ABSTRACT
Capsicums, like all other agricultural commodities, contain a high moisture content and vary considerably in shape, texture, size, colour and pungency. Hence, their pre-treatments – curing, cleaning and methods of processing – also vary to some extent. During their postharvest processing, they are subjected to different types of unit operations such as washing, curing, drying, clearing, grading and packaging, until they are ready for the consumer or for the terminal market. Such post-harvest processing technology should ensure the proper conservation of the basic qualities of the chillies for which they are valued, namely aroma, flavour, pungency or bite factor and colour. All these aspects are briefly covered in this chapter.
