Contol-14d
Paprika fruits (Sirocco, red color), harvested at approximately 80-85% maturity stage, were immediately treated with 20% CO2 (mixed with ambient air) or left untreated in a commercial cardboard box for 3 h in a closed chamber. The fruits were stored in a covered cardboard box at 4C (cold storage) for 14 d for 14 d, followed by additional 2 d at 20C (14 + 2 d; retail condition). CO2-induced transcriptomic changes on days 0, 14, 14+2 were analyzed by RNA-seq.