Characterization of Anthocyanins During Ripening of Fruit of Vaccinium corymbosum, L. Cv. Wolcott1

Authors:
Donald J. Makus North Carolina State University, Raleigh

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Walter E. Ballinger North Carolina State University, Raleigh

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Article Category:
Research Article
Online Publication Date:
Jan 1973
Page(s):
99–101
Volume/Issue:
Volume 98: Issue 1
DOI:
https://doi.org/10.21273/JASHS.98.1.99
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Received:
07 Sep 1972
Published print:
01 Jan 1973
Donald J. Makus North Carolina State University, Raleigh

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Walter E. Ballinger North Carolina State University, Raleigh

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Contributor Notes

Received for publication September 7, 1972. Paper No. 3856 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.

Graduate Assistant, Department of Horticultural Science.

Professor, Department of Horticultural Science.

Abbreviations used are as follows: Cy = cyanidin, Dp = delphinidin, Mv = malvidin, Pn = peonidin, Pt = petunidin, arab = 3-arabinose, gal = 3-galactose, glu = 3-glucose, gly = 3-glycosides, Acy = anthocyanin(s).

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Cover Journal of the American Society for Horticultural Science
Journal of the American Society for Horticultural Science
Issue Date:
01 Jan 1973
Online ISSN:
2327-9788
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