Evolution of anthocyanin profile and colour in ripening fruit of four cultivars. (a) Anthocyanins extracted from berry skin in a 1:1 methanol:water solution, (b) total anthocyanin content, and (c) percentage of 3'5'-OH anthocyanins in four cultivars at six ripening stages. Bars represent standard error of three biological replicates, shown for each cultivar in plate columns of section a. Differences among cultivars at each sampling date were tested for significance by one-way ANOVA. Means were separated by a Student-Newman-Keuls test, and significant differences at P < 0.05 are indicated by different letters. Stacked panels b and c share the same x-axis, reported below the bottom panel.