Yeboah, Samuel Hong, Sae Jin Park, Yeri Choi, Jeong Hee Eum, Hyang Lan 2024-01-19T08:04:41Z 2024-01-19T08:04:41Z 2023-11-30 2023-11 2304-8158 https://pubs.kist.re.kr/handle/201004/113110 Optimum postharvest storage conditions increase the postharvest quality and shelf life of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promoting properties of bell pepper (Capsicum annuum L. cv. Nagano) harvested at 90 and 50% coloring stages in May and July respectively, stored at 11 degrees C, 95% relative humidity were assessed. Fruits were subjected to four treatments: FAP + 30 mu m polyethylene liner (FOLO); FAP-only (FOLX); 30 mu m polyethylene liner-only (FXLO); and control (FXLX). The quality attributes, viz. weight loss, firmness, color, soluble solids content (SSC), soluble sugars, total phenolic content (TPC), total flavonoid content (TFC), 2,2-dephenyl-1-picrylhydrazyl (DPPH), and 2,2 &apos;-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) were evaluated. The investigated parameters differed significantly (p < 0.05) among treatments except for soluble sugars. FOLO maintained sensory quality (weight loss, firmness, and color), physicochemical (SSC and soluble sugars), and health-promoting properties compared to other treatments during storage. The 50% coloring fruits had a huge variation between treatments than 90% coloring. The results revealed more TPC and antioxidant capacity in the 50% than in the 90% coloring fruits. The study highlights the need to consider the ideal fruit coloring stage at harvest under the effect of FAP and MAP treatments in preserving bell pepper&apos;s postharvest quality and shelf life. English MDPI AG Postharvest Quality Improvement of Bell Pepper (Capsicum annuum L. cv Nagano) with Forced-Air Precooling and Modified Atmosphere Packaging Article 10.3390/foods12213961 1 Foods, v.12, no.21 Foods 12 21 Y scie scopus 001103302300001 2-s2.0-85176575108 Food Science & Technology Food Science & Technology Article ANTIOXIDANT ACTIVITY SHELF-LIFE SUGAR METABOLISM FRUIT ACCUMULATION FLAVONOIDS TOMATOES STORAGE bell pepper fruit color harvest time postharvest storage