Root zone

temp.

Total carotenoid (µg/g fresh weight)

α-carotene (µg/g fresh weight)

β-carotene (µg/g fresh weight)

Anthocyanin (µg/g fresh weight)

20˚C

161.5 ± 15.9 a

103.0 ± 10.4 a

39.3 ± 2.5 a

103.5 ± 9.0 a

25˚C

137.1 ± 15.9 a

88.1 ± 9.9 a

34.7 ± 2.9 a

129.3 ± 9.0 a

29˚C

131.2 ± 12.1 a

86.7 ± 7.7 a

30.7 ± 2.0 a

134.0 ± 14.6 a

33˚C

140.5 ± 24.0 a

93.1 ± 15.0 a

31.6 ± 4.0 a

136.4 ± 22.8 a