CHEMICAL EFFECTS ON ANTHOCYANIN BIOSYNTHESIS IN STORED CRANBERRIES

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Abstract
Infiltration of pale colored cranberries with gibberellic acid (10−4M, 10−5M), malathion (0.38 × 10−4M), indoleacetic acid (10−6M) and galactose (10−2M) stimulated the development of anthocyanin pigment. Galactose (0.5 × 10−1M, 0.25 × 10−1M) and sucrose (10−1M, 0.5 × 10−1M, 0.25 × 10−1M) inhibited pigment production. The experimental berries all had much lower total pigment contents than well colored, vine-ripened berries. The ratios of the four main pigments were also different. The stimulation of pigment production was not great enough to influence consumer acceptance. However, the results were sufficiently encouraging to suggest that further experiments were justified.

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