Table 3 Effect of POLY4 on pyruvic acid and total protein concentrations of onion and garlic.
Treatments | Pyruvic acid (µmoles g fresh weight–1) | Total protein (%) | ||||||
|---|---|---|---|---|---|---|---|---|
Onion | Garlic | Onion | Garlic | |||||
2022–2023 | 2023–2024 | 2022–2023 | 2023–2024 | 2022–2023 | 2023–2024 | 2022–2023 | 2023–2024 | |
100% K alone (No S) | 5.94 abc | 4.99 f | 38.40 c | 32.35 e | 3.68 b | 3.93 g | 16.87 bcd | 17.25 de |
100% S alone (No K) | 5.58 bc | 5.20 e | 43.20 bc | 32.45 e | 3.77 b | 3.94 g | 17.82 b | 17.65 bcd |
100% K (MOP) and S (BS) | 6.64 a | 5.22 e | 49.60 ab | 45.95 a | 3.59 b | 4.44 d | 18.98 a | 18.15 bc |
75% S (POLY4) | 5.41 c | 5.44 cd | 48.00 ab | 36.65 cd | 4.77 a | 4.32 e | 16.01 d | 16.30 f |
100% S (POLY4) | 5.89 abc | 4.60 g | 49.60 ab | 33.55 de | 4.40 ab | 4.11 f | 16.32 cd | 16.53 ef |
150% S (POLY4) | 6.27 ab | 5.35 de | 54.40 a | 47.05 a | 4.12 ab | 4.86 b | 17.16 bc | 19.88 a |
75% S (POLY4) + K (MOP) | 6.24 ab | 5.56 c | 46.40 abc | 31.80 e | 4.28 ab | 4.40 de | 16.67 cd | 14.15 g |
100% S (POLY4) + K (MOP) | 6.00 abc | 5.80 b | 49.60 ab | 38.65 bc | 3.81 b | 5.61 a | 16.33 cd | 17.33 cde |
150% S (POLY4) + K (MOP) | 5.63 bc | 6.01 a | 44.80 bc | 40.10 b | 3.87 b | 4.65 c | 14.89 e | 18.28 b |
P value | < 0.0001 | < 0.0001 | < 0.0001 | < 0.0001 | 0.002 | < 0.0001 | < 0.0001 | < 0.0001 |
CV (%) | 5.28 | 1.21 | 7.93 | 3.47 | 9.07 | 1.04 | 2.65 | 2.05 |
