Acta Botanica Croatica, Vol. 54 No. 1, 1995.
Original scientific paper
Effect of carboxylic acids on the red colouration of Dyer’s saffron flowers
Koshi Saito
; Hokkaido Tokai University, Japan
Yuji Enomoto
; Hokkaido Tokai University, Japan
Abstract
Eight carboxylic acids were fed at 1-10000 pM to the flower pastes from fresh dyer’s saffron (Carthamus tinctorius L.) capitula and their effects on the red colouration investigated. Glyoxyllic acid, glycolic acid, oxaloacetic acid, 2-oxoglutaric acid and gluconic acid were found to be positive stimulators for the reaction, while succinic acid, malic acid and citric acid inhibited the colour change.
Keywords
Hrčak ID:
160408
URI
Publication date:
31.12.1995.
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