“…The following aroma compounds, 3-carene (red pepper, rubbery), hexanal (green), 2-isobutyl-3-methoxypyrazine (green a), limonene (citrus), isopropyl myristate (bland), methyl salicylate (green, sweet, phenolic), a-pinene (green), a-copaene (woody, spice), (E, Z) 2,6-nonadienaldhyde (spicy), octanal (fruity), E)-decadienal (medicinal or chalky), geranyl acetone (sweet/citrus/ester), 1-octene-3-on (mushroom odour) were noted after postharvest storage in the sweet pepper 'HTSP-3'. These aroma compounds were reported in sweet peppers by several researchers (Garruti et al, 2013;Luning et al, 1994). Among these odour active compounds (E, Z) 2,6-nonadienaldhyde and geranyl acetone were significantly higher in red peppers grown under pearl nets after postharvest storage.…”