Variation in anthocyanin pigmentation in the purple carrot germplasm as affected by genotype and plant tissue

BANNOUD, F.; DA PEÑA HAMPARSOMIÁN, J.; INSANI, M. E.; CHAMORRO, V.; PAZOS, A.; PEREZ, M. B.; IORIZZO, M.; SIMON, P. W.; CAVAGNARO, P. F.

Madison

Conferencia; 39th International Carrot Conference; 2018

University of Wisconsin-Madison

The consumption of anthocyanin-rich fruits and vegetables is associated with reduced risk of cardiovascular disease, diabetes, arthritis and cancer, mainly due to anthocyanin?s antioxidant and anti-inflammatory activities. Some purple carrots accumulate large quantities of anthocyanins in their roots and, therefore, they represent excellent dietary sources of these pigments. Anthocyanin pigmentation varies among organs and tissues of the carrot plant, and among carrot genetic stocks.In this study we characterized total anthocyanin content and anthocyanin composition, by HPLC analysis, in different root and above-ground plant tissues of 26 carrot accessions, including open-pollinated (OP) and hybrid cultivars. Phenotypic variation for presence and intensity of purple pigmentation varied broadly among different plant tissues and among accessions. Significant variation (p