The product specifications given by Meldicott (1990) in product specification and post harvest handling for fruits, vegetables and root crops exported from the Caribbean, provide a basis for guiding the production process that would lead to bringing to the market hot peppers of the desired quality. Details of these specifications can be viewed at Postharvest Handling of Hot Pepper.

The several papers by Mohammed et al provide the basis for determining the best technologies for pre-harvest, cooling treatments, sorting and grading practices, packaging and transporting to export markets. Two of these papers (Mohammed, 1988 and Mohammed et al 1992) are presented.

Storage of long duration is not envisaged as a problem for the export of fresh fruit, if air transport is involved. Storage at 10-12 ºC is indicated.

Technologies that are used for the treatment of disorders and diseases in fresh produce are available and could be modified/adapted for hot peppers. See Peppers and Mohammed et al (1992).