Fig. 3.

Capsanthin, capsanthin diester, and total coloured carotenoid accumulation in red ripe chilli pepper and an overview of carotenoid accumulation during ripening. The carotenoids were quantified in 12 red ripe chilli pepper lines: (A) free capsanthin, (B) capsanthin diesters, and (C) total coloured carotenoid content. One-way ANOVA with Tukey post-hoc statistical analysis was carried out and lines were grouped based on their significance within the panel of lines (P≤0.05). Error bars represent ±SE (n=3). Key: (A–C) red, high intensity; green, medium intensity; blue, low intensity. Principal component analysis (PCA) was carried out on the pigments identified in selected lines to allow visualization of pigment accumulation throughout ripening: (D) PCA scores and (E) PCA loadings. The ripening stages were mature green (MG), breaker (B), breaker plus 3 d (B+3), breaker plus 7 d (B+7), breaker plus 10 d (B+10), and in R7 breaker plus 14 d (B+14). Key: R1, square; R2, triangle; R3, diamond; R4, pentagon; R7, circle; R8, hexagon; R11, four- point star; R12, five-point star; black ellipse, high-intensity phenotypes in ripe fruit. Abbreviations: anther, antheraxanthin; caps, capsanthin; zea, β-crypto, β-cryptoxanthin; α-toc, α-tocopherol.