The elucidation of the structure of the red pigments of the black
raspberries. Monger variety, was achieved. The components of the
pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3,
5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido-
5-glucoside. The elucidation was carried out after isolation,
purification, concentration and chromatographic separation of...
Published March 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published February 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published January 1963. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....