Red pepper is an important agricultural product due to its high vitamin C, carotenoid, phenolic compound, and capsaicinoid content. However, the high moisture content after harvest causes microbial spoilage, shortening the product's shelf life. To prevent this, it has become necessary to use various drying methods. This review aims to evaluate the effects of different drying techniques on the product quality of red pepper. The evaluations revealed that sun drying, the oldest and most traditional method, has disadvantages such as long drying time and loss of product quality, despite its low cost......

KEYWORDS: red pepper; Capsicum annuum; drying techniques; bioactive compounds; hybrid drying techniques.