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. 2016 Jun 22;21(6):812. doi: 10.3390/molecules21060812

Figure 2.

Figure 2

HPLC separation and concentration changes of anthocyanins in “Starkrimson” apple peel during ripening period. (A) “Starkrimson” apple peel monitored at 530 nm. Peaks: 1 cyanidin 3-galactoside; 2 cyanidin 3-glucoside; 3 cyanidin 3-arabinoside; (BD) concentration and changes of cy3-gal, cy3-ara and cy3-glu in “Starkrimson” apple peel during ripening period and values are means ± SE (n = 4).