Table 3 pH and nutritional compositions of different marigold genotypes.

From: Nutrients, bioactive compounds and antinutritional properties of marigold genotypes as promising functional food

Genotype

pH

MC

(%)

TSS

(°Brix)

Total sugar (mg/100 g)

Reducing sugar (mg/100 g)

M1

5.67 ± 0.59NS

88.32 ± 0.58 ax

6.07 ± 0.12 a

23.48 ± 0.93 c

21.63 ± 0.50 a

M2

5.70 ± 0.30

87.89 ± 0.91 a

5.00 ± 0.20 b

23.01 ± 2.22 c

17.01 ± 0.20 bc

M3

5.70 ± 0.30

85.76 ± 0.83 bc

5.97 ± 0.15 a

31.53 ± 1.76 b

15.84 ± 2.67 cd

M4

5.80 ± 0.10

88.40 ± 0.49 a

4.13 ± 0.15 c

43.43 ± 3.42 a

19.23 ± 0.85 ab

M5

5.70 ± 0.20

86.83 ± 0.88 abc

6.10 ± 0.10 a

26.54 ± 2.54 bc

10.90 ± 0.95 ef

M6

5.30 ± 0.10

87.77 ± 0.81 ab

5.00 ± 0.26 b

13.66 ± 0.71 d

11.54 ± 0.50 e

M7

5.50 ± 0.20

85.68 ± 0.43 c

3.90 ± 0.10 c

13.81 ± 0.90 d

8.01 ± 0.22 f

M8

5.40 ± 0.20

88.52 ± 0.46 a

5.07 ± 0.12 b

15.98 ± 1.12 d

13.45 ± d0.56 e

  1. NS = Non significant.
  2. xData presented as means ± standard deviation in each column followed by the same letter(s) are not significantly different at p < 0.05 as determined by Duncan Multiple Range Test (DMRT) using the R software.
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