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2013 ASHS Annual Conference

14298:
Comparison of Anthocyanin Contents in Amaranth Sprouts According to the Different Cultivation and Low-temperature Treatment

Tuesday, July 23, 2013
Desert Ballroom: Salons 7-8 (Desert Springs J.W Marriott Resort )
Su-Young Hong, Rural Development Administration, National Institute of Crop Science, Pyeongchang, South Korea
Kwang-Soo Cho, Rural Development Administration, National Institute of Crop Science, Pyeongchang, South Korea
Young-Ho Yoon Sr., Rural Development Administration, National Institute of Crop Science, Pyeongchang, South Korea
Su Jeong Kim, Highland Agriculture Research Center, Highland Agriculture Research Center, NICS, RDA, Pyeongchang, South Korea
Jung-Hwan Nam, Highland Agricultre Research Center, National Institute of Crop Science, RDA, Highland Agriculture Research Center, NICS, RDA, Pyeongchang, South Korea
Oh-Keun Kwon, Rural Development Administration, National Institute of Crop Science, Pyeongchang, South Korea
Hwang-Bae Sohn, Rural Development Administration, National Institute of Crop Science, Pyeongchang, South Korea
This study was conducted to clarify the effects of culture condition and light or dark treatment to the anthocyanins of four edible amaranth cultivar’s sprouts. We germinated and grew the amaranth sprouts in four conditions: 1) hydroponic culture in growth chamber (23 °C); 2) soil culture in growth chamber (23 °C); 3) soil culture in greenhouse; and 4) grown in field. Anthocyanin content was the highest under greenhouse and field conditions, the lowest value was in soil culture in growth chamber. The effect of low temperature treatment on the antocyanin content was investigated. Amaranth sprouts grown in the greenhouse were treated low temperature. The low temperatures were 8, 12, 16, and 20 °C. After 1 week, we investigated the fresh weight of sprouts and sampled for analysis of anthocyanin content.  Anthocyanin content was the highest at 12 °C, followed by 16, 8, and 20 °C in that order. We investigated the changes of anthocyanin content when treated light and dark at 12 °C. The fresh weight, length, and width of sprouts were the highest in the control, but the anthocyanin content in sprouts was higher in the dark treatment than in the light treatment. Results show that amaranth sprouts grown to a low-temperature and dark treatment increased the anthocyanin content.