Figure 1.

Effect of different levels of water deficit treatments on total flavonoids (A), total phenols (B), ABTS (C), HSRA (D), FRAP (E) and DPPH (F) of tomato fruits. ABTS: 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; HSRA: hydroxyl radicals scavenging; FRAP: ferric-reducing antioxidant power; DPPH: 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The abbreviations CK, T1, T2, T3, and T4 are defined in the footnote of Table 1. The data are presented as mean ± SE of three biological replicates. Different lowercase letters indicate significant differences by Duncan’s multiple range tests (p < 0.05).