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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