Table 3. Changes in capsicinoids content of green peppers during storage

Cultivar	Capsaicin (mg/100 g)			Dihydrocapsaicin (mg/100 g)
Cultivar	0¹⁾	13²⁾	14+5³⁾	0	13	14+5
Kkwariput	15.35±0.73^B^b⁴⁾	57.63±15.10^B^a	69.64±6.93^B^a	7.79±0.64^B^b	32.81±7.98^B^a	42.66±2.90^A^a
Gilsang	0.00±0.00^C^c	2.18±0.45^C^b	4.45±0.23^C^a	0.00±0.00^C^a	0.00±0.00^C^a	0.62±0.62^C^a
Cheongyang	117.30±3.18^A^c	293.31±10.81^A^a	140.61±3.24^A^b	22.98±1.33^A^c	88.76±1.92^A^a	35.56±1.35^B^b

¹⁾Data at 0 day represent the initial value of green peppers before storage at first day after harvest.
²⁾Data at 13 represent the value of green peppers stored for 13 days at 20℃.
³⁾Data at 14+5 represent the value of green peppers stored for 14 days stored at 4℃ followed by 5 days at 5℃.
⁴⁾Means with the same uppercase letter in the column or same lowercase letter in the row were not significantly different at p<0.05 with Duncan’s multiple range test.