Figures & data
Figure 1. Absorption spectra of various anthocyanins with different concentrations at pH 3.5 for round sweet variety blueberry. (A) Tannic acid, (B) caffeic acid, (C) benzoic acid, (D) coumaric acid. The data are the mean value for three replications ± standard deviation.
Figure 2. Comparison of absorption spectra of anthocyanin with different co-pigments (960 mg/l) and without co-pigment at pH 3.5 for round sweet variety blueberry. The data are the mean value for three replications ± standard deviation.
Figure 3. Diagram of the effects of different pH values on anthocyanin in blueberry; the data are the mean value for three replications ± standard deviation.
Table 1. Bathochromic and hyperchromic values in anthocyanin and anthocyanin-co-pigment of round sweet blueberry samples.
