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Nothing, other than it gets cold and stays fresher longer, as long as the refrigerator is not too cold. If it is cold enough to cause frost or "hard chill," the peppers (especially thinner-walled chiles such as Habanero), can have fiber breakdown and become mushy. Use right away in a cooked recipe if this happens. Those with thicker-structured walls will behave similarly to bell pepper in the refrigerated state and stay fresh for the same approximate lengths of time.

There may be a very minor change in flavor if eaten while still cold. If anything, it can make the effect in the mouth slightly less hot and spicy, but most people won't notice that tiny difference.

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