Hot peppers (Capsicum annuum L.) were grown in plastic tunnels under drip irrigation system at the Vegetable Research Area of the Institute of Horticultural Sciences (University of Agriculture, Faisalabad, Pakistan) and harvested at the red ripe stage with pedicels. The fruits were dried in the sun for 6 to 8 days with an average daily temperature of 39 °C and relative humidity of 36% before the storage experiments. The moisture content of dried samples was determined with the air-forced oven drying method (indirect distillation at 105 °C), according to Method 44-15A of the American Association for Cereal Chemistry . Moisture content in all hot pepper samples was 12%–13% after the sun-drying period.