Changes in anthocyanin components of blueberry during ripening process

The changes in total anthocyanins and anthocyanin components of blueberry during the ripening process were studied to provide experimental basis and reference for blueberry harvest. Total anthocyanins content in different maturity blueberry were measured by p H differential method,the structure of individual anthocyanins were determined by HPLC-MS / MS and quantitatively analysed by high performance liquid chromatography( HPLC).The results showed that anthocyanin synthesis was accelerated with the increase of blueberry maturity,and anthocyanin content was gradually accumulated and reached a peak value of 2827 mg / kg at purple black stage.There were 15 kinds of anthocyanins during the ripening process of blueberry,delphinidin,cyaniding,petunidin,malvidin and peonidin pigment and their linked galactose,glucose and arabinose,respectively.During the ripening process of blueberry,delphinidin,petunidin,peonidin and malvidin class were increased,but cyanidin class were decreased in mature later stage.