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Treatments of bellpeppers (Capsicum annuurn, L.) with hot water at 45C for I5 min or 53C for 4 rnin prior to storage at 8C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shriveling during storage. When hot water treated pepper fruits were subsequently placed in low density polyethylene bags, storage quality of these peppers improved tremendously including retention of firmness, reduction of water loss, retardation of color change, and alleviation of chilling injury. Total soluble solids, titratable acidity. and pH values in the pepper fruit were generally not affected by these treatment. A 4 rnin dip at S3C followed by packaging with 0.065 mm low density polyethylene film was vely effective in maintaining pepper quality. This treatment inhibited respiration rate, reduced decay, retained turgidity and green color, and maintained excellent overall quality after 28 days of storage at 8C. Hot water treatment combined with polyethylenejilm packaging is a promking technique for improving the storage quality of bell peppers.'To whom to direct inquiries to: Phone/fax: 52(62)804422