The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage

Table 1

Changes in , moisture content, and BI of dried peppers during storage.

	Months	C	V	V + LA
	0	0.359 ± 0.001^Aa	0.359 ± 0.001^Aa	0.359 ± 0.001^Aa
	1	0.410 ± 0.001^Ba	0.407 ± 0.002^Ba	0.374 ± 0.001^Bb
	2	0.428 ± 0.001^Ca	0.422 ± 0.002^Ca	0.387 ± 0.004^Cb
	6	0.492 ± 0.003^Da	0.450 ± 0.004^Db	0.404 ± 0.001^Dc
Moisture content (%)	0	10.00 ± 0.01^Aa	10.00 ± 0.01^Aa	10.00 ± 0.01^Aa
	1	10.28 ± 0.18^Ba	10.06 ± 0.17^Aa	10.03 ± 0.24^Aa
	2	10.50 ± 0.06^Ca	10.14 ± 0.21^Ab	10.08 ± 0.16^Ab
	6	15.30 ± 0.19^Da	10.28 ± 0.20^Ab	10.19 ± 0.16^Ab
BI	0	0.193 ± 0.005^Aa	0.193 ± 0.005^Aa	0.193 ± 0.005^Aa
	1	0.202 ± 0.004^ABa	0.198 ± 0.002^ABa	0.197 ± 0.001^Aa
	2	0.204 ± 0.005^ABa	0.200 ± 0.006^ABa	0.199 ± 0.001^ABa
	6	0.206 ± 0.006^Ba	0.202 ± 0.003^Bab	0.201 ± 0.001^Bb

C: control with polyamide/polyethylene film; V: vacuum packaging with polyamide/polyethylene film; and V + LA: vacuum and light-avoided packaging with aluminum polyethylene film. : water activity; BI: browning index. ^A–D represent the significant difference () of dried pepper stored at different period. ^a–c represent significant differences () of dried pepper stored in different packaging.