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Effects of Mechanical Stress on Anthocyanin Levels in Living Blackberries

出版	2017
URL	http://books.google.com.hk/books?id=qxcHugEACAAJ&hl=&source=gbs_api

註釋Anthocyanin levels in mechanically stressed blackberries were quantified via HPLC-PDA UV/Visible detection at 520nm. It was determined that mechanically stressed blackberries showed significant increases in anthocyanin levels when compared to unstressed berries of similar size, shape, and initial ripeness. The anthocyanin production in blackberries is believed to be a repair mechanism. On average, stressed berries that were aged 7 days contained 19 times the concentration of cyanidin 3-O-glucoside in unstressed berries. 75% of berries that were aged 7 days also produced a second anthocyanin that was not present at all in the unstressed berries. Blackberries that were aged just 1 to 2 days after stressing showed a 26% increase in cyanidin 3-O-glucoside compared to similar unstressed berries.