All Issue

2015 Vol.60, Issue 2 Preview Page

Original Research Article

컬러감자 안토시아닌 색소발현에 관여하는 재배환경 조건

Growing Environment Influence the Anthocyanin Content in Purple- and Red-Fleshed Potatoes During Tuber Development

Jin-Cheol Jeong1*
,
Su-Jeong Kim1
,
Su-Young Hong1
,
Jung-Hwan Nam1
,
Hwang-Bae Sohn1
,
Yul-Ho Kim1
,
Mekapogu Manjulatha1
정 진철1*
,
김 수정1
,
홍 수영1
,
남 정환1
,
손 황배1
,
김 율호1
,
Manjulatha Mekapogu1
1Highland Agriculture Research Institute, National Institute of Crop Science, RDA, Pyeongchang 232-955, Republic of Korea
1농촌진흥청 국립식량과학원 고령지농업연구소
*Corresponding Author
30 June 2015. pp. 231-238
PDF XML Citation
Abstract

This study was carried out to determine environmental factors affecting the anthocyanin content of colorfleshed potato (Solanum tuberosum L.) tubers. After planting of two color-fleshed potato cultivars of ‘Hongyoung’ and ‘Jayoung’ in different 14 locations, their soil chemical properties and meteorological data were evaluated, and anthocyanin contents of tubers were analyzed after harvest, additionally their relationship among them was analyzed through correlation analysis. In comparison with two cultivars, purple-fleshed ‘Jayoung’ potatoes showed higher anthocyanin content than red-fleshed ‘Hongyoung’ in almost locations. When locations were divided to three categories (highland, sub-highland and lowland) according to altitude, in general, highland-grown tubers had the higher content of anthocyanin compared to those grown in lowland. An analysis of the results of chemical components of soil showed that anthocyanin content of color-fleshed potato tubers was negatively correlated with the pH of soil. In addition, mean temperature and minimum temperature from 80 to 100 days after planting most significantly affected on the accumulation of anthocyanin in color-fleshed potato tubers, that is, higher content of anthocyanin was observed in tubers produced in locations with lower mean temperature and minimum temperature from 80 to 100 days after planting. This information can be useful to producers and industries in selection of proper fields for the production of color-fleshed potato tubers having high quality in Korea.

Keywords
pigment
growing location
correlation
temperature
pH
References

인용문헌(REFERENCES)

