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Postharvest:
Drying Chili Pepper Production |
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For dry chili, it is important to preserve the red color of the mature fruits. Drying fruits in the sun is a common practice, but this tends to bleach the fruits, and rainfall and dew promote fruit rot. |
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Solar dryers have been developed, but they require fairly constant sunshine. Cloudy weather increases the drying time and the risk of spoilage. Blanching the fruit in hot water (65°C for 3 minutes) and removing the pedicel and calyx can decrease drying time, increase color retention and reduce post harvest losses. If ovens are available, dry fruits for 8 hours at 60°C, then reduce the temperature to 50°C and continue until fruits are completely dry (about 10 more hours). |
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Title
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| Transplanting | Field
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| Irrigation | Staking | Weeds | Diseases | IPM | Harvesting | Fresh Use | Drying | More Information AVRDC Home | Learning Center Home | Pepper Home |