Abstract
Chilli (Capsicum annuum L.) is one of the important commercial crops of India. It is a crop of tropical and subtropical regions and requires a warm humid climate. Chilli is a highly perishable vegetable with a short shelf-life and commonly encounter postharvest problems; to deal such problems, drying was done using hot air oven. Three different temperatures (50, 60 and 70 °C) use in hot air oven. Before drying chillis were slitted and treated with Butylated Hydroxy Anisole and Potassium Carbonate solution. Overall drying rate increased with temperature in hot air oven. Drying of dipsol green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 84.20±1 % w. b.
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