Effects of solar drying on color change in chili pepper (Capsicum annuum L.)

Abstract

The pepper, considered a fruit, has a fluffy texture and comes in various colors, such as red, green, yellow, and orange, each with various properties and flavors. In this study, experimental research was carried out on the solar drying of pepper peppers of different colors: red, green, yellow, and orange, using direct drying methods, such as drying in the open air, in the cabinet with natural convection, and the cabinet with forced convection. The objective was to analyze the impact of drying on the color of each variety by evaluating it in the CIELAB system. The results showed that drying rates were similar regardless of the color of the chili—however, forced convection drying preserved color better than natural convection drying, resulting in further color degradation. The values of L*, a*, and b* revealed that the open-dried green pepper acquired a dark, dry green color, the yellow pepper showed dark yellow to brown colors, the red pepper turned a dark reddish tone, and the orange pepper obtained an opaque color close to light browns. Among the different methods evaluated, the yellow pepper maintained its color better. The tests were carried out at the Faculty of Engineering of the Autonomous University of Campeche, in a hot and humid climate, located between parallels 17°49' and 20°51' north latitude and meridians 89°06' and 92°27' west longitude.