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Transgenic Crops II pp 55–68Cite as

Transgenic Beetroot (Beta vulgaris)

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Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 47))

Abstract

Beta vulgaris L. (red beet) is a vegetable grown in temperate and subfrigid zones. The tuberous root of this plant is well known as the material for food-stuff in Europe. The root has received attention because of its high content of water-soluble pigments, which belong to the betalain family. They consist of red-violet betacyanin (mainly betanin) and yellow betaxathin (mainly vulgax-anthin- I) (Fig. 1). Since the root powder of B. vulgaris is permitted as a food colorant under the 1960 Color Additive Amendment, it has been used in the food industries as a natural color additive for some food processes (von Elbe et al. 1974b).

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Authors and Affiliations

  1. Department of Chemical Science and Engineering, Osaka University, Osaka, 560-8531, Japan

    M. Kino-Oka & S. Tone

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  1. M. Kino-Oka
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  2. S. Tone
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Editors and Affiliations

  1. New Delhi, India

    Y. P. S. Bajaj

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© 2001 Springer-Verlag Berlin Heidelberg

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Kino-Oka, M., Tone, S. (2001). Transgenic Beetroot (Beta vulgaris). In: Bajaj, Y.P.S. (eds) Transgenic Crops II. Biotechnology in Agriculture and Forestry, vol 47. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-56901-2_5

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  • DOI: https://doi.org/10.1007/978-3-642-56901-2_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-63130-6

  • Online ISBN: 978-3-642-56901-2

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