Table 2.

Total anthocyanin content in fruit samples of American cranberry cultivars determined via UPLC and the spectrophotometric pH differential methods.

Cultivar	UPLC mg/g	pH Differential Method
‘Baifay’	3.02 ± 0.052	1.54 ± 0.018
‘Bergman’	5.34 ± 0.076	3.36 ± 0.137
‘Crowley’	6.07 ± 0.057	3.72 ± 0.050
‘Early Black’	1.95 ± 0.110	1.13 ± 0.021
‘Early Richard’	4.38 ± 0.053	2.67 ± 0.145
Hobelman’	5.03 ± 0.002	3.10 ± 0.123
‘Holiston’	4.19 ± 0.030	2.30 ± 0.066
‘Howes’	6.79 ± 0.106	4.37 ± 0.101
‘Le Munyon’	6.22 ± 0.077	3.60 ± 0.149
‘Mc Farlin’	5.44 ± 0.026	3.41 ± 0.116
‘Prolific’	3.66 ± 0.002	1.90 ± 0.089
‘Searles’	3.37 ± 0.001	1.86 ± 0.103
‘Woolman’	8.13 ± 0.093	5.09 ± 0.244
‘Ar-2’	5.49 ± 0.010	3.18 ± 0.010
‘Bain-6’	4.89 ± 0.079	2.88 ± 0.101
‘Bain-MC’	2.99 ± 0.016	1.53 ± 0.073
‘BL-8’	6.63 ± 0.070	3.88 ± 0.030
‘BL-12’	4.39 ± 0.001	2.53 ± 0.078
‘BL-15’	5.67 ± 0.073	3.57 ± 0.244
‘BL-22’	2.21 ± 0.088	1.41 ± 0.002