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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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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