The total anthocyanins level and fruit colour were investigated in twelve naturel cherry laurel (Prunus laurocerasus L.) genotypes. Anthocyanins are well-noted as healty compounds due to their antioxidant properties. Fruit samples of cherry laurel were examined for their total anthocyanin content by using a spectrophotometric differential pH method. Cherry laurel genotypes showed differences in their total anthocyanins levels which ranged from 67.52 to 260.81 mg kg-1. Total anthocyanin content was the highest in KG 11 (260.81 mg kg-1) and followed by KG 8 (235.99 mg kg-1) and KG 6 (228.60 mg kg-1) and colour a* value (redness) of these genotypes were lower compared to other eight genotypes (5.63, 7.41 and 5.34, respectively). The total anthocyanins were strongly correlated with chromatic parameters (a* and b* value, chroma, hue angle) except for L* value. These results showed that antioxidant level of fully coloured fruits were lower so increasing total anthocyanins level alone was not effective on coloring of fruit of cherry laurel.
Key words: Cherry laurel (Prunus laurocerasus L.), anthocyanin, colour.
Copyright © 2020 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0