Effects of different storage conditions on quality of dried pepper

In order to provide quality changing trends and specific values of dried chilli pepper during storage to operators and consumers, understand the main factors affecting dried chilli pepper quality storage, scientific storage, and reduce losses during storage, the chili pepper varieties (lines) "L14" and "Shanjiao 2006" were used as material. The dried chilli pepper has been stored under 3 different storage conditions (i.e. cold with dark, room temperature, and room temperature with dark) for 8 months. The changes of main quality characters were determined regularly during 8 months storage. The results showed that the capsaicin, red pigment, vitamin C and soluble protein content in 2 varieties (lines) decreased with prolonged storage time. However, the soluble sugar content in 2 varieties (lines) was raised along with the storage time. The significant differences of experimental data were analyzed with Duncan Law. The results showed that the effect of temperature on capsaicin, red pigment reach significant at 0.05 level after 150 days. The effect of temperature on vitamin C and soluble sugar reach significant at 0.05 level and 0.01 level respectively after 30 days. The effect of temperature on others was not significant. The effect of light on the content of red pigment and vitamin C reaches significant at 0.01level after 30 days. The effect of light on others was not significant. Comprehensive consideration of the quality indicators, the cold with dark is the ideal way for dried chilli pepper storage. But from the perspective of the economy, the room temperature with dark is also an ideal way for short-term storage within 150 days.