Table 3
Changes in the Br ix of yellow papr ika according to drying methods

Samples1)		Storage period (day)				F-value
		1	5	10	15
		Brix	HADP	1.30±0.02)^b3)^C4)	1.80±0.00^aB		1.13±0.06^bC	1.67±0.21^aB	24.83^***
CADP	2.00±0.00^aA		1.70±0.00^cC	1.20±0.00^dB	1.83±0.12^bB	107.00^***
FDP	1.83±0.06^dB		2.43±0.06^bA	2.20±0.00^cA	2.87±0.15^aA	74.96^***

F-value		361.00^***5)	427.00^***	964.00^***	47.54^***

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.