## 3 Results
### Nutraceuticaltical Compounds and Antioxidant Capacity  
Among the phytochemical compounds found in pepper fruit, phenols are of particular interest for their ability to scavene free radicals. Independently of grafting and landrace, phenols concentration was significantly higher in the red than the green fruit (\(p\leq 0.05\); Student's \(t\)-test) and it changed differently in both red and green fruit (Figure 3A). Indeed, grafting had a negative effect on phenols concentration in both colored fruit. In the green ones, and among landraces, those produced by \"Valencia\" had the highest value of these compounds (Figure 3B). In the red fruit, the landrace factor was not significant (Figure 3). However, the grafting and landrace interaction was significant and evidenced some differences: higher phenols concentration values for the fruit from all the ungrafted landraces and the grafted \"Valencia\" (Figure 3B). Figure 3B,D show the ascorbic acid content in both the green and red fruit of the grafted and ungrafted pepper landraces. In the green fruit, grafting and landrace, and their interaction, were significant. Even for this antioxidant metabolite, it was evident in the green fruit that grafting enhanced content, which was not observed in the red fruit (Figure 3C,D). In both green and red fruit, ascorbic acid content was higher in the fruits of \"Sueca\" and \"Valencia\" and lower in those of \"Cuerno.\" For the green fruit, the landrace that produced fruit with the highest ascorbic acid content was the grafted \"Valencia,\" landrace, in which grafting enhanced ascorbic acid content, and also in the other landraces (Figure 3C). Conversely, grafting negatively impacted the ascorbic acid content in the red fruit. Between landraces \"Sueca\" and \"Valencia,\" once again fruits were produced with higher ascorbic acid content (Figure 3D). No significant interaction between variability factors was found for ascorbic acid in the red fruit. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Dry Weight (\%)**} & \multicolumn{3}{c}{**Hue angle (H)**} & \multicolumn{3}{c}{**Chroma (C)**} \\ \cline{2-9}  & **Green** & **Red** & **Green** & **Red** & **Green** & **Red** \\ \hline Grafting (G) & & & & & & & & \\ Grafted (G) & 6.45 & 9.12 & a & 110.9 & 31.3 & b & 21.7 & 32.0 \\ Ungrafted (U) & 6.31 & 8.58 & b & 111.7 & 33.9 & a & 21.9 & 30.0 \\ Landrace (L) & & & & & & & & \\ “Cuerno” C) & 6.46 & 8.17 & b & 112.1 & 30.0 & b & 22.7 & 32.1 \\ “Sueca” (S) & 6.44 & 9.97 & a & 110.4 & 30.4 & b & 22.0 & 29.8 \\ “Valencia” (V) & 6.24 & 8.41 & b & 111.5 & 37.4 & a & 20.8 & 31.1 \\ G*L & & & & & & & & \\ CG & 6.66 & 8.09 & d & 111.1 & 30.3 & 22.7 & 31.2 \\ SG & 6.43 & 10.4 & a & 110.0 & 29.2 & 21.0 & 29.0 \\ VG & 6.26 & 8.89 & c & 111.7 & 34.3 & 21.4 & 35.8 \\ CU & 6.26 & 8.26 & d & 113.2 & 29.8 & 22.6 & 33.0 \\ SU & 6.45 & 9.55 & b & 110.7 & 31.6 & 23.0 & 30.6 \\ VU & 6.22 & 7.92 & d & 111.3 & 40.5 & 20.2 & 26.5 \\ \hline ANOVA (\(df\)) & & & & \multicolumn{3}{c}{\% Sum of the squares} & & & \\ \hline G (1) & 3.59 & ns & 8.76 & ** & 4.80 & ns & 9.42 & * & 0.11 & ns & 5.00 & ns \\ L (2) & 7.03 & ns & 74.9 & ** & 16.2 & ns & 59.9 & ** & 6.63 & ns & 4.29 & ns \\ G*L (2) & 6.60 & ns & 7.57 & * & 7.83 & ns & 9.65 & ns & 5.03 & ns & 33.0 & ns \\ Residuals (12) & 82.8 & 8.76 & 71.2 & 21.0 & 88.2 & & 57.8 & \\ SD. (*) & 0.41 & 0.33 & 1.87 & 2.46 & 3.42 & 4.21 & \\ \hline \hline \end{tabular} \({}^{(*)}\) Calculated as the square root of the residual sum of squares. \(df\): degrees of freedom; SD: standard deviation.  
\end{table} 
Table 1: Dry weight and color indices in the green and red fruits produced by the three pepper landraces “Cuerno” (C), “Valencia” (V), and “Sueca” (S) grafted (G) or ungrafted (U) on rootstock F1 NIBER®. Values are the mean of three fruits per replicate (3 replicates) per landrace. Means were subjected to a two-way ANOVA with grafting and landrace as sources of variability.