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