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Fruits of ´Manita´, a red pepper cultivar, and ´HL´, a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air (65℃), and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest (153.6∼168.4), and those of sun- and hot sir-dried ones were 119.2∼131.5. Excessive hor-air drying decreased the redness by about 9∼15% compared to normal hot-air drying. For HL, ASTA values (150.3∼171.7) of indoor-dried red peppers were much higher than other dried pepers. Red pigment in HL was destroyed easily during sun drying, showing values of only 49.2∼69.2. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.
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