Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments.

However, during the whole storage period, L* values of all samples showed a decreasing trend.

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In addition, water loss will also affect the content of soluble solids 39 .During the whole storage period, the TSS content of all samples showed a trend of first increasing and then decreasing at the turning point of 120 days, which was related to the increase of respiration and evaporation rate of the pepper sample in the early storage period, and the starch in the pepper pulp was degraded into soluble sugar 40 , 41 .

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