Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits

•The ripening process had more influence on the biosynthesis of hot pepper volatile compounds than the treatments applied, due to the peculiar climacteric character of the fruit.•The ethylene perception seems to be important for the aroma formation in the beginning of the hot pepper ripening.•MeJA delayed the production of volatile compounds in pepper and increased levels of hexanal at the end of fruit ripening, independently of ethylene.