1
M S Al-Saikhan, L R Howard and J C Miller, J. Food Sci, Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L), 60; 341-343 (1995)
2
M Andersen, S Opheim, D W Akasnes and N A Froystein, Phytochem. Anal, Structure of petanin, an acylated anthocyanin isolated from Solanum tuberosum, using homo- and hetero-nuclear two-dimensional nuclear magnetic resonance techniques, 12; 230-236 ( 199)
3
C R Brown, R Wrolstad, R Durst, C-P Yang and B Clevidence, Amer. J. Potato Res, Breeding studies in potatoes containing high concentrations of anthocyanins, 80; 241-250 (2003)
4
L Chalker-Scott, Photochem. Photobiol, Environmental significance of anthocyanins in plant stress responses, 70; 1-9 (1999)
5
H M Cho, Y E Park, J H Cho and S Y Kim, J. Kor. Soc. Hort. Sci, Historical review of land race potatoes in Korea, 44; 838-845 (2003)
6
H De Jong, Amer. Potato J, Inheritence of pigmented tuber flesh in cultivated diploid potatoes, 64; 337-343 (1987)
7
R A Dixon and N L Paiva, Plant Cell, Stress-induced phenylpropanoid metabolism, 7; 1085-1097 (1995)
8
F J Francis, Critical Rev. Food Sci. Nutr, Food colorants: Anthocyanins, 28; 273-315 (1989)
9
T Fuleki and F J Francis, J. Food Sci, Quantitative methods for anthocyanin. I. Extraction and determination of total anthocyanin in cranberries, 33; 72-77 (1968)
10
M M Guisti, L E Rodrigunez-Saona, J R Baggett, G L Reed, R W Durst and R E Wrolstad, J. Food Sci, Anthocyanin pigment composition of red radish cultivars as potential food colorants, 63; 219-224 (1998)
11
T J Ha, J H Lee, S O Shin, S H Shin, S I Han, H T Kim, J M Ko, M H Lee and K Y Park, J. Crop Sci. Biotech, Changes in anthocyanin and isoflavone concentrations in black see-coated soybean at different planting locations, 12; 79-86 (2009)
12
JB Harborne, The flavonoids: Advances in research since 1980The anthocyanins; 1-20, London. Chapman and Hall. (1988)
13
B Hawrylak-Nowak, J. Plant Nutri, Changes in anthocyanin content as indicator of maize sensitivity to selenium, 31; 1232-1242 (2008)
14
K Hayashi, H Hibasami, T Murakami, N Terahara, M Mori and A Tsukui, Food Sci. Technol. Res, Induction of apoptosis in cultured stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice, 12; 22-26 (2006)
15
K Hayashi, M Mori, Y M Knox, T Suzutan, M Ogasawara, I Yoshida, K Hosokawa, A Tsukui and M Azuma, Food Sci. Technol. Res, Anti influenza virus activity of a red-fleshed potato anthocyanin, 9; 242-244 (2003)
16
C Y Hung, J R Murray, S M Ohmann and C B S Tong, J. Amer. Soc. Hort. Sci, Anthocyanin accumulation during potato tuber development, 122; 20-23 (1997)
17
J C Jeong, D C Chang, Y H Yoon, C S Park and S Y Kim, J. Bio-Environ. Control, Effect of cultural environments and nitrogen fertilization levels on the anthocyanin accululation of purple-fleshed potato (Solanum tuberosum L) variety Jasim, 15; 204-210 (2006)
18
S C Kang and M K Choung, Kor. J. Crop Sci, Comparative study on biological activities of colored potatoes, Hongyoung and Jayoung cultivar, 53; 233-238 (2008)
19
C E Lewis, J R L Walker and J E Lancaster, J. Sci. Food Agric, Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of colored potato (Solanum tuberosum L) tubers, 79; 311-316 (1999)
20
C E Lewis, J R L Walker, J E Lancaster and A J Conner, Aus. J. Plant Physiol. , Light regulation of anthocyanin, flavonoid and phenolic acid biosynthesis in potato tubers in vitro, 25; 915-922 (998a)
21
C E Lewis, J R L Walker, J E Lancaster and K H Sutton, J. Sci. Food Agric. , Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I. Coloured cultivars of Solanum tuberosum L, 77; 58-63 (998b)
22
K Mori, S Sugaya and H Gemma, Sceintia Horticulturae, Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition, 105; 319-330 (2005)
23
J H Nam, J C Jeong, O K Kwon, S Y Hong, S J Kim, H B Son, J N Lee, K T Lee and H J Park, Kor. J. Plant Res, Anti-inflammantory activity of peel exreacts in color-fleshed potatoes, 26; 533-538 (2013)
24
NIAST (National Institute of Agricultural Science and Technology), Mothods of soil and crop plant analysis, Suwon Korea. (2000)
25
Y E Park, J C Jeong, H M Cho, Y S Hwang, H J Lee, S S N Choi, S J Lee, E S Park, E A Ko, N S Kim, J D Lim and M K Chung, Kor. J. Crop Sci, Antimutagenic effect and cytotoxity to human cancer cell lines of colored potato extracts, 53; 75-84 (2008)
26
Y E Park, J H Cho, H M Cho, J Y Yi, H W Seo and M K Chung, Kor. J. Breed. Sci, A new potato cultivar ‘Jayoung’, with red skin and flesh color, and high concentrations of anthocyanins, 41; 51-55 (2009a)
27
Y E Park, J H Cho, H M Cho, J Y Yi, H W Seo and M K Chung, Kor. J. Breed. Sci, A new potato cultivar ‘Hongyoung’, with high concentration of anthocyanin, 41; 51-55 (2009b)
28
L E Rodriguez-Saona, M M Guisti and R E Wrolstad, J. Food Sci, Anthocyanin pigment composition of red-flesh potatoes, 63; 458-465 (1998)
29
L F Reyes, Jr J C Miller and L Cisneros-Zevallos, Amer. J. Potato Res, Environmental conditions influence the content and yield of ahthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development, 81; 187-193 (2004)
30
A Saija, Essenze-Deriv. Agrum, Pharmacological effects of anthocyanins from blood orange juice, 64; 229-233 (1994)
31
R F Tester, S J J Debon, H V Davies and M J Gidley, Sci. Food Agric, Effect of temperature on the synthesis, composition and physical properties of potato starch, 79; 2045-2051 (1999)
32
K Torskangerpoll and O M Anderson, Food Chem, Color stability of anthocyanins in aqueous solutions at various pH values, 89; 427-440 (2005)
33
J M Yoon, M H Cho, T R Hahn, Y S Oaik and H H Yoon, J. Food Sci. Technol, Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants, 29; 211-217 (1997)
Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 60
  • No :2
  • Pages :231-238
  • Received Date : 2014-11-06
  • Accepted Date : 2015-06-04
  • DOI :https://doi.org/10.7740/kjcs.2015.60.2.231
Journal Informaiton The Korean Journal of Crop Science The Korean Journal of Crop Science
Online Submission
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • crosscheck
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close