Fresh Bell Pepper - Angreen · 베트남

Product name Bell Pepper Scientific name Capsicum annuum Colors / Varieties Red / Yellow / Green / Orange Growing regions Vietnam Lam Dong (Da Lat) (greenhouse hub); Daklak/Daknong (elevation) Season Year-round with greenhouse cycles; peaks Oct–Apr Grade & Size Class I · 120–250 g/pc (count per 10 kg on request) Packing 6–7 kg export carton • 5-ply • vented • label with farm/PH & lot HS Code 0709.60 Storage Temp ~7.5 °C best; avoid extended <5 °C (chilling injury) Shelf Life ~3–5 weeks at 7.5 °C Nutrition / Benefit "Crisp Walls, Sweet Aroma Thick flesh, bright color, clean crunch. Blocky fruit with glossy skin and thick walls; naturally sweet (red/yellow/orange) or fresh and grassy (green). Keeps juiciness and color in high-heat cooking. Best for: salads, grilling, stir-fries, stuffing. Nutritional lift: vitamin C, vitamin A (colored peppers), antioxidants. Serve & store: hold at 7–10 °C, RH 90–95%; avoid < 5 °C (chilling injury); use within 10–15 days." Export standards VietGAP, GlobalG.A.P.