Table 3. Effects of carbon dioxide, temperature and nitrogen treatments on anthocyanin (AC), total phenolic (TP), total flavonoid (TF), DPPH radical scavenging assay (DPPH), ABTS radical scavenging assay (ABTS) and fruit nitrogen content (FNC) of strawberry fruits^a.

	CT	CTN	C	CN	T	TN	ck	N
AC (mg g−1 DW)	2.34±0.51*	2.66±0.49*	1.74±0.24	2.21±0.47*	3.19±0.89**	2.69±0.35*	3.35±0.89**	2.30±0.28*
TP (mg g−1 DW)	13.57±0.74	13.03±1.46	13.30±2.54	14.21±1.23	18.61±4.06***	14.18±2.10	16.88±3.76**	15.77±1.28*
TF (mg g−1 DW)	4.59±0.50	4.62±0.89	4.57±0.74	5.48±1.36*	6.62±1.98**	5.33±0.81*	7.15±0.82***	6.31±0.86**
DPPH (µmol g−1 DW)	76.85±5.41	79.87±17.47	84.04±11.06	83.87±7.01	106.97±35.0**	90.58±14.17	104.9±40.5**	96.66±8.83*
ABTS (µmol g−1 DW)	84.12±11.60	80.22±15.45	84.49±15.89	93.20±5.53	103.97±25.81*	90.81±8.45	103.08±33.8*	101.39±4.62*
FNC (mg g−1 DW)	13.72±0.88	16.71±2.42*	11.74±2.93	14.87±1.92*	13.68±3.65*	16.81±3.41*	14.96±2.59*	14.83±1.81*

^aData are expressed as mean ± SD, n = 12, while *, ** and *** indicate P<0.05, 0.01 and 0.001, respectively. Abbreviations are: DW- dry weight.