How is the purple root of chives formed

The formation of purple roots in chives is mainly related to factors such as anthocyanin accumulation, low temperature stimulation, variety characteristics, soil conditions, and growth cycle.

1. Anthocyanin Accumulation

The purple color of chive roots is usually due to the large accumulation of anthocyanins. Anthocyanins are natural water-soluble pigments that are synthesized in large quantities under specific environmental conditions. When chives are in a low-temperature environment, the plant actively increases anthocyanin production to resist the cold, and this pigment forms a distinct purple color after sedimentation in the roots. The ability of different varieties of chives to synthesize anthocyanins varies, which is also the reason why some varieties are more prone to purple root phenomenon.

2. Low temperature stimulation

Temperature changes are an important factor affecting the color of chive roots. When the ambient temperature remains below 15 degrees, the physiological metabolism of chives will change, stimulating the activity of anthocyanin synthase to increase. In the seasons of spring and autumn, when there is a large temperature difference between day and night, the phenomenon of purple roots in chives is more common. This discoloration belongs to the self-protection mechanism of plants and will not affect food safety.

3. Variety Characteristics

Some chive varieties themselves have the genetic characteristic of producing purple root systems. This type of variety will exhibit root discoloration under normal growth conditions, and the color is usually darker than the discoloration caused by environmental factors. Purple rooted chive varieties often contain richer antioxidant substances, and their nutritional value may be higher than that of ordinary green rooted varieties.

4. Soil conditions

Soil acidity and mineral content can affect the color expression of chive roots. In an acidic soil environment, chives are more likely to synthesize anthocyanins. When the content of phosphorus, potassium and other elements in the soil is insufficient, it may also cause the color of the roots to darken. Properly adjusting the soil pH to neutral and ensuring balanced fertilization can to some extent control the degree of purple roots.

5. Growth cycle

As the growth years of chives increase, the roots of old plants will gradually accumulate more pigment substances. The root color of perennial chives is often darker than that of newly planted ones. The harvest season can also affect the color expression, and the purple root phenomenon of the first crop of chives in spring is usually more pronounced than in summer. Reasonable crop rotation and updated planting can help maintain the normal color of the root system. Purple roots of chives are a common physiological phenomenon and usually do not affect their edible value and safety. When making daily purchases, it is important to observe whether the color of the roots is uniform and avoid choosing products with signs of decay. When storing, it should be kept dry and ventilated, and consumed as soon as possible to ensure freshness. For purple chives, shortening the blanching time appropriately can help retain more nutrients such as anthocyanins. People with spleen and stomach deficiency and cold can pair it with ginger and garlic isothermal ingredients to neutralize the pungent and dispersing properties of chives. During the cultivation process, attention should be paid to controlling the temperature difference between day and night, and reasonable fertilization can effectively regulate the color expression of the root system.