Figure 2.
The total analyzed capsaicinoids contents in four salt stressed pepper (Capsicum annuum L.) cultivars (‘Caro F1’ (A); ‘Somborka’ (B); ‘Novosadka’ (C); ‘Berenyi F1’ (D)), divided into three fruit parts. a, b, c indicates statistical differences among the NaCl treatments and control. K = control; 20 = 20 mM NaCl; 40 = 40 mM NaCl.

