Artificial shading and temperature influence on anthocyanin compositions in sweetpotato leaves

HortScience

Volumn 40, Issue 1, 2005, Pages 176-180

  Islam, Md Shahidul ^a   Jalaluddin, M ^a   Garner, James O ^a   Yoshimoto, M ^b   Yamakawa, O ^b  

^a UNIVERSITY OF ARKANSAS AT PINE BLUFF   (United States)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

Author keywords

Anthocyanin composition; Cyanidin; Peonidin; Shading; Sweetpotato leaf; Temperature

Indexed keywords

COLOR; COMPOSITION; CULTIVATION; DISEASE CONTROL; FOOD ADDITIVES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSIOLOGY;

ARTIFICIAL SHADING; FOOD COLORANTS; HUMAN HEALTH; NATURAL FOOD;

CROPS;

CHEMICAL COMPOSITION; COLOR; CULTIVATION; DISEASES; FARM CROPS; FOOD ADDITIVES; LIQUID CHROMATOGRAPHY; PHYSIOLOGY;

IPOMOEA BATATAS;

EID: 13144262888     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.40.1.176     Document Type: Article

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