Table 1. Seed browning, flesh browning and epidermis whitening of dried green hot pepper and drying time according to drying methods combined with temperatures

Drying method	Temp. (°C)	Drying time (h)	Seed browning index1)	Flesh browning index2)	Epidermis whitening index3)
Hypobaric drying	35	48	0.87±0.09b6)	0.00±0.00f	2.89±0.07a
	40	31	0.93±0.06b	0.85±0.04d	1.36±0.17c
	45	26	1.20±0.04a	1.78±0.09b	0.37±0.09d
	40/454)	27	0.44±0.07c	0.63±0.06e	1.89±0.19b
Hot-air drying	40	42	0.62±0.06c	0.00±0.00f	3.00±0.00a
	50	23	0.62±0.04c	1.00±0.02d	1.17±0.13c
	60	15	0.83±0.05b	2.52±0.01a	0.41±0.02d
	50/605)	16	0.49±0.01c	1.24±0.09c	1.15±0.05c
Significance		−	***	***	***

Seed browning index: 0=whitish yellow, 1=brown, 2=dark brown, 3=black.
Flesh browning index: 0=green, 1=dark green, 2=51-80% browning, 3=81-100% browning.
Epidermis whitening index: 0=green, 1=5-10% whitening, 2=11-50% whitening, 3=51-100% whitening.
After dry until 80% weight loss at 40°C and then dry at 45°C.
After dry until 80% weight loss at 50°C and then dry at 60°C.
Mean±SE (n=3) separation within columns by Duncan’s multiple range test at p<0.05.
Significant at p<0.001, respectively.