ABSTRACT
Capsicum fruits, both red ripe and green, are used for imparting pungency and flavour to food. Sweet peppers are mainly used at the green stage as salad and for cooking. In addition to providing pungency and flavour to the food, Capsicum is also a good source of vitamins A and B, and has several medicinal and insecticidal properties (Zibokere, 1994). Recently, the paprika types have been used extensively as a source of natural dye because of their deep red fruits. Capsicum fruits, whether they are used as green or red ripe fruit, fleshy or dried, as medicine or dye or for seed purposes, are to be stored for varying periods of time before they are used. Therefore, it is very important that the fruits retain their original characteristics and suffer very little deterioration during storage. Thus, the storage of Capsicum needs special attention.
