Apple and capsicum cuticles were isolated enzymatically from mature fruits and the effect of storage temperature on phase transition of the lipid components in the cuticle was examined using differential scanning calorimetry (DSC). It was found that the cuticular membrane underwent an endothermic transition attributed to melting of the waxes present in the cuticle. On storage at low temperatures the cuticular membrane underwent a change in structure and the melting enthalpy of the waxes present decreased as seen by DSC.