Figure 2.

Variation for root total anthocyanin content, estimated by spectrophotometry (TAC_SPEC), among 27 purple-rooted carrot accessions, in 2018 (A) and 2019 (B). Accession numbers refer to the carrot materials described in Table 1 and are presented in decreasing order according to their total anthocyanin content, as evaluated by HPLC analysis in 2018. Bars indicate mean values of three replicates, expressed as mg of cyanidin equivalents per kg of fresh weight (mg kg⁻¹ fw) ± standard error. Mean values with a common letter are not significantly different at p ≤ 0.05 (LSD Fisher test).