Table 3.

Trial I: Glucosinolates concentration (g%) in two Peruvian Maca phenotypes (L. peruvianum) Red and Black: hypocotyls collected in three location at the altitudes 3,800 m, 4,000 m and 4,200 m a.s.l. as analysed in three Laboratories using three analytical methods^*

Peruvian Maca Phenotype	Laboratory	3,800 m Chupaca	4,000 m Curhamayo	4,200 m Ninacaca	± SD**
Red	A 1	0.058 a I	0.584 b I	0.993 c I	± 0.241
	B 2	0.183 a II	0.484 ab I	0.511 b I
	C 3	0.201	0.219	0.378
Black	A	n.d.	0.1 a I	0.08 a I	± 0.063
	B	n.d.	0.272 b I	0.08 a I
	C 3	n.d.	0.177	0.088

^*Values in each row with unlike lower case letters indicate an existence of statistically significant differences at P<0.05 level in Glucosinolates contents within each Laboratory between three altitudes where Red and Black Maca phenotypes were grown while unlike Roman numbers within the column in each phenotype indicate significant differences between results obtained by the use of different methods used for analysis of Maca phenotypes in Laboratory A and B only at P<0.05 level.

^**± SD, Standard Deviation of mean; n.d., not determined (a sample was not obtained).

¹Faculty of Food Technology University of Agriculture Cracow, Poland (Adoption of the method by Michalski et al. (1995) and Kraling at al. (1990) - determined against glucotropaeolin standard);

²Research Institute of medicinal Plants Poznan, Poland (Adoption of the method by Li et al. (2001) - determined against glucotropaeolin standard);

³Analytical Division, Plant Science, SCU, Lismore, Australia (Using the method by Piacante et al. (2002) and Mc Lure (2004)-determined against Sinigrin standard). Statistic not available due to single determination supplied only.