“…Anthocyanins and carotenoids are considered to be the main pigments involved in coloration of raspberries (de Ancos et al, 1999; Carvalho et al, 2013b). Anthocyanins are water soluble polyphenolic pigments responsible for the colors of many flowers (Chung et al, 2010; Luo et al, 2015; Sundaramoorthy et al, 2016), fruits (Saito et al, 1999; Debes et al, 2011; Liu et al, 2013; Ben-Simhon et al, 2015), and other plant tissues (Gould et al, 2000; Kim et al, 2004; Zhou et al, 2010). Their biochemical role in plants is not fully understood, however, they have been considered to protect tissues from biotic and abiotic stresses, delay in senescence, assist in photosynthetic machinery, delay over-ripening and increase shelf-life of fruits and act as scavengers of reactive oxygen intermediates (Zhang et al, 2013, 2016; Landi et al, 2015; Yousuf et al, 2016).…”