Abstract
Minimal processing and storage temperature of 'Magali' Green bell peppers (Capsicum annuum L) had significant effects on the respiration rate and quality of bell peppers. Respiration rate of minimally processed fruits stored at ambient conditions was around 2.5 times higher than intact fruits stored in the same conditions one hour after processing. Minimal processing did not significantly affect pH, total soluble solids and total vitamin C content. However, minimally processed fruits contained significantly less total chlorophyll than intact fruits when compared to fruits stored at ambient conditions, exhibiting 27% less pigments. It is suggested that the association of minimal processing with refrigerated storage conditions can overcome the undesirable effects related with mechanical stresses such as increasing in CO2 evolution, and degradation of sugars and pigments.
