Table 1.
Effects on the contents of sugars, protein and oil in RNAi plants
| Genotype | Glucose | Fructose | Sucrose | Maltose | Starch | Protein | Oil |
|---|---|---|---|---|---|---|---|
| HN53 | 3.47 ± 0.31 | 0.87 ± 0.06 | 36.31 ± 4.07 | 0.80 ± 0.14 | 3.84 ± 0.04 | 40.17 ± 0.43 | 20.54 ± 0.91 |
| CIF1-6-1 | 6.18 ± 0.77*** | 2.25 ± 0.35*** | 46.78 ± 2.86*** | 0.90 ± 0.08 | 4.59 ± 0.06*** | 42.71 ± 0.36*** | 20.41 ± 0.18 |
| CIF1-3-1 | 4.28 ± 0.13*** | 1.78 ± 0.62** | 38.30 ± 1.10 | 0.90 ± 0.07 | 4.64 ± 0.18*** | 42.79 ± 0.31*** | 20.30 ± 0.17 |
| CIF1-5-1 | 4.95 ± 0.09*** | 1.88 ± 0.06*** | 38.35 ± 0.92 | 0.95 ± 0.25 | 4.38 ± 0.03*** | 42.88 ± 0.17*** | 20.63 ± 0.23 |
| CIF1-1–2 | 3.83 ± 0.06* | 1.70 ± 0.52** | 36.50 ± 1.41 | 0.82 ± 0.03 | 3.90 ± 0.05* | 41.92 ± 0.44*** | 20.12 ± 0.21 |
Data represent mean ±SE of at least six biological replicates. Valuesare mg g−1 fresh weight of samples for sugar quantifications (glucose, fructose, sucrose, and maltose) and percentage (%) for starch, protein, and oil. Asterisks indicate significant differences in comparison with the control as determined by Student’s t-test: ***P<0.001, **P<0.01, *P<0.05.