Figure 7.

HPLC chromatograms of anthocyanin compounds in the berry skin of V. vinifera 'Cabernet Sauvignon' (A) and V. aestivalis 'Norton' (B) at harvest ripe (stage 38). More anthocyanin compounds were found in Norton berry skin than in Cabernet Sauvignon. The identified compounds from each profile are listed in Table 3. The HPLC conditions are described in Materials and Methods.

Ali et al. BMC Plant Biology 2011 11:7   doi:10.1186/1471-2229-11-7
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