Changes in the Composition of Biologically Active Compounds during the Ripening Period in Fruit of Different Large Cranberry (<i>Vaccinium macrocarpon</i> Aiton) Cultivars Grown in the Lithuanian Collection.

During the cranberry ripening period from 12 August to 8 October, a decreasing trend of proanthocyanidin content was observed in cranberry samples of cultivars ‘Baifay’, ‘Howes’, ‘Pilgrim’, ‘Early Black’, ‘Red Star’, and ‘Stevens’, which showed a decrease of about a factor of 2.

also in 47,180 other papers

Furthermore, the study revealed an increasing trend in anthocyanin and anthocyanidin content, which provides knowledge on the quantitative changes in individual compounds during the ripening period and allows for selecting the optimum time for cranberry picking when the berries accumulate the highest levels of anthocyanins.

also in 63,971 other papers