Table 1 The concentrations of anthocyanin and some flavonoid compounds in two varieties of ginger, treated with SA and grown under different CO ₂ concentrations (400 and 800 μmol·mol ^-1 CO ₂ )

0.245±0.007 ^g

0.68±0.023 ^c

0.058±0.0014 ^de

0.119±0.0016 ^e

0.32±0.0148 ^d

0.78±0.017 ^h

0.545±0.007 ^e

0.276±0.0051 ^ef

0.766±0.0077 ^c

0.105±0.0035 ^c

0.404±0.0021 ^a

0.204±0.01 ^e

1.13±0.0056 ^g

0.597±0.014 ^d

0.297±0.0027 ^de

0.924±0.0098 ^b

0.093±0.0023 ^cd

0.184±0.0014 ^d

0.593±0.024 ^ab

2.16±0.144 ^d

0.503±0.027 ^f

0.306±0.0084 ^cd

0.933±0.0374 ^b

0.166_0.017 ^a

0.344±0.0134 ^b

0.552±0.0183 ^b

2.93±0.101 ^b

0.541±0.019 ^e

0.273±0.0035 ^f

0.773±0.015 ^c

0.039±0.0013 ^f

0.127±0.0033 ^e

0.571±0.041 ^b

1.44±0.063 ^f

0.686±0.0035 ^b

0.334±0.0146 ^ab

1.003±0.0622 ^ab

0.072±0.0021 ^de

0.288±0.0035 ^c

0.44±0.018 ^c

1.69±0.064 ^e

0.849±0.012 ^a

0.325±0.0155 ^bc

1.04±0.0551 ^a

0.133±0.0056 ^b

0.201±0.013 ^d

0.644±0.0077 ^a

2.47±0.21 ^c

0.592±0.013 ^d

0.355±0.0148 ^a

1.096±0.07 ^a

0.148±0.014 ^ab

0.355±0.0084 ^b

0.598±0.0261 ^ab

3.23±0.098 ^a

0.618±0.015 ^c