Differentiation of raspberry varieties according to antocynanin composition
1999
Ancos, B. de | Gonzalez, E. | Cano, M.P.
Regarding the evalutated raspberry contituents related to fruit color, Rubi raspberries should be the most suitable Spanish harvested cultivar for processing. This fruit showed a very high anthocyanins total contents, especially cyanidin-3-sophoroside (55,77 mg/100 g f.w.). the highest vitamin C content (31,14 mg/100g f.w.) and the greatest total non-volatile organic acids content (2003.03 mg/100 g f.w.). Also, this raspberry cultivar has the lowest pH and highest titratable acidity. All these factors could enhance the color quality of the preserved raspberry product better than the other three cultivars, as well as the stability of the anthocynanin red pigments and the nutritional value during processing and storage.
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