Changes in Anthocyanin, Carotenoid, Chlorophyll, and Protein in Developing Florets of the Chrysanthemum

Florets of a purple cultivar (Fandango) of the horticulturalchrysanthemum (Chrysanthemum morifolium Ramat) were removedfrom flower heads at seven stages of opening (from unopenedbud to dying flower) and segregated into different lengths,each of which was analysed. Wet weight per floret increased from 0.25–1 mg in thebud to about 3 mg (tubular florets) or to 20–40 mg (rayflorets) in the fully open flower. Protein decreased from 6per cent of the wet weight in the bud to about 2 per cent inthe open flower. In the ray florets anthocyanin concentrationreached a maximum in the half-open flower and then decreasedsharply, whereas carotenoid and chlorophyll declined continuouslyfrom the bud stage. Almost no anthocyanin was formed by thetubular florets and chlorophyll declined as in the ray florets,but carotenoid concentration increased to a maximum in the half-openflower and then decreased. In another cultivar (Light Bronze Fandango) the content of anthocyaninwas lower and that of carotenoid higher but similar changesin pigment levels were observed except that carotenoid roseto a maximum in the ray florets. In two other cultivars, Redand Cerise Fandango, the anthocyanin content was the same asin Fandango but the carotenoid concentration was the same orabout half that in Light Bronze Fandango respectively.