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. 2017 Aug 9;7:7684. doi: 10.1038/s41598-017-07896-0

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Degradation of anthocyanin. Panel A–C, chromatogram of cyandin-3-glucoside with non-enzymatic or enzymatic degradation induced by hydrogen peroxide; Panel D and E, changes of cyanidin-3-glucoside concentration and production of protocatechuic acid during non-enzymatic degradation or after adding hydrogen peroxide with or without horseradish peroxidase at pH 4.0. Panel F, non-enzymatic degradation of cyanidin-3-glucoside at 20 °C and 35 °C at pH 4.0; Panel G, concentrations of protocatechuic acid in the peel of plum fruits treated at 20 °C and 35 °C for different time in the dark. Each data point represents mean ± SE (n = 5). The asterisk indicates a significant difference between two temperature treatments at P < 0.05, t-test.