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An Anthocyanin-decolorizing System in Sour Cherries

Nature volume 185, pages 165–166 (1960)Cite this article

Abstract

THE antho cyanins of many fruits contribute to their attractiveness and appeal. In the course of a general study of the anthocyanins we have measured the accumulation of anthocyanins together with the activity of an anthocyanin-decolorizing system in Montmorency and English Morello sour cherries1. Anthocyanin-decolorizing systems have previously been reported in leaves2–4 and these, in common with the system found in cherries, apparently involve the action of an oxidizing enzyme.

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References

  1. Journal Paper No. 1191, New York State Agricultural Experiment Station, Geneva, New York.

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Authors and Affiliations

  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York

    J. P. VAN BUREN, D. M. SCHEINER & A. C. WAGENKNECHT

Authors
  1. J. P. VAN BUREN
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  2. D. M. SCHEINER
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  3. A. C. WAGENKNECHT
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VAN BUREN, J., SCHEINER, D. & WAGENKNECHT, A. An Anthocyanin-decolorizing System in Sour Cherries. Nature 185, 165–166 (1960). https://doi.org/10.1038/185165a0

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