Methods of drying on fruit quality of Byadagi chilli

Abstract

The experiment was conducted to study the effect of different drying methods in red chilli (Byadagi dabbi) at Horticultural Research and Extension Station, Devihosur, Haveri, Karnataka, during 2016 and 2017 in rabi season. Drying in solar tunnel dryer method is found to be the best option in field situation for reducing the average drying period (6.0 days) and significantly least per cent of white fruits (7.5 %), as compare to other treatments. This was mainly due to increased average maximum temperature (54.2 0C), minimum temperature (29.2 0C) and reduced relative humidity (57 %) compared to outside temperature (Tmax - 36 0 C & Tmin-18 0C and RH – 74%). This resulted in rapid loss of moisture from the fruits and ultimately reduced the drying period and fruit whitening. The fruit quality parameters were not significantly affected by the methods of drying in chilli.