PEPPERS 365
Being known as The Pepper People is not something Prime Time takes lightly. Dedicated to exceeding customer expectations, Prime Time reassures that the marketplace will receive only the highest quality produce 365 days a year, grown and packed under strict food safety standards.
Peppers are actually fruits, which form on the plant after they flower. If green peppers are left on the vine long enough, they will mature and turn from green to red, yellow, orange or other colors - depending on their specific cultivar.
Although the majority of farming operations fall into this category, conventional agriculture is difficult to define because its scope is so broad and varied. For each crop grown, farming practices have been adapted to contraints imposed by various soil types and environmental issues. Most conventional farm operations, including Prime Time, includes the use of some synthetic fertilizers and pesticides.
Prime Time has a limited supply of oraganically grown produce. Organic food is produced by farmers who emphasize use of renewable natural resources. Organic food is produced without using synthetic ingredients, bioengineering, or iomizing radiation. Before a product can be labeled organic, a government-approved inspector examines the farm where food is grown to make sure their growing practices meet USDA organic standards. The USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food.
With the increased demand for consistent quality hothouse peppers, Prime Time entered into the challenge of growing year-round hothouse, colored, peppers. Our hothouse red, yellow and orange peppers are characterized with consistency supberb quality, appearance, superiors taste and thick walls. Prime Time produces its year-round hothouse peppers in three locations in the California dessert and coastal areas, as well as in three locations in Mexico: Baja California, Sinaola and Jalisco.
Peppers are actually fruits, which form on the plant after they flower. If green peppers are left on the vine long enough, they will mature and turn from green to red, yellow, orange or other colors - depending on their specific cultivar.
Conventional Peppers
Although the majority of farming operations fall into this category, conventional agriculture is difficult to define because its scope is so broad and varied. For each crop grown, farming practices have been adapted to contraints imposed by various soil types and environmental issues. Most conventional farm operations, including Prime Time, includes the use of some synthetic fertilizers and pesticides. 
Organic Peppers
Prime Time has a limited supply of oraganically grown produce. Organic food is produced by farmers who emphasize use of renewable natural resources. Organic food is produced without using synthetic ingredients, bioengineering, or iomizing radiation. Before a product can be labeled organic, a government-approved inspector examines the farm where food is grown to make sure their growing practices meet USDA organic standards. The USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. 
Hothouse Peppers
With the increased demand for consistent quality hothouse peppers, Prime Time entered into the challenge of growing year-round hothouse, colored, peppers. Our hothouse red, yellow and orange peppers are characterized with consistency supberb quality, appearance, superiors taste and thick walls. Prime Time produces its year-round hothouse peppers in three locations in the California dessert and coastal areas, as well as in three locations in Mexico: Baja California, Sinaola and Jalisco.
Shipping
35-lb. 1 bushel cartons30-lb. cartons/crates
28-lb. bushel, 1 1/9-bushel cartons/crates
28-lb. 3.56-dekaliter cartons
11-lb. flat cartons
Common PLUs
4680 - Yellow4681 - Green, small (medium & smaller)
4065 - Green, large (large & larger)
4682 - Orange
4088 - Red
3119 - Hot House, Green, Small
3120 - Hot House, Green, large
3121 - Hot House, Orange
Handling
Temperature: 45 to 50 F, 7.2 to 10 CRelative Humidity: 85%-90%
Mist: Lightly
Typical Shelf Life: 8-10 days
Ethylene Sensitive
Odor Producer
Highly Sensitive to freezing injury
Susceptible to chilling injury