Biogenetic Interrelation between Anthocyanin and Some of the Concomitant Substances in Radish and Turnip* Studies on Anthocyanins, L.
1965 Volume 78 Issue 930 Pages 481-495
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1965 Volume 78 Issue 930 Pages 481-495
1. In red and white varieties of both radish (Raphanus sativus) and turnip (Brassica rapa), comparative analyses were made chromatographically on the contents of free amino acids, sugars and phenolic acids throughout the growing stage.
2. In four kinds of plant materials examined, four kinds of free sugars are present in common. Among them, glucose is a major component throughout the growing stage. Some quantitative difference may be noted in that both sucrose and fructose are present in larger quantity in the red root than in the white.
3. Seven kinds of phenolic acids are detected in all plant materials examined. Most of them are in a 'bound' form. The total amount of acids is larger in the red root than in the white one.
4. In red roots, the amount of C6-C3 acids increases gradually in parallel with the progress of anthocyanin synthesis.
5. Eighteen kinds of free amino acids are common to the roots of all plant materials examined. The percentage of individual amino acids to the total was higher in valine, leucine, arginine, (methionine), asparagine and glutamine in white roots, whereas the values for aspartic acid, glutamic acid and tyrosine are higher in red roots.
6. In red roots, sugars and amino acids decrease in amount temporarily at a time of rapid anthocyanin formation.
7. Anthocyanin production in the seedlings of the red varieties is stimulated by the administration of several amino acids such as leucine, phenylalanine and valine, and also by aspartic acid and threonine.
