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ABSTRACT
The genus Capsicum is comprised of many species, which are widely used for human nutrition and industrial processing due to their remarkable aroma, sensory attributes as well as physiological action. The maintenance of the quality of peppers and processing methods pose a major challenge for the food industry. Different processing methods can alter the quality of peppers by either leading to improved or reduced production of bioactive compounds. The present review discusses the various processing methods that affect the quality of peppers. In addition, a brief summary about the effect of processing operations on bioaccessibility, bioavailability, and toxicity of phytochemicals in pepper is presented.