Effect of phenolic acids on anthocyanin content in maize roots |
| |
Authors: | Abha Jain H S Srivastava |
| |
Institution: | 1. Department of Life Sciences, University of Indore, Vigyan Bhawan, Khandwa Road, 452001, Indore, India
|
| |
Abstract: | Supply of 0.01 to 5.0 mM salicylic, caffeic and gallic acids, either during imbibition of seeds for 24 to 48 h or during seedling growth increased anthocyanin production in maize (Zea mays L. cv. Ganga safed-2) roots. While tyrosine had no effect, phenylalanine either in the presence or absence of the phenolic acids increased anthocyanin content. Glucose in a concentration range of 1 to 20 mM and shikimic acid in 0.01 to 5.0 mM range also increased pigment level, which was higher in the presence of salicylic acid than in it.s absence. The experiments demonstrate the possibility of some indirect effects of salicylic acid and other phenolic acids on anthocyanin synthesis. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|