Summary The stability of anthocyanin in freeze dehydrated compressed sour cherries during storage at 21 and 38°C were studied by extraction of pigments, thinlayer chromatography and spectrophotometry. Total anthocyanin contents of freeze‐dried compressed sample decreased from 9.28 mg/100g to 5.04 and 1.10mg/100g, respectively, after six months at 21 and 38°C. Cyanidin‐3‐(2G‐xylosylrutinoside) was the least stable pigment among the seven pigments identified.
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Y. et al. (1976) studied this question.
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