Table 1.

Dry weight and color indices in the green and red fruits produced by the three pepper landraces “Cuerno” (C), “Valencia” (V), and “Sueca” (S) grafted (G) or ungrafted (U) on rootstock F1 NIBER^®. Values are the mean of three fruits per replicate (3 replicates) per landrace. Means were subjected to a two-way ANOVA with grafting and landrace as sources of variability. Different letters for the factors grafting and landrace, or their interaction, indicate significant differences at p < 0.05 using the LSD test. No letter indicates the non-significance of the F ratio. ns: p > 0.05; *: p ≤ 0.05; **: p ≤ 0.01.

	Dry Weight (%)				Hue angle (H)				Chroma (C)
	Green		Red		Green		Red		Green		Red
Grafting (G)
Grafted (G)	6.45		9.12	a	110.9		31.3	b	21.7		32.0
Ungrafted (U)	6.31		8.58	b	111.7		33.9	a	21.9		30.0
Landrace (L)
“Cuerno” C)	6.46		8.17	b	112.1		30.0	b	22.7		32.1
“Sueca” (S)	6.44		9.97	a	110.4		30.4	b	22.0		29.8
“Valencia” (V)	6.24		8.41	b	111.5		37.4	a	20.8		31.1
G*L
CG	6.66		8.09	d	111.1		30.3		22.7		31.2
SG	6.43		10.4	a	110.0		29.2		21.0		29.0
VG	6.26		8.89	c	111.7		34.3		21.4		35.8
CU	6.26		8.26	d	113.2		29.8		22.6		33.0
SU	6.45		9.55	b	110.7		31.6		23.0		30.6
VU	6.22		7.92	d	111.3		40.5		20.2		26.5
ANOVA (df)	% Sum of the squares
G (1)	3.59	ns	8.76	**	4.80	ns	9.42	*	0.11	ns	5.00	ns
L (2)	7.03	ns	74.9	**	16.2	ns	59.9	**	6.63	ns	4.29	ns
G*L (2)	6.60	ns	7.57	*	7.83	ns	9.65	ns	5.03	ns	33.0	ns
Residuals (12)	82.8		8.76		71.2		21.0		88.2		57.8
SD. (+)	0.41		0.33		1.87		2.46		3.42		4.21

⁽⁺⁾ Calculated as the square root of the residual sum of squares. df: degrees of freedom; SD: standard deviation.