Table S1. Effect of storage temperature on quality of paprika stored at 4, 10, 20°C for 13 days, followed by additional 3 d at 20°C (13+3 d; retail condition)

	0 day	6 days	13 days	13+3 days
Weight loss (%)
4°C	0.0±0.0^Ac	1.1±0.0^Bb	2.4±0.1^Ba	3.2±0.2^Ba
10°C	0.0±0.0^Ad	0.4±0.0^Cc	2.1±0.1^Bb	3.3±0.0^Ba
20°C	0.0±0.0^Ac	4.0±0.3^Ab	8.3±0.7^Aa	9.3±0.5^Aa
Firmness (N)
4°C	19.6±0.3^Aa	15.7±0.3^Ab	12.4±0.3^Ac	10.4±0.2^Ad
10°C	19.6±0.3^Aa	14.6±0.2^Bb	12.8±0.3^Ac	10.1±0.3^Ad
20°C	19.6±0.3^Aa	10.8±0.3^Cb	7.6±0.2^Bc	7.2±0.2^Bc
SSC (°Brix)
4°C	6.5±0.2^Ab	6.3±0.1^Bb	7.4±0.1^Ba	7.1±0.1^Aa
10°C	6.5±0.2^Ac	6.5±0.1^Bc	7.6±0.0^Ba	7.2±0.1^Ab
20°C	6.5±0.2^Ac	7.1±0.2^Ab	7.8±0.0^Aa	7.2±0.2^Ab