Biochemical and Molecular Analysis of Some Commercial Samples of Chilli Peppers from Mexico

Table 3

Content of carotenoids in chilli samples.

Sample	Carotenoid content (mg/g DB^1)
	Fresh	Mature
J T	n. a.^2	3.059±0.17^ab
J Si	0.359±0.32^ac	2.0917±0.72^ac
J P	0.998±0.13^ad	2.488±0.06^ab
J V1	0.128±0.02^ac	2.682±0.31^ab
J V2	0.161±0.004^ac	0.711±0^ab
J Tx	0.943±0.03^ad	1.317±0.2612^a
S T	n. a.	0.696±0.16^ab
S Si	0.083±0.01^be	13.850±3.11^ac
S Jc	0.935±0.14^be	5.690±0.11^ab
S P	0.520±0.07^bf	0.792±0.25^ac
S Tx	0.889±0.26^bf	6.444±1.09^a
H T	n. a.	0.730±0.27^a

Jalapeño (J); Serrano (S); Habanero (H); Tamaulipas (T); Sinaloa (Si); Jalisco (Jc); Puebla (P); Veracruz (V); Tlaxcala (Tx).
Different letters in the same row mean indicar valor 𝑃=0.05.
¹dry basis.
²not available.