Table 4. Changes in DPPH and ABTS radical scavenging activity, and Vitamin C content of green peppers storedat 20℃ for 13 days

Cultivar	DPPH (μmol TE¹⁾/g)		ABTS (μmol TE/g)		Vitamin C (mg%)
Cultivar	0²⁾	13	0	13	0	13
Kkwariput	2.84±0.04^C^b³⁾	3.66±0.06^B^a	15.00±0.26^B^b	19.15±0.94^B^a	6.67±0.43^B^a	6.49±0.17^B^a
Gilsang	3.56±0.07^B^a	3.67±0.20^B^a	16.73±1.80^B^a	18.96±1.07^B^a	7.40±0.50^B^a	4.94±0.35^C^b
Cheongyang	4.28±0.10^A^b	5.31±0.04^A^a	25.85±0.72^A^b	33.75±1.60^A^a	10.76±0.49^A^a	8.56±0.28^A^b

¹⁾TE, Trolox equivalents.
²⁾Data at 0 day represent the initial value of green peppers before storage at first day after harvest.
³⁾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.