This study aimed to investigate the impact of different packaging materials and storage conditions on the quality characteristics of dried Byadgi red chilli. Chilli samples were stored in Low-Density Polyethylene (LDPE), Gunny bags, Nylon net bags and double-layer plastic bags under both cold (5±2 °C) and ambient conditions. Over a period of six months, monthly analyses were conducted to examine changes in ascorbic acid, capsanthin, aflatoxin B1 and browning index. Statistical analysis revealed that chilli stored in double-layer packaging material under cold storage conditions exhibited superior preservation characteristics. These samples retained the highest ascorbic acid and capsanthin content. Simultaneously, they demonstrated lower levels of aflatoxin B1 and reduced browning index.

Byadgi chilli, storage, quality

After 180 days of cold storage, the dried red chilli stored in double-layer packaging material kept under cold storage conditions was found to be superior among packaging materials and storage conditions, because of the ability of double-layer packaging material to retain the highest ascorbic acid and capsanthin content, while simultaneously exhibiting lower levels of aflatoxin B1 content and browning index.

Pooja, M.D. Jameel Jhalegar, Thippanna K.S., Ambreesh, Shiddanagouda Yadachi and Abdul Kareem M. (2023). Evaluating the effect of packaging materials and storage methods on quality attributes and aflatoxin content of dried Byadgi chilli. Biological Forum – An International Journal, 15(12): 114-120.