Bell pepper quality can deteriorate during distribution and storage, and often develop disorders. Thus, the effectiveness of micro perforated modified atmosphere packaging (MAP) technology on targeted metabolites associated with fruit quality and physiological disorders in ‘Volante’ and ‘Sirocco’ bell pepper cultivars was investigated over a period of up to 3 weeks at 22 °C. The perforated MAP reduced weight loss and retained pericarp firmness. The soluble solids and carbohydrates, and organic acid contents were lower in the perforted MAP-treated fruits than untreated fruits. Fruit shriveling decreased after MAP treatment. In both cultivars, proline and gamma-aminobutyric acid (GABA) levels were lower in MAP-treated fruits than in untreated fruits of both cultivars. Fatty acid levels were not affected by the perforated MAP treatment but were influenced by the cultivar and storage time especially in ‘Volante’. Overall, the results indicate that the micro perforated MAP treatment can suppress weight loss and retain pedicel firmness, reducing the bell pepper shriveling at ambient temperature and thus prolonging their shelf life.

甜椒的质量在分配和储存过程中会变质，并且经常出现紊乱。因此，微穿孔气调包装 (MAP) 技术对 'Volante' 和 'Sirocco' 甜椒品种中与果实品质和生理紊乱相关的靶向代谢物的有效性在 22°C 下长达 3 周的时间里进行了研究。穿孔的 MAP 减少了重量损失并保留了果皮的硬度。穿孔MAP处理的水果中可溶性固体和碳水化合物以及有机酸的含量低于未经处理的水果。MAP处理后果实枯萎减少。在这两个品种中，MAP 处理的果实中脯氨酸和 γ-氨基丁酸 (GABA) 水平低于两个品种的未经处理的果实。脂肪酸水平不受穿孔 MAP 处理的影响，但受品种和储存时间的影响，特别是在'Volante'中。总体而言，结果表明，微穿孔 MAP 处理可以抑制重量减轻并保持花梗的硬度，减少甜椒在环境温度下的萎缩，从而延长其保质期。