Drying Chaotian chili peppers has its own rules; master the key points to dry them well

Chaotian chili peppers are grown on a fairly large area in our province. Throughout the entire production process, field management cannot be neglected, and likewise, scientific drying is a very important step. Right now, Chaotian chili peppers are about to be harvested. Below is a brief introduction to drying methods for the reference of chili growers.

Timely harvesting: the fruits can be harvested once they have all turned deep red. In North China, harvesting is generally done from Cold Dew to Frost's Descent. If grown in small arched sheds or with plastic film mulching, harvesting can be done somewhat earlier; if planted later, the harvest period can be slightly postponed, but harvesting must be completed before Frost's Descent arrives. Otherwise, after frost damage, dried chili products will color unevenly, reducing product quality. Chaotian chili peppers are generally harvested by either pulling up the whole plant or cutting the plant. After harvesting, lay the chili plants flat in the field to dry for 3 to 4 days. If rain occurs during drying, dry them again for 1 to 2 days before transporting.

Whole-plant drying: Whole-plant drying means drying the chili plants together with the peppers, reducing the moisture content of the peppers from about 50% at harvest to 18%-20%. During drying, they must not become moldy, deteriorate, fade, or break. The advantages of whole-plant drying are: the chili fruits remain connected to the stems, branches, and stalks of the plant, and the stems, branches, and stalks lack the cuticle membrane found on the fruit surface, so moisture in the chili fruits can be released through the vascular tissue to the chili plant, thereby speeding up the dehydration of the chili fruits; in addition, it avoids the harm of heat from respiration being hard to dissipate when chili fruits are piled directly for drying, which leads to mold and blackening of the fruits. The specific drying method can use the hanging-plant drying method, that is, using houses and courtyard walls, firmly tying wire or rope, or stretching wire or rope between large trees and wooden stakes. Tie the chili plants in bundles of about 10 plants at the base with rope, and hang them on the wire or rope to dry. The drying spot should be chosen far from highways to avoid contamination by dust and exhaust fumes. Generally, drying for 15 to 25 days is enough. When you shake the chili plant by hand and can hear the chili seeds hitting the chili walls, whole-plant drying should be ended, and the peppers should be picked promptly according to the buyer's requirements, entering the chili fruit drying stage.

Drying the chili fruits: Place the picked chili fruits promptly on reed mats, tarpaulins, or non-toxic plastic film to dry. The layer of chili fruits spread out should not exceed 10 cm in thickness. During drying, stir them with a wooden stick 4 to 5 times a day (once every 2 hours). In the evening, pile them up and cover with plastic sheeting to prevent dew. Drying this way for 5 to 7 days will meet the requirement. When the moisture content of the dried fruits drops to 12%, stop drying immediately; otherwise, if too dry, they will break during packaging, weighing, loading, and transportation, affecting their commercial value.

Sorting fruits by grade: When picking peppers and drying the chili fruits, pick and dry them according to product specifications and quality classifications. At the time of sale, a final careful grading and selection should also be carried out, so as to achieve higher prices for better quality and improve returns.