Changes in Anthocyanin, Carotenoid, Chlorophyll, and Protein in Developing Florets of the Chrysanthemum

Florets of a purple cultivar (Fandango) of the horticultural chrysanthemum (Chrysanthemum morifolium Ramat) were removed from flower heads at seven stages of opening (from unopened bud to dying flower) and segregated into different lengths, each of which was analysed. Wet weight per floret increased from 0.25–1 mg in the bud to about 3 mg (tubular florets) or to 20–40 mg (ray florets) in the fully open flower. Protein decreased from 6 per cent of the wet weight in the bud to about 2 per cent in the open flower. In the ray florets anthocyanin concentration reached a maximum in the half-open flower and then decreased sharply, whereas carotenoid and chlorophyll declined continuously from the bud stage. Almost no anthocyanin was formed by the tubular florets and chlorophyll declined as in the ray florets, but carotenoid concentration increased to a maximum in the half-open flower and then decreased. In another cultivar (Light Bronze Fandango) the content of anthocyanin was lower and that of carotenoid higher but similar changes in pigment levels were observed except that carotenoid rose to a maximum in the ray florets. In two other cultivars, Red and Cerise Fandango, the anthocyanin content was the same as in Fandango but the carotenoid concentration was the same or about half that in Light Bronze Fandango respectively.