Table 1 Effects of MeJA, SA and ABA on assessment of total phenolic content, total flavonoid content, total anthocyanin content and β-carotene content in sweet potato root

5.74 ± 0.35^d

1.78 ± 0.02^d

0.20 ± 0.01^d

20.90 ± 2.11^c

9.42 ± 0.33^a

5.96 ± 0.31^a

0.66 ± 0.04^a

56.77 ± 3.56^a

8.26 ± 0.31^b

5.17 ± 0.22^b

0.28 ± 0.03^c

41.29 ± 2.88^b

7.60 ± 0.27^c

4.88 ± 0.02^c

0.52 ± 0.02^b

40.11 ± 3.15^b