Purple tomatoes (Lycopersicon esculemtum) were bred by incorporating
genes that result in anthocyanin production in the skin of fruits. These genes
originally came from related wild species as no naturally occurring genes encoding
fruit anthocyanin expression are known within the cultivated species. By
combining Aft or Abg with atv or...
Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
The purpose of this research was to develop tools and germplasm for the production of tomatoes (Solanum lycopersicum L.) with high fruit phenolics without the use of genetic engineering. A candidate gene analysis was undertaken to identify genes regulating anthocyanin biosynthesis in tomato fruit (Aft, Abg, atv, and Purple Smudge)....
In recent years, there has been renewed interest in black raspberry (Rubus occidentalis L.) breeding. This has been spurred by an increase in black raspberry consumption due to studies that have shown them to be particularly high in anthocyanin content indicating high levels of antioxidants. Present cultivars are ill adapted...