In the present research it was determined the cooling time of yellow Bell pepper 'Zarco HS' submitted to forced air cooling, using different types of packaging, as well its postharvest conservation under refrigeration at 5,1±0,2°C and 98,6±0,3% RH during a period of 30 days under. The temperature was measured by thermocouples in the chamber, the evaporator, fruit and packs for a total of 48 thermocouples. The analysis of mass loss, humidity content, and firmness index were realized. 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