ABSTRACT
The color of carrots may be white, yellow, orange, red, and even black. Harbome provided the first complete identification of the anthocyanins in leaves, flowers, stems, and roots of Daucus species. According to P. Aras and T. J. Orton, the red pigmentation trait in the petioles of celery is dominant over the green coloration and is controlled by a single gene. The pigmentation of garlic is due to the presence of carotenoids, anthocyanins, and chlorophylls. Ginseng is a perennial herb of eastern Asia and eastern North America. The purple color in the skin and/or flesh of tubers is due to anthocyanins. Depending on its genetic makeup, the onion plant an produce red, yellow, or white bulbs. Jerusalem artichoke is a tuber-producing plant closely related to the sunflower. The flesh color of potatoes is generally white or yellow. Chicory, Cichorium intybus L., is a minor crop whose roots are used as a coffee substitute and as a source of inulin.
