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. 2019 Jul 4;8(7):206. doi: 10.3390/plants8070206

Figure 1.

Figure 1

Total ascorbic acid (tAsA) and reduced ascorbic acid (dAsA) concentration (mg/kg FW) in leaves of the two pepper varieties. Data are mean ± s.d. of three biological replicates. Asterisks indicate a statistically significant difference between varieties (** p < 0.01; t-test).