1-Alemardan, A., Asadi, W., Rezaie, M., Tabrizi, L., & Mohammadi, S., 2013, Cultivation of Iranian seedless barberry (Berberis integerrima‘Bidaneh’): A medicinal shrub (Review). Industrial Crops and Products, 50:276-287
2-Yildiz, H., Ercisli, S., Sengul, M., Topdas, EF., Beyhan, O., Cakir, O., Narmanlioglu, HK., & Orhan., E., 2014, Some Physicochemical Characteristics, Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey. Erwerbs-Obstbau (Springer), 56:123-129
3-Castañeda-Ovando, A., de Lourdes Pacheco-Hernández, M., Elena Páez-Hernández, M., Rodríguez, JA., & Andrés Galán-Vidal, C., 2009, Chemical studies of anthocyanins (A review). Food Chemistry, 113: 859–871
4-Veberic, R., Slatnar, A., Bizjak, J., Stampar, F., & Petkovsek, MM., 2015, Anthocyanin composition of different wild and cultivated berry species. LWT- Food Science and Technology, 60:509-517
5-Kovács, M., Dóka, O., Bicanic, D., & Ajtony, Z., 2017, Application of laser-based photoacoustic spectroscopy and colorimetry for quantification of anthocyanin in hard boiled candy. Microchemical Journal, 135:100-104
6-Patras, A., Brunton, N.P., O´Donnell, C., & Tiwari, B.K., 2010, Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation (review). Trends in Food Science & Technology, 21: 3-11
7-Valipoormotlagh, N., Hamed Mosavian, MT., & Mortazavi, SA., 1388, The Effect of Polyethylene Packages Containing Micrometer-Sized Silver Particles on the microbial and apparent characteristics of Barberry in compare to general Polyethylene Packages (Persian). Journal of Food Industry Research, 2:75-87
8-Heredia, FJ., Francia-Aricha, EM., Rivas-Gonzalo, JC., Vicario, IM., & Santos-Buelga, C., 1998, Chromatic characterization of anthocyanins from red grapes—I. pH effect. Food Chemistry, 4:491-498
9-Laleh, GH., Frydoonfar, H., Heidary, R., Jameei, R., & Zare, S., 2006, The Effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species. Pakistan Journal of Nutrition, 5(1):90-92
10-Sinela, A., Rawat, N., Mertz, C., Achir, N., Fulcrand, H., & Dornier, M., 2017, Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products. Food Chemistry, 214:234-241
11-Alighourchi, H., & Barzegar, M., 2009, Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. Journal of Food Engineering, 90:179-185
12-Wang, Z., Zhang, M., & Wu, Q., 2015, Effects of temperature, pH, and sunlight exposure on the color stability of strawberry juice during processing and storage. LWT - Food Science and Technology, 60:1174-1178
13-Ochoa, MR., Kesseler, AG., Vullioud, MB., & Lozano, JE., 1999, Physical and Chemical Characteristics of Raspberry Pulp: Storage Effect on Composition and Color. Lebensm.-Wiss. u.-Technol, 32:149-153
14-Bakhshayeshi, MA., Khayami, M., Heidari, R., & Jamei, R., 2006, The Effect of Light, Storage Temperature, pH and Variety on Stability of Anthocyanin Pigment in Four Malus Varieties. Pakistan Journal of Biological Sciences 9(3):428-433
15-Lavelli, V & Corti, S., 2011, Phloridzin and other phytochemicals in apple pomace: Stability evaluation
upon dehydration and storage of dried product. Food Chemistry, 129:1578-1583
16-Laverde, LMA., Schebor, C., & Buera, MDP., 2013, Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis, LWT Food Science and Tecknology, 52:157-162
17-Laverde, LMA., Acevedo, NC., Schebor, C., & Buera, MDP., 2011, Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits. LWT - Food Science and Technology, 44:963-968
18- Fang, Z., & Bhandari, B., 2011, Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129:1139-1147
19- National Iranian standard, No: 3337, 1386, Barberries, Specifications and test methods, 1st.Revision
20- Labuza, T.P., Kaanane, A. & Chen, J.Y., 1985, Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science 50(2):385 – 392
21-Yang, Z., Han, Y., Gu, Z., Fan, G., & Chen, Z., 2008, Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Science and Emerging Technologies, 9: 341–347
22- