In this study, losses of cyanidin-3-rutinoside and
delphinidin-3-rutinoside reached 58% and 40% respectively.
For delphinidin-3-rutinoside, the initial rate of
losses after 7 days of storage at 5 °C was seen to be the
lowest when blackcurrants were subjected to 600 MPa
(Fig. 3A). Examination of the losses of cyanidin-3-
rutinoside showed that after 7 days of storage, they
were quite similar to untreated blackcurrants and to highpressure
treated ones at 200, 400 and 800 MPa (50–58%).
Smaller losses were shown in the HP-treated samples at
600 MPa (43%) (Fig. 4A). It can be noted that during
the first 5 days, after HPT at 600 MPa, there was a little
change in the anthocyanin content, indicating small losses
(30%) up to that time. All other pressure conditions
showed that after the initial losses in the first 2 days the
levels of anthocyanin content remain stable (Fig. 4A).
In this study, losses of cyanidin-3-rutinoside and
delphinidin-3-rutinoside stored at 20 °C reached levels of
58% and 57%, respectively. After 7 days of storage there
is a little difference between the cyanidin-3-rutinoside
contents of HP-treated blackcurrants and untreated
ones.
Products containing anthocyanins are susceptible to
colour changes during processing and storage. These