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. 2021 May 26;11:11038. doi: 10.1038/s41598-021-90487-x

Table 1.

Characterization of the carrot extract as pH, osmotic potential (Ѱs), electrical conductivity (EC), and β-Carotene content.

Carrot extract (%) pH Ѱs (MPa) EC (mS cm−1) β-Carotene (mg mL−1)
25 6.04 − 0.13 1.19 0.0109
50 6.04 − 0.31 1.98 0.0171
100 6.04 − 0.61 3.63 0.0352