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. 2021 Jun 22;22(13):6641. doi: 10.3390/ijms22136641

Figure 2.

Figure 2

(A) Sucrose, (B) fructose, (C) glucose, and (D) maltose contents in three sweetpotato cultivars under different temperature treatments. The changes of sucrose, fruc-tose, glucose, and maltose content in three sweetpotato cultivars under different temperature treatments, respectively. Bars not sharing a common letter differ (p < 0.05) by one-way ANOVA and Tukey’s multiple comparison test.