Anthocyanin Biosynthesis & Pigment

Anthocyanin-rich plants

Plants rich in anthocyanins are Vaccinium species, such as blueberry, cranberry, and bilberry; Rubus berries, including black raspberry, red raspberry, and blackberry; blackcurrant, cherry, eggplant (aubergine) peel, black rice, Concord grape, muscadine grape, red cabbage, and violet petals. Red-fleshed peaches and apples contain anthocyanins. Anthocyanins are less abundant in banana, asparagus, pea, fennel, pear, and potato, and may be totally absent in certain cultivars of green gooseberries.

The highest recorded amount appears to be specifically in the seed coat of black soybean (Glycine max L. Merr.) containing around 2 g per 100 g,in purple corn kernels and husks, and in skins and pulp of black chokeberry (Aronia melanocarpa L.).Due to critical differences in sample origin, preparation and extraction methods determining anthocyanin content,the values presented in the adjoining table are not directly comparable.

Nature, traditional agriculture, and plant breeding have produced various uncommon crops containing anthocyanins, including blue- or red-flesh potatoes and purple or red broccoli, cabbage, cauliflower, carrots, and corn. Garden tomatoes have been subjected to a breeding program using introgression lines of genetically modified organisms (but not incorporating them in the final purple tomato) to define the genetic basis of purple coloration in wild species originally from Chile and the Galapagos Islands.The variety

known as "Indigo Rose" became commercially available to the agricultural industry and home gardeners in 2012.Investing tomatoes with high anthocyanin content doubles their shelf-life and inhibits growth of a post-harvest mold pathogen, Botrytis cinerea.

Tomatoes have also been genetically modified with transcription factors from snapdragons to produce high levels of anthocyanins in the fruits.Anthocyanins can also be found in naturally ripened olives,and are partly responsible for the red and purple colors of some olives.
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