Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas

Figure 6

Capsaicinoid content in placentas cultured in vitro under three nitrogen regimes for 7 or 14 days. White bars, 40 mM nitrate; gray bars, 60 mM nitrate; and black bars, 80 mM nitrate. Means of 5 replicates ± SD. Dashed bar at 0 days represents initial capsaicinoid contents.