How I keep half a pepper from going soft

I cut a pepper in half — one half went into supper, the second stands cut to the air “for tomorrow”. By morning the edges are already soft, the shine gone, the fingers feel limpness. I scoop the seeds out at once, shut the cut tightly and put it in the cold — so the half stays firm, not a wet cloth.

How I keep half a pepper from going soft. Aubergine kept from a grey cut is another worry; squash after the knife is another box in the cold; pear and mango from the air are the fruit shelf; a whole pepper roasted until the skin lifts is another story. Here it is only the sweet pepper half: seeds out, cut shut, the flesh still clicks.

If the edge already wilted — I trim thin and send the middle into a salad or into the pan. I don’t “revive” it with water: wet flesh spoils faster. I’m not reviewing markets and varieties here — only the half that already lies on our board.

I don’t need a half that by morning asks for the bin. I need a pepper from which a crunch still shows. In your kitchen after the knife is pepper hidden cut under film — or forgotten cut-side up on the table?