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In the present research it was determined the cooling time of yellow Bell pepper 'Zarco HS' submitted to forced air cooling, using different types of packaging, as well its postharvest conservation under refrigeration at 5,1±0,2°C and 98,6±0,3% RH during a period of 30 days under. The temperature was measured by thermocouples in the chamber, the evaporator, fruit and packs for a total of 48 thermocouples. The analysis of mass loss, humidity content, and firmness index were realized. It was possible to conclude that the forced air cooling process it's a feasible technology for postharvest conservation of yellow bell pepper 'Zarco HS' reducing the temperature of 7/8 cooling time to the maximum of 56 minutes.No presente trabalho, determinou-se o tempo de resfriamento de pimentão amarelo 'Zarco HS' submetido ao resfriamento rápido com ar forçado, usando diferentes tipos de embalagens, bem como sua conservação pós-colheita por um período de 30 dias sob refrigeração a 5,1±0,2°C e UR de 98,6±0,3%. A temperatura foi medida através de termopares na câmara, no evaporador, nos frutos e nas embalagens, num total de 48 termopares. Foram realizadas as análises: perda de massa, teor de umidade e índice de firmeza. O trabalho permitiu concluir que o resfriamento rápido com ar forçado mostrou-se adequado quando aplicado como uma tecnologia de conservação pós-colheita para pimentão amarelo 'Zarco HS', com uma redução da temperatura de 7/8 do tempo de resfriamento em no máximo 56 minutos

Resfriamento rápido de pimentão amarelo com ar forçado