ABSTRACT
Several genetic, physiological, and agronomic factors influence the pigmentation of red cabbage. When red cabbage is grafted onto white varieties, the characteristics of both species appear in the successive generation. However, the anthocyanin concentration in the progeny is much lower. A variety of factors are known to influence the biosynthesis of anthocyanins in red cabbage: treatment with indolacetic acid leads to a markedly lower anthocyanin content. In radish, anthocyanin production may be stimulated by treatments with leucine, phenylalanine, and valine, as well as with aspartic acid and threonin. Genetically, the qualitative composition of anthocyanins apparently remains unchanged with an increase in chromosome number. Turnip is a cool-season, fast-growing vegetable of the mustard family, Cruciferae. Many of its varieties contain anthocyanins, often found together with chlorophylls. Cabbage and mustard seed capacity of germination, which is higher in darker seeds, has been correlated with the presence of anthocyanin in the seed coat.
