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BLATIONSHIP OF PHYSICAL PROPERTIES TO POSTHARVEST WATER LOSS IN PEPPER FRUITS (CAPSICUM ANNUUM L.)

MUHAMMAD BANARAS* ,NORMAN K. WWNDS AND PAUL W. BOSLAND

Abstract: Relationship between physical properties affecting postharvest water loss in pepper fruits wereexamined. Three pepper types viz., 'Keystone' (Bell Pepper), 'NuMex R Naky' (long green) and 'Santa AI Grande' (yellow Wax) were significantly different in their initial water content, fruit surface area, fruit surface area to volume ratio, cuticle weight and epicuticular wax content. The rates of postharvest water loss at 8,14 and 20°C were significantly different in the three pepper types. Postharvest water loss was not related to initial water content at any storage temperature or cuticle weight at 8°C. Large sized leyitone' fruits with small surface area to volume ratio and high epicuticular wax contents lost weight at significantly lower rate. No stomata on the surface of pepper fruits were found. Epicuticular wax was generally amorphous.

Department of Agronomy and Horticulture, New Mexico State University, Las Crnces, NM, 88003, USA.
Corresponding Author: Vegetable Crip Research Program, National Agriculture Research Centr, Park Road, Islamabad, Pakistan.