CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis
Article first published online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C490–C497, April 2011
How to Cite
Liang, Z., Sang, M., Fan, P., Wu, B., Wang, L., Yang, S. and Li, S. (2011), CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis. Journal of Food Science, 76: C490–C497. doi: 10.1111/j.1750-3841.2011.02095.x
- Issue published online: 6 APR 2011
- Article first published online: 6 APR 2011
- MS 20101299 Submitted 11/16/2010, Accepted 1/19/2011.
- berry color OIV;
Abstract: Berry skin color OIV index, anthocyanin composition, and content of 78 grape cultivars were surveyed using a CIELAB system and high-performance liquid chromatography (HPLC)-mass spectrometry (MS) coupled with photodiode array detection. There were high correlations between L*, b*, and color, while a* was not a representative parameter. L* and b* values declined as berry skin color OIV became darker, and a* increased as berry skin color OIV became darker in pink and red grape cultivars only. The composition and content of anthocyanins varied widely among the cultivars. Total anthocyanins and types of anthocyanins were significantly correlated with color OIV parameters. Through multiple linear regression analysis, cyanidin derivatives had a positive effect on values of L* and b*. Delphinidin derivatives had positive effects on the value of a*. The CIELAB system gave good results for differentiation of grape berry skin color OIV.