• Selection of stone fruits for commercial use as flesh or processed fruits can be done based on their phenolic and anthocyanin content. These compounds may provide health benefits functioning as antioxidants.

• The objective of this project is to determine the amount and type of phenolic and anthocyanin compounds in different varieties of plums, peaches, and nectarines and characterize their functional properties.

• Results indicate that selected stone fruits contain anthocyanins ranging from 2 to 80mg/100g tissue and phenolics ranging from 100-270mg/100g tissue, depending on type of stone fruit and variety.

Information provided by:
Dr. David Byrne and
Dr. Luis Cisneros-Zevallos
Department of Horticultural Sciences
Texas A&M University
College Station, TX 77845