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

Abstract

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.