Table 1 Effect of storage time and temperature on dry matter content, 6-gingerol, 6-shogaol, TPC and TFC in ginger varieties.

38.8 ± 2.48^a

1.47 ± 0.132^d

1.17 ± 0.04^b

11.27 ± 1.236^a

3.79 ± 0.176^c

37.0 ± 1.69^a

1.29 ± 0.127^e

0.94 ± 0.06^c

10.73 ± 1.327^ab

3.58 ± 0.144^c

31.0 ± 1.24^c

0.61 ± 0.122^f

0.62 ± 0.052^d

8.21 ± 1.160^c

3.11 ± 0.129^d

33.0 ± 1.19^b

0.38 ± 0.140^g

0.44 ± 0.027^e

6.45 ± 1.066^d

1.76 ± 0.143^g

25.0 ± 1.20^e

0.30 ± 0.116^g

0.20 ± 0.016f

5.02 ± 1.128 ^e

1.19 ± 0.08^h

27.2 ± 1.55^d

2.73 ± 0.137^a

1.55 ± 0.058^a

12.76 ± 1.352^a

4.28 ± 0.162^a

25.2 ± 1.27^e

2.70 ± 0.119^a

1.52 ± 0.062^a

11.62 ± 1.446^a

4.0 ± 0.177^b

20.6 ± 1.12^g

2.21 ± 0.164^b

1.16 ± 0.043^b

8.70 ± 1.088^c

3.2 ± 0.152^d

22.7 ± 1.46^f

1.79 ± 0.118^c

0.88 ± 0.033^c

8.00 ± 1.261^c

2.46 ± 0.112^e

15.1 ± 1.23^h

1.26 ± 0.127^e

0.67 ± 0.022^d

6.80 ± 1.155^d

2.1 ± 0.094^f