Table 2
Changes in the pH of yellow papr ika according to drying methods

Samples1)		Storage period (day)				F-value
		1	5	10	15
		pH	HADP	5.74±0.012)^a3)^A4)	5.63±0.02^bA		5.14±0.02^dA	5.39±0.03^cA	581.58^***
CADP	5.40±0.01^aB		5.39±0.02^aB	5.15±0.01^bA	5.09±0.01^cC	758.97^***
FDP	5.19±0.01^cC		5.33±0.01^aC	5.34±0.01^aB	5.22±0.02^bB	149.91^***

F-value		2628.50^***5)	314.23^***	375.11^***	193.00^***

HADP, hot air-drying paprika; CADP, cold air-drying paprika; FDP, freeze-drying paprika.
All value are expressed as Mean±SD of triplicate determinations.
^a-dMeans with different superscript in the same column are significantly different (p<0.05) by Duncan’s multiple range test.
^A-DMeans with different superscript in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
^***p<0.001.