Figure 3.

Effects of exogenous zeaxanthin on hydrogen peroxide and superoxide anion in pepper leaves under low temperature combined with low-light stress. (A) NBT staining (168 h); (B) DAB staining (168 h); (C) O₂^•− content; (D) H₂O₂ content. CK: the pepper was sprayed with distilled water under normal conditions, CK + Z: the pepper was sprayed with zeaxanthin under normal conditions, LL: the pepper was sprayed with distilled water under low temperature combined with low-light stress, and LL + Z: the pepper was sprayed with zeaxanthin under low temperature combined with low-light stress. The values were presented as means ± standard deviations (SDs; n = 3). The different letters represent significant difference at p < 0.05 in the same period among treatments.