Genetic variation in purple carrot germplasm for root anthocyanin pigmentation and phenolic content

BANNOUD, F.; DI SANTO, ; CAVAGNARO, P. F.

Mendoza

Jornada; XXXVI Jornadas Argentinas de Botanica; 2017

The consumption of anthocyanin-rich fruits and vegetables is associated with reduced risk of cardiovascular disease, inflammation, oxidative stress and some types of cancer. Some purple carrots are excellent sources of dietary anthocyanins, as they can accumulate large quantities of these pigments in their storage roots. However, purple carrot germplasm vary in anthocyanin pigmentation. In this study, we characterized genetic variation in a purple carrot germplasm collection, including open-pollinated (OP) and hybrid cultivars, by analysis of anthocyanin pigmentation in different root (xylem and phloem) and leaf (petiole and lamina) tissues. Total anthocyanin and total phenolic content was estimated, spectrophotometrically, in pigmented phloem and xylem tissues of the root. Significant (p