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Increasing anthocyanin content in Queen Garnet plum and correlations with in-field measures

conference contribution
posted on 2023-05-23, 09:43 authored by Fanning, K, Edwards, D, Netzel, M, Roger StanleyRoger Stanley, Netzel, G, Russell, D, Topp, B
While plums are traditionally bred for fresh fruit traits such as size, sweetness, yield and disease resistance the Queensland Government breeding program for Japanese plum (Prunus salicina Lindl.) also selected for anthocyanin content to develop a new plum selection named ‘Queen Garnet’. When ripe or overripe, it has a near black skin and deep red flesh colour, which when combined, result in exceptionally high anthocyanin content, reaching up to 277 mg/100 g fruit. The skin fraction contributes 36-66% of the total anthocyanin content of fruit. The plum is now being commercially grown to be processed into a range of functional products from food colourants to premium health products. These are sold on the basis of anthocyanin and antioxidant content. Protocols for increasing anthocyanin content have therefore been researched to maximise the total anthocyanin yield rather than fresh fruit weight and taste. The principal approach is through selective harvest of overripe plums high in colour, although post-harvest storage at 21°C results in further anthocyanin synthesis. Modified processing is also required to ensure recovery of anthocyanins from the skin fraction. The plum products have entered testing for assessing health properties beginning with an initial proof of in vivo bioavailability of the anthocyanins.


Publication title

Acta Horticulturae




TM DeJong, CJ DeBuse






Tasmanian Institute of Agriculture (TIA)


International Society for Horticultural Science

Place of publication


Event title

X International Symposium on Plum and Prune Genetics, Breeding and Pomology

Event Venue

California, United States of America

Date of Event (Start Date)


Date of Event (End Date)


Rights statement

Copyright 2013 Acta Horticulturae

Repository Status

  • Restricted

Socio-economic Objectives

Stone fruit (excl. avocado)

Usage metrics

    University Of Tasmania