Bell peppers (Capsicum annuum L.) at green and red stages were purchased at the Mercado Abastecedor do Porto, Porto, Portugal and immediately transported to the laboratory. Fruit was washed with water containing 100 mg L−1 sodium hypochlorite and adjusted to pH 6.5 with hydrochloric acid, for 3 min. The fruit peduncles, placenta and seeds were removed, and the pericarp was cut into 5 × 1 cm strips and rapidly cooled to 5 ± 0.5 °C.