“…Polyphenol oxidases (PPOs) and peroxidase (POD) are the main enzymes that oxidize anthocyanins in fruit extracts, leading to the decrease in pigment content (Sarni et al, 1995;Kader et al, 1998). PPO and POD activities were detected during the change in color of litchi (Jiang and Fu, 1998;Zhang et al, 2005;Sun et al, 2008) and bayberry fruits (Myrica rubra; Fang et al, 2007) after harvest, and during the drying of plums (Raynal et al, 1989). The hydrolysis of anthocyanin catalyzed by b-glycosidases results in the breaking of the glycosidic bond and liberation of the corresponding anthocyanidin, which is then spontaneously converted to a colorless pseudobase (Huang, 1956), or subsequently oxidized by PPO and POD (Zhang et al, 2001(Zhang et al, , 2005.…”