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.