Figure 6.
Effect of incubation temperatures at 20 and 30 °C on total phenolic content (A), vitamin C content (B), and antioxidant capacity values; DPPH (C) and FRAP (D) of “Takanotsume” chili for 4 days. Values are means ± SD (n = 3). Different letters indicate a significant difference between temperatures on the same day of incubation (p ≤ 0.05).