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The objectives of the study were to investigate changes in quality of red pepper and red sweet pepper and to determine an optimum level of pre-cooling temperature to prolong the freshness of the fruits. Fruits were stored in three different pre-cooled temperatures of 1, 3 and 5℃. Fruit temperature of red sweet pepper fruits failed to reach 1℃ after 24 hours, while the temperature of red sweet pepper reached 1℃ in 20 hours. Also, temperature of red pepper fruits stored at room temperature showed 1 to 2℃ higher than actual room temperature, while the temperature of red sweet pepper fruits showed 1.5℃ higher than the fruits stored at room temperature. Ethylene production of both red pepper and red sweet pepper fruits stored at 7℃ was higher than the fruits pre-cooled at 1℃. However, there were no appreciable difference when the fruits were pre-cooled at 3℃ and 5℃. The respiration rates of red pepper and red sweet pepper fruits stored at 7℃ were two times higher than the fruits pre-cooled at 1℃. Respiration rates of fruits increased with higher precooling temperatures. When the fruits were stored at room temperature, the respiration rate showed much higher than those stored at 7℃. Decaying of red pepper fruits decreased with longer precooling time, while red sweet pepper fruits increased with longer precooling time and decreased with lower precooling temperature.
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