RELATIONSHIPS BETWEEN POSTHARVEST WATER-LOSS AND PHYSICAL-PROPERTIES OF PEPPER FRUIT (CAPSICUM-ANNUUM-L)

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 bet ween physical properties and water-loss rate in pepper fruits. 'Keysto ne', 'NuMex R Naky', and 'Santa Fe Grande' peppers, differing in physi cal characteristics, were stored at 8, 14, or 20C. Water-loss rate inc reased linearly with storage time at each temperature and was differen t for each cultivar. Water-loss rate was positively correlated with in itial water content at 14 and 20C, SA : V ratio at all temperatures, a nd cuticle thickness at 14 and 20C. Water-loss rate was negatively cor related with surface area and epicuticular wax content at all temperat ures. Stomata were absent on the fruit surface, and epicuticular wax w as amorphous for each cultivar.