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The objective of this study was to evaluate the effects of individual seal-packaging in low density polyethylene (LDPE) films and waxing treatments on the storage quality of bell peppers. Waxed and unwaxed fruits were packaged in two LDPE bags of different thickness and permeability, and stored at 10°C and 75% relative humidity (RH) for up to 40 d. The thickness and permeability to oxygen and water vapour of the films were determined. The O₂ and CO₂ levels of the package atmosphere were determined at 3-d intervals. Pepper fruits were also evaluated at 10-d intervals for changes in colour, weight loss, soluble solids, titratable acidity, pH, % decay and sensory characteristics. The activity of alcohol dehydrogenase was used as an indicator of anaerobiosis. Packaging plus waxing significantly delayed fruit senescence, reducing the change of colour, weight loss, firmness, and % decay with respect to the waxed …