Sweet pepper is susceptible to relatively fast quality changes and its quality is influenced strongly by water or mass losses
mainly due to transpiration processes during post-harvest. The aim of this study was the investigation of different storage
conditions' effect on quality maintenance of pepper using surface thermal imaging, measurement of overall static stiffness
and low-mass impact stiffness as non-destructive methods. Post-harvest keeping quality of pepper samples increased and unfavourable
quality degradation was prevented under low, non-chilling temperatures together with the use of LDPE-packaging film resulted
in high quality and fresh appearance after more than two weeks long storage period.