Table 1.
Quantitative analysis of phenolic acids in the root exudates of watermelon and wheat plants (μg g-1 root DW) by HPLC.
| Phenolic acids | Watermelon | Wheat |
|---|---|---|
| Coumaric acid | 0b | 5.1 ± 0.5a |
| P-hydroxy benzoic | 10.6 ± 0.6a | 0b |
| Phthalic acid | 4.2 ± 0.3a | 1.3 ± 0.1b |
| Syringic acid | 0.9 ± 0.0b | 1.6 ± 0.1a |
| Ferulic acid | 1.1 ± 0.1a | 0b |
| Salicylic acid | 9.8 ± 0.2a | 2.9 ± 0.1b |
| Cinnamic acid | 3.1 ± 0.1a | 0b |
| Total content | 29.7 ± 1.3a | 10.9 ± 0.8b |
“0” means not detectable. All values are presented as mean ± SE. The different letters on the mean values of the same phenolic acid indicate significant differences between the treatments (P < 0.05, independent sample t-test).