Figure 6 | Scientific Reports

Figure 6

From: Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature

Figure 6

Degradation of anthocyanin. Panel A–C, chromatogram of cyandin-3-glucoside with non-enzymatic or enzymatic degradation induced by hydrogen peroxide; Panel D and E, changes of cyanidin-3-glucoside concentration and production of protocatechuic acid during non-enzymatic degradation or after adding hydrogen peroxide with or without horseradish peroxidase at pH 4.0. Panel F, non-enzymatic degradation of cyanidin-3-glucoside at 20 °C and 35 °C at pH 4.0; Panel G, concentrations of protocatechuic acid in the peel of plum fruits treated at 20 °C and 35 °C for different time in the dark. Each data point represents mean ± SE (n = 5). The asterisk indicates a significant difference between two temperature treatments at P < 0.05, t-test.

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