Different temperatures and films were evaluated for the conservation of 'Magali-R' bell peppers. In the first experiment, fruits were covered with PVC film or wax, and stored under 20ºC and 66% RH. In the second, fruits covered with PVC film or wax, and stored under 22ºC (67% RH); 12ºC (90% RH); and 5ºC (87% RH). Fruits were evaluated for fresh mass, appearance, rot and soluble solids, titratable acidity and ascorbic acid content. The protection of bell peppers with wax or PVC film helped to maintain the appearance, the fresh mass and to protect against rotting, without damages to soluble solids, titratable acidity and ascorbic acid contents, with significant increase in shelf life up to 33 days with storage under 5°C.
Capsicum annuum; wax; PVC film; refrigeration
