Chilli drying methods were evaluated with respect to temperature and time combination and quality parameters, including physicochemical properties. Studies were carried out to find out the influence of different drying methods on seed quality, physical parameters of whole chilli and biochemical constituents in chilli seeds. PLR-1 variety chilli seeds were selected for this study. Chilli dried by sun and mechanical drying at 370C were recorded higher vigour index, Germination, Root length, Shoot length, seedling dry weight, and lower electrical conductivity, moisture content. The nutrient content also higher in this parameter (Sun, Mechanical drying) viz., Capsaicin, ash content, protein, Ascorbic acid, Carbohydrate, Iron, but lower seed quality parameter and nutrient content were recorded in shade and in room drying methods. So seems to this results better quality found the Sun and Mechanical drying (oven) and low quality found in the shade and room drying methods.
