Changes in carotenoid pigments as well as ascorbic acid content of dry chil
li powder during various conditions of storage were investigated. Ascorbic
acid when added at 10% level into the thermally processed chilli powder sub
stantially reduced colour impairment during storage. Losses of carotenes to
the extent of 13.47-36.62% were observed in the treated chilli powder afte
r 150 days of storage at 40 degreesC/70% RH and 30 degreesC/90% RH, respect
ively. The unprocessed samples were heavily contaminated with bacteria and
fungi compared to the processed and treated samples.