Changes in Anthocyanin and Chlorophyll Contents during Growth of Lilac and Dark-purple Paprika

Anthocyanin and chlorophyll contents of fruits change during growth. In purple paprika varieties, there are two color variations, lilac (light purple) and dark-purple. However, there has not been any investigation into how the pigment components and their quantities change during the fruit growth of either variety. Therefore, we used HPLC to investigate the types and quantities of pigments in both types of fruit from 10- 60 days after pollination.

Paprika plants (Capsicum annuum L.) were grown in hydroponic culture. Twenty containers (59 x 39 x21) containing 2 plants each were filled with commercial nutrient solution at EC 1.2 dS m-1 and pH 6.0. The plants were grown in a greenhouse. Samples were cut from the middle parts of the fruits, divided into fruit skin and flesh parts, and then analyzed by HPLC. The analysis showed that the contents of cinnamic acid derivative and flavonoid which are both pre-anthocyanin were not increased during fruit growth, but the quantity of nusnin increased in the fruit skin up to 40 days after pollination, but then decreased over the next 20 days in both varieties. The chlorophyll content of lilac paprika was low at 40 days after pollination, but it was relatively high in the dark-purple paprika. In conclusion, we found that the anthocyanin contents (nasunin) reached a maximum at 40 days after pollination in the fruit skin of both varieties, and that the higher chlorophyll content in the dark-purple paprika might contribute to its darker purple color.