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Table 1 Anthocyanin contents of two Pak Choi varieties with different leaf colors

From: Transcriptomic profiling of two Pak Choi varieties with contrasting anthocyanin contents provides an insight into structural and regulatory genes in anthocyanin biosynthetic pathway

Variety

Anthocyanin contents (U g-1 Fresh weight)

Green-leafed variety ‘G’

0.320 ± 0.054 b

Purple-leafed variety ‘P’

11.703 ± 1.360 a

  1. Values are Mean ± SD of 6 replications. Values followed by different letters indicate significant difference at P < 0.05