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This study was carried out to investigate the effects of night-time far-infrared irradiance quality of red pepper dried in greenhouses. This study involved 4 treatments: sunlight alone (control), or sunlight plus nightly far-infrared irradiation at 250 W·6.6 m -2 (2 50 W·6.6 m -2 ), far-infrared irradiation at 250 W·3.3 m -2 (250 W·3.3 m -2 ), or far-infrared irradiation 500 W·3.3m -2 (500 W·3.3 m -2 ). The drying periods were 12 days in 500 W·3.3 m -2 and 250 W·3.3 m -2 , and 14 days in 250 W·6.6 m -2 , and 15 days in the control. The daytime temperature was same among the treatments. The lowest temperature was at 23.8°C in control, and 29.5-37.2°C in far-infrared irradiation treatments. The marketable yield was 7-14% higher in far-infrared irradiation treatments compared to the control. The rate of marketability was higher in far-infrared irradiation treatments (93.6-96.3%) than in the control (87.0-87.5%). The American Spice Trade Association (ASTA) value was greatest in the 250 W·3.3 m -2 treatment, followed by 250 W·6.6 m -2 , then 500 W·3.3 m -2 , and finally the control. Capsaicinoid content showed no regular trend among the treatments. Our results provide an optimized method for reducing drying time of red pepper under sunlight, and improving the quality of dried red pepper.

Effects of Far-infrared Irradiance at Night on Quality of Sunlight Dried Red Pepper (Capsicum annuum L.) in Plastic Houses