Search Results
You are looking at 1 - 2 of 2 items for
- Author or Editor: Donna L. Hargrave x
Abstract
Variation in the proportions of individual anthocyanins in cranberry (Vaccinium macrocarpon Ait.) fruit of different coloration was investigated. Light-, medium-, and dark-red subsamples of ‘Franklin’, ‘McFarlin’, and ‘Searles’ cranberries were analyzed to determine the soluble solids : acidity ratio (SS:A), total anthocyanin, and individual anthocyanins. Qualitative and quantitative differences in the pattern of individual anthocyanins among clones studied over three seasons were not significant. Proportions of individual anthocyanins in fruit subsamples of different coloration within cultivar samples also were similar, indicating constant biosynthetic rates for each anthocyanin during color development. Linear relationships between HPLC peak areas for individual anthocyanins and subsample total anthocyanin or SS:A values were observed.
Abstract
The pigments of thornless blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in representative cultivars and to determine the effects of ripening on these patterns. Cyanidin-3-glucoside and cyanidin-3-rutinoside were positively identified. In addition, a cyanidin derivative containing xylose and 2 dicarboxylic acid-acylated derivatives of cyanidin-3-glucoside were tentatively identified. Five different anthocyanin patterns were seen among the 33 cultivars and selections compared. During ripening, cyanidin-3-glucoside increased to a greater extent than the other pigments. The accumulation of individual anthocyanins was linearly related to the total anthocyanin content and to the soluble solids : acidity ratio. Cultivar differences in anthocyanin patterns and changes in individual anthocyanins in fruit approaching full ripeness are insufficient to influence fruit color.