer texture.
Detailed Explanation:
Bell peppers are mostly water, and when refrigerated, they are exposed to a dry environment. This causes them to lose moisture through transpiration, the process where water evaporates from the pepper's surface. As the pepper loses water, its cells become less turgid, meaning they lose their internal pressure. This loss of pressure causes the pepper's walls to weaken and collapse, resulting in a softer, less crisp texture. Furthermore, the cold temperatures can also damage the cell walls of the pepper, accelerating the softening process. Enzymes within the pepper that break down cell wall components become more active at refrigeration temperatures, further contributing to the loss of firmness. The combination of moisture loss and cell wall degradation is why refrigerated bell peppers often become soft and wrinkled over time.
Pro Tip:
To help bell peppers retain their firmness in the refrigerator, store them in a plastic bag with a slightly damp paper towel. This helps maintain a higher humidity level around the peppers, reducing moisture loss and slowing down the softening process.