Quantitative Evaluation of the Contribution of Four Major Anthocyanins to Black Flower Coloring of Dahlia Petals
Author:
Affiliation:
1. Graduate School of Agriculture, Kyoto University
2. Faculty of Agriculture, Iwate University
Publisher
Japanese Society for Horticultural Science
Subject
Horticulture,Plant Science
Link
https://www.jstage.jst.go.jp/article/hortj/85/4/85_MI-121/_pdf
Reference36 articles.
1. Asen, S., R. N. Stewart and K. H. Norris. 1972. Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry 11: 1139–1144.
2. Brouillard, R. 1983. The in vivo expression of anthocyanin colour in plants. Phytochemistry 22: 1311–1323.
3. Brouillard, R. 1988. Flavonoids and flower colour. p. 525–538. In: J. B. Harborne. (ed.). The flavonoids. Chapman and Hall, London.
4. Byamukama, R., M. Jordheim, B. Kiremire, J. Namukobe and Ø. M. Andersen. 2006. Anthocyanins from flowers of Hippeastrum cultivars. Sci. Hortic. 109: 262–266.
5. Cabrita, L., T. Fossen and Ø. M. Andersen. 2000. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chem. 68: 101–107.
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