Do
- Store whole chillies and capsicum in perforated bags or ventilated containers on a warmer fridge shelf.
- Remove stems of green chillies before storage; the stems rot first and spread decay.
- Keep produce dry; wipe off surface water before storing.
- Sort regularly and remove soft or mouldy pieces.
- Slice capsicum and chop chillies in small batches and chill them covered.
- Wear gloves when cutting large quantities of chillies, and keep chilli boards separate from dessert prep.
- Buy coloured capsicum (red and yellow) in smaller amounts than green; they are riper and soften sooner.
- Check crates on arrival for soft, wet patches and reject badly damaged stock rather than sorting it in a hot store.
Avoid
- Do not store chillies and capsicum next to the evaporator, where they may chill or freeze.
- Do not pack them in sealed plastic; trapped moisture leads to rot.
- Do not leave sliced capsicum on a pizza line for a full shift.
- Do not store them with ethylene-producing fruit, which can speed ripening and softening.
In Indian conditions
Green chillies are bought daily in most Indian kitchens, often in large quantities. In summer, they dry out quickly at ambient; in the monsoon, they rot fast in humid storerooms. A fridge shelf at the warmer end of the range, with chillies in perforated bags, is a good compromise. QSRs and pizza outlets should hold sliced capsicum in refrigerated prep counters. Paste made from green chillies can be chilled or frozen in portions.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.