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Bell pepper fruits (green and red) were stored intact or prepared in dices (1 × 1 cm), washed with chlorinated water, biot dried, and stored in air or controlled atmospheres (air or 3% O 2  with 0, 5 or 10% CO 2 ) at 0, 5 or 10C for up to 20 days. Dicing resulted in respiration rates 2-3 times higher than those of intact peppers, but did not result in measureable increases in ethylene production. Samples were periodically transferred to 15C for 12 h before evaluation for visual quality, decay, discoloration, aroma, flavor, texture, and sugar content. Quality changes were similar for green and red fruit of the same cultivar. Intact peppers are chilling sensitive, but the quality of diced peppers was maintained best at 0C. The shelf-life of diced pepper at 10 and 5C was 1/2 to 2/3 that of intact peppers. Atmospheres containing 5 or 10% CO2 reduced decay and increased the shelf-life of diced peppers, but were not as effective as storage in air at 0C. Storage at 0C also resulted in greater retention of sugars than storage under other conditions. High CO 2  atmospheres resulted in softening of pepper tissue and increased electrolyte leakage. Aroma and flavor scores declined more rapidly in CA than in air storage.

135 LOW TEMPERATURES AND CONTROLLED ATMOSPHERES MAINTAIN QUALITY OF FRESH CUT BELL PEPPER