VARIATION FOR PROANTHOCYANIDIN CONTENT

The fruit of the American cranberry has been recognized for a number of potential human health benefits.
The compounds being associated with most of these benefits are the flavonoids.
Cranberry fruit contains significant concentrations of three classes of flavonoids or polyphenols, including anthocyanins, proanthocyanidins and flavonols.
Cranberry proanthocyanidins (PAC) have received the most attention for their association with urinary tract health.
Evaluation of fruit proanthocyanidin content in cranberry cultivars, germplasm and breeding populations indicates significant genetic variation is present for this trait.
Variation is continuous and also has a significant environmental component.
Heritability of fruit proanthocyanidin content appears moderate but has significant year-to-year variation.
Breeding and selection cycles should be effective in modifying (increasing) fruit proanthocyanidin content, but the negative correlation with yield in some populations may impede genetic gain in cultivar development.

I International Symposium on Human Health Effects of Fruits and Vegetables

N. Vorsa, J. Johnson-Cicalese

flavonoids, flavonols, flavanols, A-type proanthocyanidins, condensed tannins, anthocyanins, germplasm, heritability

https://doi.org/10.17660/ActaHortic.2007.744.25