Table 4
Changes in the acidity of yellow papr ika according to drying methods

Samples1)		Storage period (day)				F-value
		1	5	10	15
		Acidity (%)	HADP	1.92±0.102)b3)B4)	4.50±0.36aB		4.59±0.39aB	3.39±0.37aB	12.48**
CADP	3.24±0.41bA		3.87±0.24aB	4.47±0.42aB	3.63±0.95bB	10.29**
FDP	3.54±0.61bA		7.23±0.53aA	6.30±0.48aA	7.20±0.39aA	11.27**
F-value		12.02**5)	61.82***	17.04**	34.03**

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<0.01, ^***p<0.001.