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Abstracts:The study of drying temperatures on quality of dried chilli (var.Huarau) was conducted comparing with sun drying.The dlying temperature using lab-scaled cabinet dryer was varied;50℃,60℃,70℃ and two-stage drying starting from 70℃ to 50℃ controlling air velocity at 1.3 m/s.The experiment was carried using randomized complete block design with three replications.The final moisture contents of dried chilli were 11.8-12.5%db and found not significant different between drying methods (p>0.05).It was observed that two-stage drying method provided the highest quality of dried chilli in terms of Chroma value,Hue angle and vitamin C,while sun drying provided the highest value of lightness but had the lowest value of vitamin C.