Storage temperature profoundly influences the storability of paprika
(Capsicum annuum L.). However, the impact of storage
temperature on storability and its association with the antioxidant activity of
paprika are poorly understood. In this study, we evaluated the storage
attributes, activity, and gene expression levels of antioxidant enzymes in
paprika stored at 4, 10, and 20° for 14 d and then at 20° for an
additional 5 d (14+5 d; retail conditions). Storage at 10°C
effectively mitigated pitting, stalk browning, shriveling, and decay while
significantly enhancing the marketability of paprika. The fruits stored at
4°C were prone to pitting, whereas those stored at 20°C were
sensitive to stalk browning and decay. Moreover, paprika stored at 10°C
exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
activity and total phenolic content than those stored at 4 and 20°C,
indicating improved antioxidant activity. Additionally, storage at 10°C
upregulated the expression levels of the antioxidant genes,
catalase and peroxidase, suggesting the
mechanism underlying the quality enhancement of paprika. Our findings suggest
that paprika storage at 10°C alleviates chilling injuries, preserves the
quality and marketability, and enhances the antioxidant potential of paprika.
These findings provide insights into how temperature influences the quality and
minimizes post-harvest losses during the storage and distribution of
paprika.