In addition, total anthocyanin, anthoxanthin and flavonoid contents were all decreased significantly after Pro-Ca treatment, which was in accordance with the color indices.
Anthocyanin and anthoxanthin compositions were separated by their different absorption bands at 525 nm and 350 nm, respectively.
Based on the references of Cy3G and rutin, the relative quantity of anthocyanin anthoxanthin compositions were analyzed.
Also, the reduction of anthocyanin and anthoxanthin contents was due in large part to the dilution of floral color (Zhong et al.
The expression of floral color was primarily determined by the production of pigments, especially by flavonoids which included anthocyanins and anthoxanthins (Zhao and Tao, 2015).
Additionally, total content of flavonoids was the sum of anthocyanins and anthoxanthins.
What's more, total contents, whether anthocyanins, anthoxanthins, were much lower in petals with Pro-Ca treatment, nearly fell up to average 50 and 70%.
Anthoxanthin is responsible for the creamy whites of cauliflower, parsnips, kohlrabi, white cabbage and onions.
That's anthoxanthin pigments reacting to the metal.
Like red-blue anthocyanins - and totally opposite from the chlorophyll - creamy-white anthoxanthins are better off in an acidic environment.