Fig. 4
Hierarchical cluster analysis of the quality properties of dried pepper subjected to different drying methods and storage conditions. FG: Natural air dried and storage at ambient temperature, HG: Hot air dried and storage at ambient temperature, FG-bg: Natural air dried and storage at ambient temperature protect from light, HG-bg: Hot air dried and storage at ambient temperature protect from light, FG-10 °C: Natural air dried and storage at 10 °C protect from light, HG-10 °C: Hot air dried and storage at 10 °C protect from light. FG/HG/FG-bg/HG-bg/FG-10 °C/HG-10 °C (0) represent fresh samples, FG/HG/FG-bg/HG-bg/FG-10 °C/HG-10 °C (1), (30), (60), (120), (210) and (360) represent samples treated via the different drying and storage methods for 1, 30, 60, 120, 210 and 360 days, respectively.
