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Current Category » Crop Production - Rabi Season

Drying of Chilli

1. The picked red chillies are dried in the sun on the floor for 4 to 5 days.
2. They should be stirred daily for uniform drying and developing good colour.
3. Artificially chillies are dried to 500 to 540 C temperature for two to three days.
4. Dried chillies are graded according to colour and size.
5. Immature chillies develop yellowish colour and should be separated during grading.
6. Good quality chillies can be obtained from first two pickings in a rainfed crop and upto four pickings in an irrigated crop.
7. Good quality chillies can be obtained from first two pickings in a rainfed crop and upto four pickings in an irrigated crop.
8. Healthy, well developed and dried chillies from first picking are store for seed purpose.
9. The colour of chillies fades after storing for more than 5 to 6 months.

Current Category » Crop Production - Rabi Season