*3.5. Changes in Hydrogen Peroxide Content*

The hydrogen peroxide level increased slightly until week 1 in all fruits. In week 2, the increase was almost 3.6-fold in HWT-3 min and HWT-5 min fruits and continuously increased until the finale of storage; whereas in HWT-1 min fruit, the content of H2O2 was relatively low and stable from week 1 to week 3 but significantly increased by week 4. HWT-1 min showed a lower H2O2 content than HWT-3 min, HWT-5 min, and the control (Figure 7).

**Figure 7.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on hydrogen peroxide content in red sweet pepper fruit during storage at 10 ◦C. Data represent means ± S.E. (n = 3). Different letters on bars are significantly different (*p* < 0.05).

#### *3.6. Changes in Total Ascorbate and Dehydroascorbate Contents*

The level of total AsA in HWT-1 min fruit slightly increased by week 1 but gradually decreased thereafter until the end of storage and was at a higher level than those in HWT-3 min, HWT-5 min, and the control. Prolonged heat treatments (3 and 5 min) showed a lower total AsA level and had a trend similar to that of HWT-1 min (Figure 8A). Heat treatment increased the total AsA and DHA in comparison with the control except at longer exposure times (3 and 5 min), in which excessive treatments induced heat damage in red sweet pepper fruits.

**Figure 8.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on (**A**) total ascorbate and (**B**) dehydroascorbate (DHA) contents in red sweet pepper fruit during storage at 10 ◦C. Data represent means ± S.E. (n = 3). Different letters on bars are significantly different (*p* < 0.05).

The content of DHA in HWT-1 min fruit increased sharply, by approximately 1.5 times, at 1 week and then gradually declined; the level was higher than that in HWT-3 min, HWT-5 min, and the control regardless of the storage time (Figure 8B).

### *3.7. Changes in Reduced Glutathione and Oxidized Glutathione Contents*

The content of GSH in HWT-1 min fruit increased after storage for 1 week and then significantly decreased at week 4; the level was higher than those in HWT-3 min, HWT-5 min, and the control fruit. By contrast, HWT-3 min, HWT-5 min, and control fruits indicated a rapid decline of the GSH content after storage for 1 week and were maintained at a lower level during the storage at 10 ◦C for 4 weeks (Figure 9A).

**Figure 9.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on (**A**) reduced glutathione (GSH) and (**B**) oxidized glutathione (GSSG) contents in red sweet pepper fruit during storage at 10 ◦C. Data represent means ± S.E. (n = 3). Different letters on bars are significantly different (*p* < 0.05).

The GSSG level had a tendency similar to that of the level of GSH in HWT-1 min fruit, which sharply increased at week 1 and gradually decreased thereafter, and was higher than those in HWT-3 min, HWT-5 min, and control fruits until the final storage period (Figure 9B).
