Red and yellow fruit from two different local hot pepper cultivars were subjected to several post-harvest dips, including sodium hypochlorite (NaCl0, Javex Bleach diluted to 95 or 190 mg l-1), benomyl, calcium chloride, alum, 'Milton' (sodium hypochlorite solution + 2% sodium chloride solution) and vitamin C, mixed separately to a final concentraion of 500 mg l-1 and packaged in perforated (8 holes, 0.3-0.5 cm diameter) low density polyethylene bags. Fruits were stored at 10°C and evaluated after 3, 6, 9, 12 and 15 days of storage. The loss of fruit quality and rate of decay depended on the cultivar and type of dip. For all the parameters investigated, red fruit appeared to be more perishable than yellow fruit. 'Milton' was the most effective dip. After 15 days, red and yellow fruits dipped in 'Milton' were 90 and 98% free of decay, respectively. In contrast, undipped controls were 24 and 32% decay-free, respectively, for the red and yellow fruits. The next best dip was calcium chloride, with percentage decay-free fruits being twice as high in yellow as in red fruits.