“…This is consistent with the findings reported for lychee pericarp (Rivera-Lopez, Ordorica-Falomir, & Wesche-Ebeling, 1999), sweet cherries (Mozetic, Trebse, Simcic, & Hribar, 2004;Serrano, Guillen, Martinez-Romero, Castillo, & Valero, 2005), Navaho blackberries (Perkins-Veazie, Clark, Huber, & Baldwin, 2000) and Jonagold apple skin (Awad & de Jager, 2002). However, in grapes of the Tempranillo variety (Gonzalez-SanJosé , Barron, & Diez, 1990) and in pomegranate arils (Kulkarni & Aradhya, 2005), the anthocyanin content decreases to a minimum shortly before physiological maturity. There are three possible explanations for the anthocyanin decrease in mature apricots.…”