Effect of different pretreatments, drying methods and packaging materials on physico-chemical properties of red chilli (Capsicum annuum L. var. Warangal Chapata)

A study was carried out to study the effect of pretreatments, drying methods and packaging materials on physico-chemical properties of red chilli (Capsicum annuum L. var. Warangal Chapata). Treatment T₈ - Hot air oven drying + CaCl₂ (0.5%) + Na₂S₂O₅ (0.5%) + polypropylene HDPE white bags had retained maximum values for surface colour measurement (L*, a* and b*) of fruit and capsanthin (ASTA units), whereas minimum values for browning index and non-enzymatic browning over the storage period. Maximum and minimum values for rehydration ratio were recorded in Treatment T₁₀ - Hot air oven drying + ethyl oleate (2%) + K₂CO₃ (1%) + polypropylene HDPE white bags and T₁ - Sun drying + CaCl₂ (0.5%) + Na₂S₂O₅ (0.5%) + gunny bags respectively. The physico-chemical properties of red chilli (Capsicum annuum L. var. Warangal Chapata) can be best preserved with Treatment T₈ - Hot air oven drying + CaCl₂ (0.5%) + Na₂S₂O₅ (0.5%) + polypropylene HDPE white bags.