Table 5 Contents of capsaicin, dihydrocapsaicin, fructose, and glucose in the pericarps of 12 capsicum varieties grown across four environments by variety, location, and year

Varieties

 BST

40.0^a

(2.37–104)

18.4^a

(0.65–61.4)

15.7^a

(13.0–21.7)

8.7^a

(4.96–14.0)

 MCB

37.4^a

(2.85–142)

19.2^a

(1.21–80.6)

15.2^a

(11.6–22.1)

9.3^a

(5.36–14.6)

 HBC

24.8^a

(8.63–41.0)

11.0^a

(3.12–19.0)

14.9^a

(12.4–17.0)

8.6^a

(6.01–10.8)

 GCH

22.8^a

(3.17–44.0)

11.2^a

(1.64–23.3)

15.0^a

(12.7–19.0)

7.8^a

(5.69–12.0)

 JSN

20.8^a

(0.02–98.0)

10.9^a

(0.01–53.5)

15.9^a

(12.2–22.0)

9.1^a

(5.36–13.8)

 AJB

12.9^a

7.3^a

18.8^a

10.9^a

(0.38–55.2)

(0.25–35.8)

(17.1–21.4)

(7.16–13.8)

 PJDG

23.8^a

(2.12–113)

13.9^a

(1.36–65.4)

17.7^a

(14.8–21.4)

10.7^a

(8.13–13.5)

 PMBI

31.0^a

(1.51–102)

16.5^a

(0.44–62.1)

17.6^a

(15.0–21.5)

11.0^a

(7.95–13.6)

 PSUL

51.3^a

(4.08–130)

28.9^a

(1.84–76.0)

16.8^a

(12.9–22.0)

10.2^a

(6.37–14.6)

 PKST

42.6^a

(4.91–125)

23.7^a

(2.38–70.9)

16.9^a

(12.0–22.0)

9.7^a

(5.24–14.2)

 MM

23.2^a

(2.32–88.4)

12.0^a

(1.44–51.8)

16.6^a

(14.2–20.3)

10.2^a

(6.97–13.1)

 PEVR

37.1^a

(2.92–93.1)

23.1^a

(1.66–55.6)

14.9^a

(12.2–21.7)

8.7^a

(5.40–14.1)

 p-value

NS

NS

*

NS

Location

 IM

51.5

(1.71–142)

27.8

(0.06–80.6)

17.8

(12.3–22.1)

11.6

(5.7–14.6)

 YY

33.7

(0.02–40.0)

20.7

(0.01–21.3)

14.9

(11.6–19.2)

7.5

(5.0–10.8)

 p-value

***

***

***

***

Year

 2016

20.9

(0.02–73.0)

10.1

(0.01–46.3)

14.8

(11.6–19.9)

8.6

(5.0–12.8)

 2017

40.4

(0.30–142)

22.6

(0.22–80.6)

17.9

(12.6–22.1)

10.5

(5.0–14.6)

 p-value

***

***

***

***