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 |