K Rajendra Prasad S Amarendra Reddy and P Narayan Reddy

An experiment was conducted on color chili variety Indam-5 to find out the effective chemical treatment and drying method for better quality dry chilies. The result showed that there was significant difference among the drying methods and postharvest chemical treatments for all the quality parameters except in weight loss during drying (%), pod length (cm) and pod circumference (cm). Oven drying (40 h) was found to be efficient method as compared to sun and polyhouse drying in time to reach 8-10% moisture. Lowest percent (5.85) of damaged pods, highest percent of oleoresins (8.91), highest capsaicin (0.52%) recorded in oven drying. Minimum (6.91%) percent of damaged pods, maximum content of oleoresin (8.78%), highest capsaicin (0.50) and Capsanthin (38828) were recorded in Calcium chloride treated pods. Among the interactions, calcium chloride with polyhouse drying resulted the minimum (5.18%) percent of damaged pods, maximum content of oleoresin (9.82%), maximum Capsanthin (40650) than other treatments.

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