Table 2. Changes in soluble solids content(SSC), titratable acidity (TA), and skin color variables of green pepper fruit in three green pepper cultivars stored at 4℃ for 14 days followed by 5 days at 20℃

Cultivar	Storage period(days)	SSC(˚Brix)	TA(%)	Lightness(L)	Redness(a)	Yellowness(b)
Kkwariput	0¹⁾	5.0±0.1^c²⁾	0.20±0.01^b	46.87±0.51^a^b	-14.29±0.17^d	21.23±0.76^a
	7	5.6±0.1^a^b	0.25±0.00^a	45.45±0.48^b^c	-12.58±0.18^c	18.24±0.51^b
	14	5.8±0.2^a	0.23±0.01^a	42.06±0.53^d	-12.46±0.22^c	19.04±0.37^b
	14+2	5.8±0.2^a	0.19±0.01^b	44.28±0.50^c	-9.39±0.24^b	16.33±0.59^c
	14+5	5.3±0.1^b^c	0.12±0.01^c	48.28±0.52^a	-8.13±0.82^a	18.63±0.79^b
Gilsang	0	4.8±0.1^c	0.16±0.04^a	45.91±0.39^a	-13.39±0.19^d	18.84±0.47^a
	7	5.6±0.1^b	0.20±0.00^a	42.91±0.24^b	-10.60±0.17^c	13.87±0.26^c
	14	6.1±0.1^a^b	0.18±0.01^a	40.09±0.34^c	-11.16±0.26^c^d	15.81±0.46^b
	14+2	6.2±0.4^a	0.17±0.01^a	42.98±0.30^b	-7.93±0.35^b	13.20±0.82^d
	14+5	6.5±0.1^a	0.18±0.00^a	44.96±0.40^a	-2.91±2.00^a	12.46±0.69^c
Cheongyang	0	6.7±0.1^d	0.25±0.01^b	45.83±0.26^b	-13.29±0.18^c	18.41±0.38^b
	7	6.8±0.1^d	0.20±0.01^c	45.01±0.29^c	-12.67±0.15^c	18.30±0.37^A^b
	14	8.0±0.2^c	0.22±0.01^b^c	44.04±0.20^d	-13.20±0.24^c	20.34±0.47^a
	14+2	8.6±0.1^b	0.29±0.00^a	47.65±0.34^a	-1.18±1.15^b	18.68±0.53^b
	14+5	9.4±0.2^a	0.29±0.01^a	47.27±0.17^a	13.99±3.64^a	18.24±0.29^b
Significance
Cultivar (A)		***³⁾	***	***	***	***
Storage period (B)		***	NS	***	***	***
A×B		***	***	***	***	***

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.