These differences may be caused by another type of device (flow system) used by some authors, or mild conditions of the process. Pg-3-Rut appeared slightly more susceptible to preservation conditions than the other anthocyanins. After TP its losses
were ca. 6% higher compared to the remaining monomers. Losses of Pg-3-Rut in HPP-treated strawberry purée at 50 and 0 °Cwere higher compared to other anthocyanin monomers by 18 and 9%, respectively.Most authors demonstrated, however, that Pg-3-Glc was the most sensitive anthocyanin in strawberries (Tiwari et al., 2009; Verbeyst, Hendrickx, & Loey, 2012; Verbeyst et al., 2010). The thermal stability of anthocyanins also depends on the equilibrium between the three main forms
in which they occur in the natural environment, i.e., flavylium cations, pseudo-bases and chalcones.