Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annuum L.)
1993
Lownds, N.K. | Banaras, M. | Bosland, P.W.
Physical characteristics [initial water content, surface area, surface area: volume (SA:V) ratio, cuticle weight, epicuticular wax content, and surface morphology] were examined to determine relationships between physical properties and water-loss rate in pepper fruits. 'Keystone', 'NuMex R Naky', and 'Santa Fe Grande' peppers, differing in physical characteristics, were stored at 8, 14, or 20C. Water-loss rate increased linearly with storage time at each temperature and was different for each cultivar. Water-loss rate was positively correlated with initial water content at 14 and 20C, SA:V ratio at all temperatures, and cuticle thickness at 14 and 20C. Water-loss rate was negatively correlated with surface area and epicuticular wax content at all temperatures. Stomata were absent on the fruit surface, and epicuticular wax was amorphous for each cultivar.
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