2.3. Effect of the selected atmosphere on green and red pepper strips quality
Fresh-cut green and red peppers were prepared as described in section 2.1 and stored in a) air (control) or b) under 5 kPa O2 + 5 kPa CO2 at 5 °C for 0, 7 or 12 days. Five jars containing 30 pepper strips were prepared for each treatment, ripening stage and storage time. The whole experiment was repeated twice. Samples were taken prior to storage after 7 and 12 days and immediately evaluated or otherwise frozen in liquid N2 and stored at −80 °C until analysis.