. 2023 Jun 20;32(13):1893–1900. doi: 10.1007/s10068-023-01371-5

Table 1.

The capsaicinoids, ascorbic acid, and free sugar contents of red pepper powder with various packaging treatments during storage at 25 °C for 147 days with temperature abuse at 40 °C for 14 days

Storage time (days)	Packaging treatment	Parameter
Storage time (days)	Packaging treatment	Capsaicinoids (mg/100 g dry wt)	Ascorbic acid (mg/100 g dry wt)	Free sugar (g/100 g dry wt)
0		64.04 ± 4.04^a	908.79 ± 47.15^a	13.83 ± 0.34^a
147	Ny/PE	63.27 ± 1.40^Aa	882.37 ± 52.32^ABa	13.29 ± 0.23^Bb
	Ny/PE + MA	62.30 ± 3.18^Aa	860.69 ± 28.55^Ba	13.69 ± 0.22^Aa
	Ny/PE + OA	63.67 ± 0.46^Aa	910.08 ± 46.53^Aa	13.31 ± 0.29^Bb
	PET/Al/PE	65.90 ± 0.98^Aa	896.81 ± 33.46^Aa	13.53 ± 0.33^ABa

The values shown are the mean and standard deviation of six measurements. The mean followed by the same capital letter is not significantly different (p > 0.05, LSD test) among packaging treatments. The mean followed by the same lowercase letter is not significantly different (p > 0.05, LSD test) between the initial and final values (before and after storage of 147 days)