Table 2.

Evolution of capsaicinoids and antioxidants in hot peppers under different storage conditions. Data shown are the mean values ± standard deviation for three hot pepper hybrids (Sky Red, Maha and Wonder King), and ▼ is the percent reduction from 0 to 150 days on a dry weight basis.

Parameter (mg 100 g−1)	Polyethylene bag				Jute bag
	Days	20 °C	25 °C	30 °C	Days	20 °C	25 °C	30 °C
Capsaicin	0	26.9 ± 6.0			0	26.9 ± 6.0
	50	26.0 ± 5.7	25.8 ± 6.2	25.4 ± 6.1	50	25.8 ± 5.7	25.2 ± 5.9	24.9 ± 5.9
	100	25.2 ± 6.1	24.8 ± 6.0	24.5 ± 5.5	100	25.2 ± 6.0	24.1 ± 6.1	24.1 ± 5.8
	150	24.5 ± 6.1	24.1 ± 5.1	23.4 ± 6.0	150	24.4 ± 6.1	23.6 ± 6.0	23.1 ± 6.0
	▼	8.8%	10.4%	12.9%	▼	9.2%	12.2%	14.0%
Dihydrocapsaicin	0	16.6 ± 3.6			0	16.6 ± 3.6
	50	16.0 ± 3.8	15.5 ± 3.7	15.0 ± 3.4	50	15.8 ± 3.8	15.2 ± 3.5	15.3 ± 3.9
	100	15.4 ± 3.7	15.2 ± 3.7	14.4 ± 3.5	100	15.3 ± 3.5	14.6 ± 3.6	14.3 ± 3.6
	150	14.8 ± 3.4	14.5 ± 3.9	14.0 ± 3.6	150	14.9 ± 3.1	14.1 ± 3.7	13.9 ± 4.0
	▼	11.1%	12.8%	15.4%	▼	10.0%	14.9%	16.0%
Total carotenoids	0	95.5 ± 14.6			0	95.5 ± 14.6
	50	91.5 ± 14.2	89.6 ± 15.0	89.4 ± 13.6	50	90.9 ± 13.8	87.9 ± 15.3	88.1 ± 12.8
	100	87.4 ± 15.6	86.3 ± 15.4	86.7 ± 12.0	100	87.3 ± 15.1	83.9 ± 14.7	83.3 ± 15.2
	150	84.6 ± 15.0	80.2 ± 16.6	76.2 ± 16.2	150	84.3 ± 15.0	78.5 ± 16.6	73.7 ± 15.5
	▼	11.5%	16.1%	20.2%	▼	11.7%	17.8%	22.9%
Ascorbic acid	0	40.3 ± 4.5			0	40.3 ± 4.5
	50	38.2 ± 4.4	36.1 ± 3.7	35.7 ± 4.0	50	37.1 ± 4.7	35.6 ± 4.8	34.5 ± 4.1
	100	35.9 ± 4.4	34.6 ± 3.1	32.3 ± 2.8	100	35.3 ± 4.2	33.1 ± 3.9	31.4 ± 3.3
	150	35.4 ± 4.7	31.4 ± 3.0	29.2 ± 1.6	150	34.3 ± 4.1	29.7 ± 2.6	26.9 ± 3.1
	▼	12.2%	22.1%	27.6%	▼	14.7%	26.2%	33.2%
Total phenolic compounds	0	56.2 ± 13.6			0	56.2 ± 13.6
	50	54.3 ± 13.2	52.7 ± 14.2	51.7 ± 15.2	50	53.9 ± 13.6	51.9 ± 14.5	51.2 ± 14.6
	100	51.1 ± 13.3	49.4 ± 13.5	46.9 ± 15.1	100	50.7 ± 14.4	48.1 ± 13.0	45.7 ± 14.0
	150	48.2 ± 12.8	46.7 ± 14.2	44.6 ± 14.2	150	47.6 ± 13.9	45.5 ± 15.1	43.4 ± 13.7
	▼	14.1%	16.9%	20.5%	▼	15.3%	19.0%	22.8%