Table 2.
Change in content of capsaicinoid compounds in chili hybrids as a function of ripening. The values represent means in μg/g fresh base weight ± standard deviation (n = 3).
| Hybrid | Ripening stage | NDC (μg/g) | CAP (μg/g) | DC (μg/g) | HCAP1 (μg/g) | HCAP2 (μg/g) | HDC1 (μg/g) | HDC2 (μg/g) |
|---|---|---|---|---|---|---|---|---|
| Beibeihong | Green | 51.8 ± 3.90a | 294.5 ± 19.72a | 326.5 ± 51.20a | 3.5 ± 2.01ab | 20.0 ± 2.37a | 10.6 ± 3.01ab | 26.3 ± 2.60a |
| Colour-breaker | 60.6 ± 15.01a | 254.6 ± 31.90a | 263.4 ± 25.92a | 1.8 ± 0.70a | 25.3 ± 5.13a | 9.0 ± 0.82a | 29.5 ± 6.42a | |
| Orange | 61.7 ± 6.65a | 261.9 ± 26.12a | 269.3 ± 14.06a | 3.6 ± 0.97ab | 28.5 ± 4.64a | 10.7 ± 0.50ab | 26.7 ± 2.09a | |
| Red | 63.2 ± 15.12a | 311.8 ± 63.25a | 272.7 ± 74.99a | 5.7 ± 0.51b | 23.7 ± 3.62a | 13.9 ± 0.5b | 23.9 ± 3.79a | |
| F-value | 0.61 | 1.44 | 1.12 | 5.41 | 2.26 | 4.89 | 0.94 | |
| p value | 0.626 | 0.302 | 0.394 | 0.025 | 0.158 | 0.032 | 0.464 | |
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| Bandai | Green | 102.9 ± 14.17ab | 1610.2 ± 91.46b | 780 ± 36.03b | 13.1 ± 5.61ab | 8.9 ± 0.99a | 12.8 ± 1.22a | 30.2 ± 2.29ab |
| Colour-breaker | 102.2 ± 1.21ab | 1182.2 ± 82.56a | 725.2 ± 32.03ab | 6.3 ± 1.83a | 18.5 ± 3.69b | 12.7 ± 0.57a | 31 ± 3.41ab | |
| Orange | 115.6 ± 5.26b | 1104.9 ± 77.27a | 635.2 ± 32.36a | 11.5 ± 0.51ab | 27.2 ± 3.33c | 15 ± 0.46ab | 37.9 ± 3.41b | |
| Red | 81.5 ± 6.91a | 1176.1 ± 112.1a | 600.4 ± 87.11a | 20.1 ± 6.24b | 14.3 ± 2.39ab | 16.3 ± 2.06b | 27.3 ± 3.34a | |
| F-value | 8.59 | 18.93 | 7.40 | 5.27 | 22.70 | 5.95 | 6.10 | |
| p value | 0.007 | 0.001 | 0.011 | 0.027 | <0.001 | 0.020 | 0.018 | |
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| Lolo | Green | 18.7 ± 2.42a | 222.5 ± 69.33a | 139.2 ± 50.97a | 0.5 ± 0.23b | 0.4 ± 0.08a | 1.8 ± 0.15a | 9.2 ± 1.19a |
| Colour-breaker | 26.2 ± 3.94a | 95.5 ± 4.15a | 96.7 ± 9.29a | 0.4 ± 0.04b | 2.4 ± 0.77b | 1.9 ± 0.08a | 12.6 ± 1.31a | |
| Red | 22.2 ± 5.14a | 197 ± 92.13a | 119.8 ± 53.03a | 0 ± 0a | 3.2 ± 0.15b | 1.9 ± 0.27a | 12.5 ± 3.27a | |
| F-value | 2.69 | 3.05 | 0.74 | 12.12 | 29.94 | 0.86 | 2.54 | |
| p value | 0.146 | 0.122 | 0.516 | 0.008 | 0.001 | 0.467 | 0.159 | |
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| C3735 | Green | 31.3 ± 1.46b | 259.6 ± 39.15b | 183.4 ± 23.27b | UDL | 7 ± 0.79a | 1.6 ± 0.21b | 8.2 ± 0.58ab |
| Colour-breaker | 35.9 ± 1.64b | 168.9 ± 33.86ab | 148.2 ± 24.21b | UDL | 12.6 ± 4.16a | 1.9 ± 0.08b | 9.8 ± 1.01b | |
| Red | 18.2 ± 6.21a | 126.3 ± 35.95a | 88.9 ± 6.38a | UDL | 12.6 ± 3.7a | 1.3 ± 0.07a | 7.2 ± 1.31a | |
| F-value | 17.39 | 10.50 | 17.58 | — | 3.00 | 15.03 | 5.00 | |
| p value | 0.003 | 0.011 | 0.003 | — | 0.125 | 0.005 | 0.053 | |
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| Fire Flame | Red | 15.5 ± 3.28 | 234.3 ± 45.23 | 109.7 ± 19.9 | 1.2 ± 0.13 | 1 ± 0.23 | 0.9 ± 0.13 | 5.9 ± 1.24 |
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| Star Flame | Yellow | 21.9 ± 5.36 | 440.8 ± 17.22 | 135.9 ± 20.28 | 2.5 ± 0.08 | 0.2 ± 0.08 | 1.4 ± 0.25 | 6.4 ± 1.10 |
The same letter indicates no significant difference in capsaicinoid content between ripening stages in the given hybrid according to Tukey HSD post hoc test; UDL: under detection limit.