biologia plantarum

Biologia plantarum 26:241, 1984 | DOI: 10.1007/BF02902901

Effect of phenolic acids on anthocyanin content in maize roots

Abha Jain¹, H. S. Srivastava¹

¹ Department of Life Sciences, University of Indore, Indore, India

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.

Received: May 17, 1983; Accepted: November 28, 1983; Published: July 1, 1984  Show citation