Two packing types and exponsure to ethylene, in room and refrigerator conditions, were studied for fruits of sweet pepper Agronomico 10G. After 5 day intervals the fruits were weighed. It was concluded that the best temperature range for sweet pepper preservation is 7 to 9°C; at these temperatures, the best packaging was aluminium trays covered with 0,0165 mm PVC film. Potassium permanganate in perforated capsules showed no evident effect as ethylene absorbent. After 30 days fruit losses were very high due to senescence and/or disease incidence.
packaging; temperature; postharvest preservation; peppers
