*3.2. Changes in Quality Attributes*

Weight loss continued to increase over the storage period (Figure 3). The accumulated losses did not differ statistically after storage for 1 and 2 weeks. The HWT-3 min and HWT-5 min fruits exhibited significant loss of water by week 4 and had higher losses than HWT-1 min and control fruits.

**Figure 3.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on weight loss 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).

It was found that there was no significant difference of *L*\*, *a*\*, or *b*\* between hot water-treated fruits and the control fruit during storage at 10 ◦C for 4 weeks (*p* > 0.05) (Figure S1).

The overall quality of sweet pepper fruits declined during prolonged storage in all treatments (Figure 4). HWT-1 min fruits had a higher overall quality score until the end of storage, while HWT- 5 min fruits lost the market potential after storage for 3 weeks; control and HWT-3 min fruits were below the marketable level at week 4 (as the score was less than 3).

**Figure 4.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on overall quality 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).

#### *3.3. Changes in Electrolyte Leakage*

The value of electrolyte leakage in the initial time was about 30% (Figure 5). After 4 weeks of storage, the electrolyte leakage sharply increased to 67% in HWT-5 min fruit and gradually increased to 50% in HWT-3 min and the control fruit, whereas fruits treated for 1 min had a slight increase (40%). During low-temperature storage, HWT-1 min was given a moderate heat treatment to reduce cold stress, HWT-3 min had no positive effect, and an excessive exposure time—HWT-5 min—triggered cell damage that caused electrolyte leakage that was higher than those in HWT-1 min, HWT-3 min, and the control.

**Figure 5.** Effect of hot water treatment (55 ◦C for 1, 3, 5 min) on electrolyte leakage 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).
