Relationship of cuticle development with water loss and texture of pepper fruit

Postharvest water loss in pepper fruit (Capsicum annuum L.) reduces its shelf life. Fruit texture is one of the most important components quality for consumers. In this study, anatomical traits related to postharvest and were assessed. There was a strong positive relationship between thickness cuticular membrane, weight, total cutin polysaccharide-cutan weight. An amorphous fibrous structure that forms path diffusion increases observed thick cuticle pericarp. addition, correlations hardness exocarp weight content, content found. These results indicate membrane wedged subepidermal cells may influence through pericarp with high polysaccharide have hard tough texture.