Wax coating affects postharvest shelf-life of non-cooled sweet pepper

Investigations were carried out to determine the effect of wax coating on physical and quality parameters in sweet pepper (Capsicum annuum) cv. Indra under ambient storage (25±5 oC). Wax coating with carnauba wax at 2% produced the lowest physiological loss of weight (PLW), and increased shelf-life, total soluble solids (TSS), total sugar content and ascorbic acid. Wax concentration of > 2% coating had little or no effect, on physical and biochemical characters. This suggested that 2% wax coating increased the shelf life, while concentration of > 2% did not enhance its shelf life.