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A major challenge in post-harvest protection of chilies is its rapid drying to prevent quality deterioration as a result of fungal contamination. The speed and efficiency of drying is crucial as the improper and prolonged drying may eventually initiate the buildup of mycotoxins. This research demonstrated levels of aflatoxin in samples at different stages of drying with the objective to assess the efficiency of the common practice of on-farm sun drying in Pakistan. The results indicated that there was no significant pre-harvest contamination of aflatoxins in chilies grown at different locations under study. Sun drying of the harvested chilies over a post drying stage reduced average moisture content from 69.70% to 9.87%, but also led to a gradual increase in the level of aflatoxins. The correlation between the observed increase in aflatoxin levels and the length of the drying period was found to be statistically significant (P<0.05) at all the locations investigated. The implications of the findings are discussed in relation to optimizing the post-harvest drying process to minimize the levels of aflatoxin in chilies.

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Shelf life of carrot supplemented soya milk was studied at two different temperatures to improve its pro vitamin A profile. Soymilk being potential source of protein was used as a carrier of pro-vitamin A. Carrot powder was blended in soya milk at three different concentrations levels 2%, 4% and 6% and packed in sterilized bottles. The product was kept at two different temperatures (ambient and refrigerated temperature) for 14 days to assess its shelf life. During the storage period the samples were analyzed for different chemical parameters total soluble solids, pH, total carotenoids, protein contents and antimicrobial analysis. On the basis of quality attributes it was observed that plain and carrot supplemented soymilks remained acceptable up to 7 days at refrigerated temperature. Plain soymilk had lower TPC at both temperatures than carrot supplemented milk. pH, TSS, carotenoids and protein contents in samples were decreased with increased time at both the temperatures. Highest protein and carotenoid content was detected in 6% carrot supplemented milk.