Variation in the proportions of individual anthocyanins in cranberry ( Vaccinium macrocarpon Ait.) fruit of different coloration was investigated. Light-, medium-, and dark-red subsamples of ‘Franklin’, ‘McFarlin’, and ‘Searles’ cranberries were analyzed to determine the soluble solids : acidity ratio (SS:A), total anthocyanin, and individual anthocyanins. Qualitative and quantitative differences in the pattern of individual anthocyanins among clones studied over three seasons were not significant. Proportions of individual anthocyanins in fruit subsamples of different coloration within cultivar samples also were similar, indicating constant biosynthetic rates for each anthocyanin during color development. Linear relationships between HPLC peak areas for individual anthocyanins and subsample total anthocyanin or SS:A values were observed.
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Sapers et al. (1987) studied this question.
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