Table 3. Fruit bioactive compounds and antioxidant capacities in 137 Prunus humilis accessions.

Fruit trait	Average	Maximum	Minimum	Standard deviation	Coefficient of variation (%)	F-value
TFC (mg/g FW)	10.58	28.37	3.90	3.78	35.78	94.08**
TPC (mg/g FW)	3.93	9.02	1.44	1.34	34.06	99.80**
DPPH (mg TE/g FW)	4.42	8.19	2.11	1.14	25.86	58.11**
FRAP (mg TE/g FW)	8.03	16.82	3.25	2.56	31.88	69.50**
ABTS (mg TE/g FW)	12.38	24.23	4.68	3.88	31.32	35.29**

Note: F-value and **indicates significance at P < 0.01. TFC, total flavonoid content; TPC, total phenol content; DPPH, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity; FRAP, ferric reducing antioxidant power; ABTS, 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging capacity.