Influence of genetic and environmental factors on the contents of carotenoids and phenolic acids in red pepper fruits (Capsicum annuum L.)

Abstract Red pepper is enriched in antioxidant components, such as carotenoids, phenolic compounds, and vitamins. In this study, we investigated the natural variability content of carotenoids acids 11 red cultivars grown two locations South Korea during 2016, 2017, 2018. Seven six acids, including soluble insoluble forms, were detected fruit pericarps. The major ?-carotene (40%) capsanthin (20%). was higher than that because large amount p- coumaric acid. statistical analysis combined data showed significant differences among varieties, locations, years for most measured components. results from variance component indicated effects location, year interaction location mainly accounted variation whereas variations acid attributed to variety. addition, principal orthogonal partial least-squares discriminant well discriminated by year, distinctively separated only year. study could explain fruits genotype environment.