Figure 4.

Root anthocyanin composition in 27 purple carrot accessions. For each accession, the left and right bars indicate carrots grown in 2018 and 2019, respectively. 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 for total anthocyanin concentration content were partitioned into their mean content of individual anthocyanin pigments, expressed as mg kg⁻¹ fw. The sub-figure in the bottom right depicts anthocyanin profiles in accessions with less than 150 mg/kg fw of total anthocyanins. Acylated and non-acylated anthocyanins are indicated in cold (light blue, violet, and dark blue) and warm colors (red and orange), respectively. Cy3XG. Cyanidin-3-(2″-xylose-galactoside); Cy3XGG. Cyanidin-3-(2″-xylose-6-glucose-galactoside); Cy3XFGG. Cyanidin-3-(2″-xylose-6″-feruloyl-glucose-galactoside); Cy3XSGG. Cyanidin-3-(2″-xylose-6″-sinapoyl-glucose-galactoside); Cy3XCGG. Cyanidin-3-(2″-xylose-6″-(4-coumaroyl)glucose-galactoside).