The study looked at different types of pepper fruit to see how their Vitamin C and sugar content changed as they ripened. They found that Luzhou long and Mexico pepper fruit had Vitamin C levels that first went up and then down as they ripened. Sweet pepper, two gold bars, and wild pepper had increasing Vitamin C levels as they ripened. Overall, sugar content tended to increase as the fruit ripened, with red ripe fruit having the highest sugar content, followed by green-ripe fruit, and the lowest in fruitlets.