Overview of cherry industry Research, Development & Extension at ...
Overview of cherry industry Research, Development & Extension at ...
Overview of cherry industry Research, Development & Extension at ...
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AUAUAUQuality post-harvest• Colour generally increases withphysiological ripening then stays constant• Anthocyanin does not correl<strong>at</strong>e withcolour indic<strong>at</strong>ing th<strong>at</strong> increases in colourdue to oxid<strong>at</strong>ion <strong>of</strong> pigments? i.e. ageneral ‘blackening’ <strong>of</strong> tissues• But HPLC indic<strong>at</strong>es th<strong>at</strong> this is not due tooxid<strong>at</strong>ion <strong>of</strong> anthocyanin pigments, orchanges in general phenolic pr<strong>of</strong>iles –oxid<strong>at</strong>ion <strong>of</strong> chlorophyll and carotenoidpigments?5% formicCaroline <strong>cherry</strong> anthocyanins D40-8 (1) PDA Ch2 497nm@2.4nm-MBF6.15;311Range: 3e-3Area2.0e-31.0e-35.776.930.07135.50 6.00 6.50 7.00 7.50 8.00 8.50Caroline <strong>cherry</strong> anthocyanins D0-8 (1) PDA Ch2 497nm@2.4nm-MBF6.13;291Range: 2e-32.0e-3Area1.0e-35.736.930.07155.50 6.00 6.50 7.00 7.50 8.00 8.50Caroline <strong>cherry</strong> anthocyanins D0-7 (1) PDA Ch2 497nm@2.4nm-MBF6.17;1641.0e-35.0e-40.07.331187.351597.37116Range: 1e-3Area5.786.955.376146Time5.50 6.00 6.50 7.00 7.50 8.00 8.506.565.554.543.530.60.50.40.30.20.10ColourAlrightKileMikeMagraNicReidHoward0 10 20 30 40 50AnthocyaninAlrightKileMikeMagraNicReidHoward0 10 20 30 40 50
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