Green bell pepper (Capsicum annuum L.) is one of the most important fruit in Mexico both in production and marketing, especially for exportation. Bell pepper fruit is a remarkable source of vitamin C and phenolic compounds (Raffo et al., 2007). However, it is highly perishable due to accelerated dehydration and susceptibility to fungi decay, mainly Botrytis cinerea and Alternaria alternata (González-Aguilar et al., 1998). The implementation of optimal storage conditions (temperature and relative humidity) protects the fruit from decay and preserves its bioactive compounds. However, when bell pepper is stored at temperatures below 7°C, chilling injury (CI) and