Studies On The Relationship Between Anthocyanin Biosynthesis And Environment Condition And Related Enzymes In The Outer Scales Of Purple Garlic

Anthocyanin，a water soluble compound is thought to be responsible for the coloration ofouter scales of purple garlic. The study selected CV. G075as main material, and focused onthe dynamic changes of the content of anthocyanin and activities of related enzyme activitiesin mature stage of garlic bulb and different environment, and the composition and content ofanthocyanin in different cultivar and environment conditions. The main results andconclusions are as follows:(1) In development stage of garlic bulb, the content of anthocyanin always changing, inearlier stage of bulb maturing, the content is relatively stable, but in late period, the content ofanthocyanin decrease as bulb mature. The enzyme activities in relation to anthocyaninsynthesis had a different change. The activity of CHI was positively correlated to anthocyanincontent in significant level, but not PAL and DFR, mean that CHI may be a key limitingfactor to regulate anthocyanin synthesis in the outer scales of purple garlic.(2) The study in different temperature showed that the content of anthocyanin was thehighest in open field, and also the CHI activity was the highest, indicated that open fieldcondition was benefited to anthocyanin synthesis. And the study in different pH levelsshowed that the content of anthocyanin was the highest in pH6.5, and also the CHI activitywas the highest, indicated that compared with pH7.5and pH8.5, pH6.5was benefited toanthocyanin synthesis.(3) The study in different nitrogen levels showed that the content of anthocyanin wasthe highest in1/2N, and nitrogen level could affect the anthocyanin synthesis. The CHIactivity was the highest in1/2N, indicated that low nitrogen level was benefited toanthocyanin synthesis. And the study in different phosphorus levels showed that the contentof anthocyanin was the highest in1P, and also the CHI activity, indicated that optimumphosphorus level (1P) was benefited to anthocyanin synthesis.(4) The study showed that the content of four anthocyanins was different in garlic bulbmature stage, the content of cyanidin, pelargonidin, delphindin and petunidin decreased withbulb mature, but the percent in total anthocyanin was stable. (5) The content of four anthocyanins was different in different environment condition,but nitrogen and phosphorus affected the content only, not the percent in total anthocyanin.However, pH and temperature not only affected the content of four anthocyanins, but also thepercent in total anthocyanin, in pH6.5, the percent of delphindin and cyanidin was higher,and in pH8.5, cyanidin and petunidin was higher.(6) The content of anthocyanin had a difference in different cultivars, but didn’t detect inCV. G046, a white garlic. The content of anthocyanin in G100was the lowest than otherscultivar, G088、G105、G2010-4and G075, but content of total anthocyanin, four anthocyaninsand the percent had no difference in four cultivars.From all the above, we concluded that the content of anthocyanin, enzyme activity inrelated with anthocyanin synthesis and the anthocyanin type were affected not only bycultivar, but also environment condition and growth stages. The results enriches the researchof anthocyanin synthesis in the outer scales of purple garlic, and provide a theory forproduction of purple garlic and the scales of purple garlic which is abandoned by garlicprocessing industry.