Freshness indicator selection and monitoring of red paprika (Capsicum annuum L.) based on volatile organic compounds (VOCs) analysis using an electronic nose

Red paprika (Capsicum annuum L.) quality maintenance during storage and distribution is crucial, with storage temperature significantly impacting physiological changes and freshness. This study evaluated the effects of two storage temperatures (10 °C and 20 °C) on red paprika quality attributes and aimed to identify freshness indicators through volatile organic compounds (VOCs) analysis using a non-destructive electronic nose (E-nose) system. Among the quality changes, color (a* value), firmness