Characteristics and Genetic Control of Rhizome Coloration in Red Rhizome Lotus-Reference-Cited by-同舟云学术

Characteristics and Genetic Control of Rhizome Coloration in Red Rhizome Lotus

Published:2022 Issue:3 Volume:91 Page:366-374
ISSN:2189-0102
Container-title:The Horticulture Journal
language:en
Short-container-title:Hortic J

Author:

Tomiyoshi Keita¹,Masuda Jun-ichiro²,Fujimori Sae³,Kurisaki Maiko³,In Misaki³,Ogata Junpei³,Murakami Naofumi³,Matsuishi Takahiro⁴,Miyajima Ikuo⁵,Mizunoe Yuki⁴,Sakai Kaori⁴,Hirata Sho⁴,Ozaki Yukio⁴

Affiliation:

1. University Farm, School of Agriculture, Kyushu University

2. Faculty of Agriculture, University of Miyazaki

3. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University

4. Faculty of Agriculture, Kyushu University

5. Institute of Tropical Agriculture, Kyushu University

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Plant Science

Link

https://www.jstage.jst.go.jp/article/hortj/91/3/91_UTD-350/_pdf

Reference33 articles.

1. Asako, Y., Y. Owaki, Y. Ozeki, N. Sasaki, Y. Abe, T. Momose and K. Shimomura. 2011. Parental line “Inuidani” of Japanese radish (Raphanus sativus L.) accumulating pelargonidin as a major anthocyanidin entirely within its underground part and preliminary genetic analysis. Breed. Res. 13: 65–73 (In Japanese with English abstract).

2. Blesso, C. N. 2019. Dietary anthocyanins and human health. Nutrients 11: 2107. DOI: 10.3390/nu11092107.

3. Cassidy, A., E. J. O’Reilly, C. Kay, L. Sampson, M. Franz, J. P. Forman, G. Curhan and E. B. Rimm. 2011. Habitual intake of flavonoid subclasses and incident hypertension in adults. Am. J. Clin. Nutr. 93: 338–347.

4. Chen, S., Y. Xiang, J. Deng, Y. Liu and S. Li. 2013. Simultaneous analysis of anthocyanin and non-anthocyanin flavonoid in various tissues of different lotus (Nelumbo) cultivars by HPLC-DAD-ESI-MSⁿ. PLoS One 8: e62291. DOI: 10.1371/journal.pone.0062291.

5. De Jong, H. 1987. Inheritance of pigmented tuber flesh in cultivated diploid potatoes. Am. Potato J. 64: 337–343.