Table 2 Effect of storage time and temperature on antioxidant activities and IC₅₀ value of ginger varieties

41.7 ± 1.33^b

488.3 ± 29.56^b

39.2 ± 1.50^f

41.0 ± 1.49^b

462.8 ± 24.33^b

39.3 ± 1.22^f

30.4 ± 1.58^d

371.2 ± 28.16^e

42.4 ± 1.29^e

22.4 ± 1.04^f

266.7 ± 18.76^f

51.4 ± 1.42^c

14.7 ± 0.44^h

176.1 ± 14.29^g

66.7 ± 1.19^a

49.7 ± 1.88^a

537.4 ± 28.76^a

29.4 ± 1.59^h

47.6 ± 1.29^a

511.3 ± 32.16^a

29.8 ± 1.26^h

33.4 ± 1.16^c

422.1 ± 24.38^c

33.4 ± 1.13^g

24.7 ± 1.77^e

327.6 ± 20.19^d

46.7 ± 1.75^d

16.9 ± 0.93^g

244.5 ± 18.46^f

55.2 ± 1.06^b

76.1 ± 2.16

644.5 ± 30.52

24.6 ± 1.05

82.4 ± 2.44

729.2 ± 32.16

15.9 ± 1.27