Colour Disorders
Colour development in peppers is affected by extreme temperatures during fruiting. The ideal temperature for red pigment development in pepper is 18-24˚C. Above this range, more yellow colour develops. Below 13˚C, colour development stops.
Purple striping
Purple pigments may develop under cool growing conditions, causing green fruit to exhibit purple striping.
Silvering or skin separation
Silvering is caused by a separation of the outer epidermal cells of the pepper fruit. Certain varieties seem to be more susceptible to silvering. The cause is unknown, but environmental conditions may be a factor. Nitrogen fertility seems to have no impact on silvering.
Stip or colour spotting
This is a physiological disorder resulting in small (1/4” diameter or less), dark spots on the pepper fruit. The exact causes are unknown, but it is usually associated with cool temperatures. Low calcium or excessive nitrogen and potassium may be involved. Varieties differ in susceptibility.
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