Pepper belongs to the family Solanaceae. It is cultivated for its pungency, flavor, color, taste, export potential, capsaicin and oleoresin content. It is classified as sweet or hot pepper, depending on the capsaicin content of the fruit. World pepper production was around 3.5 million tons between 2009 and 2019, with 35% from Vietnam as the largest producer and exporter, followed by India and Indonesia. Vietnam pepper production increased progressively by 12.4% in 2014. The country was the major producer, followed by Brazil, Indonesia and India. To enhance adequate supply of pepper fruits and stabilize its soaring price, there must be efficient postharvest handling, processing and preservation methods compatible with the socio-economic and cultural practices of the producer. Data showed that improper postharvest handling of pepper results in huge postharvest losses. With this, handling must be a crucial part of an integrated systematic approach to maintaining the final product’s quality.