What is it about?

This work is to delay the changes of color appearance in dried chili is optimized using effective and practical methods. Manipulating simple and safe postharvest innovation, namely MAP, is recommended to maintain quality, which could extend the shelf life of dried chili during storage.

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Why is it important?

This finding provides an optimum solution to apply for producing dried chili during prolonged storage.


I hope this conducting trial could be a model to upscale for commercial usage and provide some effective models to the audients.

Wissanee Pola
Suranaree University of Technology

Read the Original

This page is a summary of: Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage, Journal of Food Processing and Preservation, October 2021, Wiley, DOI: 10.1111/jfpp.15967.
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