Factors Affecting the Anthocyanin Content of Cranberry

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Abstract
Samples of 16 cranberry (Vaccinium macrocarpon Ait.) clones, sorted into subsamples on the basis of berry size and coloration, were analyzed for juice content, soluble solids, titratable acidity, and anthocyanin content. The soluble solids : acidity ratio was greater for more highly colored subsamples but did not vary with berry size. The anthocyanin content of subsamples of different berry size varied in proportion to the surface to volume ratio. Anthocyanin recovery in expressed juice was independent of berry coloration and size. Variability in anthocyanin content within samples reflected differences in environmental factors, such as light exposure, superimposed on ripeness differences. Variability in sample anthocyanin content depended more on berry size differences than on differences in surface coloration.

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