Table 1.

Mean square values from the analysis of variance for capsaicin, dihydrocapsaicin, total carotenoids, ascorbic acid and total phenolic contents (mg/100 g) of hot pepper hybrids under different packaging and storage conditions.

Source of variation	Degree freedom	Capsaicin	Dihydrocapsaicin	Total carotenoids	Ascorbic acid	Total phenolic compounds
Hybrid (H)	2	2,537.866 **	937.711 **	16,090.310 **	1,068.297 **	13,753.680 **
Storage Period (S)	3	87.174 **	51.529 **	2,306.240 **	845.790 **	1,064.536 **
Packaging (P)	1	4.544 **	1.123 *	78.313 **	39.681 **	22.633 **
Temperature (T)	2	9.435 **	6.982 **	276.108 **	223.127 **	143.317 **
H × S	6	0.461 *	0.749 **	21.130 **	15.002 **	62.977 **
H × P	2	0.007 NS	0.020 NS	5.870 NS	0.292 NS	0.176 NS
H × T	4	0.472 *	0.127 NS	10.700 *	8.648 **	4.276 **
S × P	3	0.696 **	0.226 NS	13.888 *	4.884 **	3.217 **
S × T	6	1.215 **	0.874 **	76.090 **	44.643 **	18.147 **
P × T	2	0.475 NS	0.257 NS	15.352 *	0.592 NS	1.139 NS
H × S × P	6	0.066 NS	0.031 NS	1.517 NS	0.619 NS	0.214 NS
H × S × T	12	0.333 *	0.308 *	3.909 NS	3.195 **	1.988 **
H × P × T	4	0.086 NS	0.063 NS	2.204 NS	1.091 NS	2.319 *
S × P × T	6	0.074 NS	0.076 NS	4.375 NS	0.724 NS	0.403 NS
H × S × P × T	12	0.039 NS	0.026 NS	5.063 NS	0.615 NS	0.474 NS
Error	144	0.171	0.166	3.693	0.622	0.781

* Significant at the 0.05 level; ** Significant at the 0.01 level; NS, Not significant.