How do I keep stored chillies from going mouldy and losing colour?

Mould and colour loss in stored chilli almost always trace back to moisture, so the fix starts at drying. Chillies must be dried thoroughly until they are crisp and snap easily; any chilli that is still leathery or damp inside will grow mould in storage and can even develop aflatoxin, which causes rejection by buyers. Clean solar drying or a covered dryer protects colour and keeps out dust and rain far better than open ground drying, where damp ground and dew set the chilli back each night. Once fully dry, sort out damaged, blackened and mouldy pods, since they spread spoilage and drag down the grade. Store in clean, dry, airtight bags or containers in a cool, dry, dark place; light fades the red colour and humidity brings back mould. Keep the stock off damp floors and away from walls. Check periodically, and if you feel any dampness returning, re-dry before it spoils. Keeping insects and rats out matters too, as their damage opens the way for mould. For buyers and export, good colour and freedom from mould and aflatoxin directly decide your price. Verify proper drying and any testing access with your KVK or buyer.