Changes in anthocyanidin and anthocyanin pigments in highbush blueberry (Vaccinium corymbosum cv. Bluecrop) fruits during ripening


We monitored accumulation in terms of different types of anthocyanidin, in association with fruit skin coloration, in ‘Bluecrop’ highbush blueberry (Vaccinium corymbosum L.) at three stages of ripening: pale green, ca. 30 days after full bloom (DAFB); reddish purple, ca. 40 DAFB; and dark purple, ca. 50 DAFB. Total anthocyanin contents increased during… (More)
DOI: 10.1007/s13580-016-0107-8


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