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. 2023 Nov 18;23:576. doi: 10.1186/s12870-023-04588-y

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© The Author(s) 2023

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 4 — Ascorbic acid content (A), DPPH radical scavenging activities (B), and total phenolic content (C) in freshly harvested and stored chilies (20 ± 1.5 °C) after application of hot water treatment (HWT) alone or in combination with eucalyptus leaf extract (ELE). The bars indicate the standard error ( ±) of the mean (n = 4). Lettering denotes statistical variations at the P ≤ 0.05, estimated using a two-way analysis of variance (treatment × storage period)