Author(s):

Ravi Kumar, Vivak Kumar, Kavindra Singh, Tarun Kumar, Vipul Choudhary and Sunil

Abstract: Due to highly perishable nature chilies commonly encountered various postharvest problems; to deal such problems, drying was done using hot air oven and tray dryer. Three different temperatures (50, 60 & 70 °C) use in both dryers. Before drying chilies were chopped and dipped in Butylated-Hydroxy-Anisole and Potassium Carbonate solution. Overall drying rate increased with temperature in both dyers. Drying of dipsol green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 532.91±1 % d.b.

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