Table 1. Changes in soluble solids content (SSC), titratable acidity (TA), and skin color variables of green pepper fruit in three green pepper cultivars stored at 20℃ for 13 days

Cultivar	Storage period(days)	SSC(˚Brix)	TA(%)	Lightness(L*)	Redness(a*)	Yellowness(b*)
Kkwariput	0¹⁾	4.1±0.1^d²⁾	0.15±0.00^b^c	47.43±0.79^a	-12.39±0.40^b^c	17.17±1.04^b
	3	4.8±0.2^c	0.16±0.01^b^c	42.22±0.59^b	-13.28±0.21^c	17.77±0.57^a^b
	6	5.5±0.0^b	0.15±0.01^b^c	42.86±0.65^b	-11.45±0.64^b^c	16.67±0.87^b
	8	5.4±0.1^b	0.14±0.00^c	42.71±0.47^b	-9.70±1.14^a^b	16.08±0.64^b
	10	6.0±0.3^a	0.19±0.01^a	39.73±0.52^c	-8.02±1.43^a	19.83±0.50^a
	13	5.7±0.1^a^b	0.16±0.00^b	38.56±0.39^c	-7.05±1.84^a	17.92±0.82^a^b
Gilsang	0	4.0±0.0^c	0.08±0.00^d	46.35±0.76^a	-11.79±0.37^b	16.43±0.89^a
	3	4.6±0.1^b	0.10±0.00^c	42.56±0.60^b	-11.35±0.25^b	14.67±0.54^a
	6	4.6±0.1^b	0.11±0.00^b^c	41.48±0.33^b	-10.03±0.38^a	11.87±0.47^b
	8	4.6±0.1^b	0.12±0.00^b	41.74±0.42^b	-9.51±0.40^a	10.14±0.35^b
	10	4.9±0.0^a	0.13±0.00^c	37.90±0.41^c	-9.73±0.49^a	11.67±0.87^b
	13	5.0±0.1^a	0.14±0.00^a	37.98±0.35^c	-9.11±0.30^a	11.36±0.60^b
Cheongyang	0	5.0±0.1^e	0.19±0.00^a^b	45.02±0.46^a	-12.08±0.44^d	16.50±0.99^a
	3	5.6±0.1^d	0.16±0.01^b^c	41.19±0.22^b	-11.61±0.26^c^d	13.70±0.50^b
	6	6.1±0.1^b^c	0.19±0.00^a	41.19±0.24^b	-10.90±0.19^b^c	12.22±0.37^b^c
	8	5.8±0.2^b^c	0.16±0.01^c	41.68±0.25^b	-9.80±0.17^a^b	10.05±0.27^d
	10	6.8±0.2^a	0.20±0.00^a	38.45±0.36^c	-10.48±0.38^b^c	12.83±0.76^b^c
	13	6.4±0.1^a^b	0.19±0.01^a	37.83±0.45^c	-8.86±0.69^a	11.33±0.93^c^d
Significance
Cultivar (A)		***³⁾	***	***	NS	***
Storage period (B)		***	***	***	***	***
A×B		*	***	NS	NS	***

¹⁾Data at 0 day represent the initial value of green peppers before storage at first day after harvest.
²⁾Means with the same lowercase letter within the column were not significantly different at p<0.05 with Duncan’s multiple range test.
³⁾NS, *, **, and *** nonsignificant or significant at p<0.05, 0.01 and 0.001, respectively.