Biochemical and Genetical Studies on Anthocyanins in Eggplant

Paper-chromatographic analysis of anthocyanin occurring in flower, stem and fruit-coat of eggplant showed that Burma, Sendai-naga No. 1, Shin-kuro, Hetamurasaki and Emerald contain an acylated anthocyanin, whose Rf values agreed with nasunin, whereas Black Beauty contains delphinidin 3-glucorhamnoside as major component. Within a single variety, the main anthocyanin proved to be the same one in stem, flower and fruit-coat. The complex anthocyanin of Burma-type was shown to be p-hydroxycinnamoyl derivative of delphinidin 3, 5-diglucoside combined with rhamnose. In the crossing experiment, it was observed that the F1 hybrid between Burma and Black Beauty produced an acylated anthocyanin of Burma-type and in F2 generation Burma- and Black beauty-type segregated in accordance with the simple Mendelian ratio of 3:1. Accordingly, two biochemical characters, i.e. the acylation and glycosidation in anthocyanin molecule are shown to be controlled by a single pair of genes.