Traditional Serbian pepper cultivars ‘Kurtovska ajvaruša’, ‘Grkinja babura’, and ‘Duga bela ljuta’ were stored under different conditions (10 °C, 4 °C, and 4 °C with pre-storage hot water dipping-HWD) for 21 days plus a 3-day shelf life. The main quality parameters measured included mineral content, total soluble solids (TSS), titratable acidity (TA),sugar content (glucose, fructose), organic (ascorbic and citric) acid content, and total phenolic content (TPC). Principal component analysis (PCA) revealed cultivar-specific responses to storage treatments. Cultivar specificity is a crucial determinant in defining optimal conditions for the preservation of phytochemical composition. The cultivar ‘Kurtovska ajvaruša’ showed the highest retention of phenolic compounds when stored at 4 °C following hot water treatment (HWD), whereas ‘Grkinja babura’ should be stored at 4 °C (without hot water treatment, as it provides no additional benefits) for up to 21 days, as this ensures balanced preservation of sugar and organic acid contents while maintaining high sensory quality of the fruit. ‘Duga bela ljuta’ exhibited superior ascorbic acid preservation at 10 °C, reaching 104.4 mg/100 g. Optimizing postharvest storage conditions is essential for maintaining the nutritional quality of traditional pepper cultivars intended for both fresh consumption and processing.
Milenković et al. (Sat,) studied this question.