Table 1
Changes in the Moisture content of yellow paprika according to drying methods

Samples1)		Storage period (day)				F-value
		1	5	10	15
		Moisture content (%)	HADP	16.72±0.552)^c3)^A4)	16.42±1.32^cB		59.69±1.41^aA	31.85±1.45^bA	808.49^***
CADP	10.30±1.36^cB		45.03±1.22^aA	47.06±0.69^aB	34.17±1.51^bA	561.09^***
FDP	11.19±0.32^cB		8.10±0.19^dC	21.35±2.25^aC	18.19±0.90^bB	74.75^***

F-value		47.71^***5)	1032.04^***	457.38^***	129.49^***

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.