California-type sweet pepper (C. annuum L.) fruits were collected from plants grown in plastic-covered greenhouse (Syngenta Seeds, Ltd, El Ejido, Almería, Spain). Fruits from five different plants were harvested at three different developmental stages: green immature, breaking point (BP), and ripe red. The selected fruits had the same visual characteristics (size, shape, and color) for each stage.
NO treatment at the BP stage was carried out according to Palma et al. (2018) (link). Basically, BP pepper fruits were placed in an NO-enriched atmosphere (5 ppm) in a hermetic box for 1 h, and then stored at room temperature for 3 days. Then, samples were frozen in liquid nitrogen and kept at –80 °C until processing.
NO treatment at the BP stage was carried out according to Palma et al. (2018) (link). Basically, BP pepper fruits were placed in an NO-enriched atmosphere (5 ppm) in a hermetic box for 1 h, and then stored at room temperature for 3 days. Then, samples were frozen in liquid nitrogen and kept at –80 °C until processing.
