The effect of sugars in relation to methyl jasmonate on anthocyanin formation in the roots of Kalanchoe blossfeldiana (Poelln.)

Justyna Góraj-Koniarska, Marian Saniewski


This study investigated the effects of different sugars (sucrose, fructose, glucose) and sugar alcohols (mannitol, sorbitol) applied alone and in solution with methyl jasmonate (JA-Me) on the anthocyanin content in the roots of Kalanchoe blossfeldiana. None of the sugars used individually in the experiment affected anthocyanin accumulation in the roots of intact plants. The anthocyanin level was similar to that in the control. Sucrose at concentrations of 0.5% and 3.0%, and glucose at a concentration of 3.0% inhibited anthocyanin accumulation induced by JA-Me. Only fructose at a concentration of 3.0% stimulated anthocyanin accumulation induced by JA-Me. The sugar alcohols, mannitol at a concentration of 3.0% and sorbitol at 0.5% and 3.0%, inhibited anthocyanin accumulation in the roots of intact K. blossfeldiana plants induced by JA-Me. In excised roots, both sugars and JA-Me used individually did not affect the formation of anthocyanins. Also, the sugar alcohols (mannitol and sorbitol) applied simultaneously with JA-Me had no effect on the accumulation of anthocyanins. However, roots treated with sugars (sucrose, fructose, glucose) in solution with JA-Me promoted the induction of anthocyanins in the apical parts of the roots. 

The results suggest that anthocyanin elicitation in the roots of K. blossfeldiana by methyl jasmonate may be dependent on the interaction of JA-Me with sugars transported from the stems (leaves) to the roots.


sugars; sugar alcohols; anthocyanins; roots; Kalanchoe blossfeldiana

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