The present studies have been carried out to investigate the influence of light qcalitc and temperature on the content of anthocyanin in the fruit of `Jonagold´ apple.
The results are summarized as follows:
1. When the `Jonagold´ fruits were covered with variously colored cellophane films, anthocyanin content was markedly higher in the fruits covered with colorless film compared to those covered with colored films, but there was no difference among the fruits covered with films of different colors.
2. Anthocyanin contents was directly affected by decrease of temperature. When the fruits were treated at 18℃, anthocyanin development started on August 14 in `Jonagoid´ but on September il in `Fuji´, suggesting that the response of anthocyanin development to fruit temperature varied among the cultivars.
3. The optimum temperature for anthocyanin development in `Jonagold´ ranged from 10℃ to 20℃. Anthocyanin content decreased markedly under 10℃ and above 20℃.
4. When the ABA production and the anthocyanin development under different light quality at 16℃ were compared, ABA content was highest under the colorless film and decreased in the order of orange and blue films, and anthocyanin content was highest unde: colorless film, becoming lower under orange and blue films. When the fruits were treated at 25℃, ABA content was higher under colorless film under colored films, but the anthocyanin content did not vary by film color.
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