Srivastava et al. (2007) analyzed extracts obtained from two
blueberry cultivars stored in glass jars for 60 d at 20, 6, 23 and
35 8C, and significant losses were already found in the first 30 d at
all temperatures. Delphinidin glucoside was the most unstable
anthocyanin and cyanidin glucoside also degraded, whereas
glucosylated malvidin and peonidin were found to be the most
stable, due, according to the authors, to the existence of a single
hydroxyl group on the phenolic ring, making them less reactive
and less affected by polyphenoloxidase.