Figure 1.

Effects of storage temperature on capsaicin (A), dihydrocapsaicin (B), and capsaicinoid (C) contents in pepper fruits of three cultivars. Results are shown as the mean ± SE of three biological replicates (for each replicate, n = 6). Means denoted by the same letter were not significantly different at p < 0.05 according to Tukey’s test. Control represents the initial values of fruits before being exposed to the temperature treatments, with 20 °C simulating the temperature of April and 30 °C simulating the temperature of July.