• Journal of Plant Biology
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• v.5 no.4
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• pp.1-5
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• 1962

CHA, Jong Whan (Dept. of Biology, College of Education, Seoul National University). Effect of gibberallin on the growth and internal componsents of Astragalus sinicus L. Kor. Jour. Bot. V(4) : 1-5, 1962. The effect of GA on the growth as well as on the internal components of the leaves of Astragalus sinicus L. under the soil culture was investigated. The result has indicated that small variation in the relative concentration of GA treated on the leaves shows a marked influence on the internal components of the plants. The increase of growth was associated with increasing intensity of GA. Chlorophyll and carotene contents in the leaves were depressed with increasing concentration of GA. It was noticed that the growth was pomoted with the decrease of the contents of chlorophyll and carotene. In contrast the aacorbic acid in the leaves treated with GA decreased in proportion to the degree of the concentration of GA. Carotens content varied with chlorophyll, although the ratio of chlorophyll to carotene was not so high as the results obtained by Beck and Redman. Chlorophyll and ascorbic acid values with respect to growth differed greatly during the two experimental periods. The chlorophyll content was found highly significant in this experimental periods. The chlorophyll content was found highly significant in this experiment. As the concentration of GA was increased, it was noticed that there was a reduction of anthocyanin, sucrose, and reducing sugar contents. The anthocyanin content was not so high in this study as in the results obtained from the corn by Jacob Straus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1544-1551
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• 2004

Effects of pH, sugar, ascorbic acid, organic acids and light sources on the stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes (PL-6, PL-28, PL-31 and Jasim) were studied. The pH had remarkable influence on the color stability of anthocyanin pigment. With increasing pH, the color gradually fades as colorless pseudobases are formed. In acidic pH, anthocyanin was stable, but with increasing pH the color gradually changed to colorless. The addition of sugar decrease in color stability of the pigment during storage period. The most of organic acids, such as a tartaric, citric and succinic acids, were found to improve the stability of the pigment, while malic and malonic acid reduced the stability of the pigment. The addition of ascorbic acid considerable decreased in anthocyanin pigment stability, but the effect was not decreased by adding thiourea. The effect of light sources such as a darkroom, a fluorescent light, and sunlight, reduced gradually the stability of anthocyanin pigment. Therefore the pigment degradation could be minimized by shielding the light from the pigment.