Table 3.
Correlation between total anthocyanin content, with browning index (A 420 nm/A 520 nm), polymeric color (%) and haze (NTU).
| Cultivar | Color and appearance | Total anthocyanin (mg/L) at different storage Temps (°C)a | ||
|---|---|---|---|---|
| 5°C | 25°C | 35°C | ||
| “Merlot” | Browning index | −0.72(0.023)a | −0.84(0.001) | −0.96(0.000) |
| Polymeric color | −0.49(0.070) | −0.63(0.012) | −0.99(0.000) | |
| Haze | −0.77(0.001) | −0.69(0.015) | −0.898(0.001) | |
| “Ruby” | Browning index | 0.70(0.025) | 0.98(0.000) | 0.99(0.000) |
| Polymeric color | −0.19(0.081) | −0.80(0.001) | −0.98(0.000) | |
| Haze | −0.84(0.001) | −0.34(0.061) | −0.57(0.070) | |
a
Values in parenthesis are p values.