the effect of packaging materials and storage conditions on
quality of capsicum (red and yellow) dried using microwave drying. The samples were heat sealed and packaged in:
polypropylene (PP), Laminated Aluminum (Al) and High density polyethylene (HDPE). Then, these were stored at
ambient atmosphere for four month and at every fifteen days, the quality parameters such as browning index (BI),
total color difference (TCD), water activity (Aw), moisture content (MC), total carotenoid (Tc) and Sensory Score
(SS) were measured.