0.83±0.29. 1.00±0.29. 1.83±0.50. BL-204. Purple. 28.83±1.4. 20.67±0.7. 6.17±0.29. 1.17±0.20. 1.67±0.30. 4.00±0.50. BL-207. Purple. 2.67±0.29. 1.50±0.30.
Indian J Agric Biochem 30 (1), 105-106, 2017 doi 10.5958/0974-4479.2017.00017.X
Short Communication
Anthocyanidin Synthase in Leaves and Fruits of Brinjal (Solanum melongena L.) NEENA CHAWLA1*, ANKITA KUMARI2, AJMER SINGH DHATT3 and RAJINDER CHAWLA4 1,2
Department of Biochemistry, 3Department of Vegetable Science, Punjab Agricultural University, 4Accuscript Medical Writing Service, Fourth Floor, Lodhi Complex, Mall Road, Ludhiana - 141 004, Punjab, India This study reports the activity of anthocyanidin synthase (ANS) in leaf and fruit tissues of 14 genotypes of brinjal. It was found that the activity of ANS in leaves of all genotypes and fruits of green and white colour progressively decreased from 7 to 21 days after anthesis (DAA) while a progressive increase was observed in purple fruits during the same period. Genotype BL-204 showed highest activity in leaves at 7 day while in fruits the genotype SR-305 showed highest activity at 21days.
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Key words: Brinjal, flavonoids, anthocyanins, anthocyanidin synthase, colour
Anthocyanins are the most important class of flavonoids. Anthocyanins are water-soluble natural pigments, responsible for purple colour of brinjal. The type and occurrence of flavonoids in plants depends upon the developmental stage as well as genotype (1). ANS thought to catalyze the formation of coloured anthocyanidins by using colourless leucoanthocyanidins as substrate is the first step in the formation of coloured metabolite. It belongs to the family of 2-oxoglutarate dependent oxygenases (2,3) which use molecular oxygen, 2-oxoglutarate as co-substrates, Fe 2+ as cofactor and ascorbate as the reducing agent (4,5). It is found that in the absence of ascorbate the enzymatic activity was
