Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers

Table 4

Change in content of ascorbic acid in different chili hybrids as a function of ripening. The values represent means in μg/g fresh weight base ± standard deviation ().

Hybrid	Ripening stage	Ascorbic acid (μg/g)
Beibeihong	Green	355 ± 64.85a
	Colour-breaker	1503.4 ± 358.31b
	Orange	2085.7 ± 252.2bc
	Red	2483.8 ± 570.74c
	-value	19.74
	value	<0.001
Bandai	Green	329.5 ± 58.88a
	Colour-breaker	937.9 ± 78.04b
	Orange	1005.2 ± 100.73b
	Red	787.4 ± 131.21b
	-value	30.09
	value	<0.001
Lolo	Green	111.3 ± 14.01a
	Colour-breaker	451.5 ± 115.56a
	Red	1940.9 ± 533.57b
	-value	28.57
	value	0.001
C3735	Green	315.1 ± 59.91a
	Colour-breaker	1522.5 ± 127.47b
	Red	2468.2 ± 58.93c
	-value	449.65
	value	<0.001
Fire Flame	Red	3689.4 ± 39.50
Star Flame	Yellow	3154.8 ± 160.61

The same letter indicates no significant difference in ascorbic acid content between ripening stages in the given hybrid according to Tukey HSD post hoc test.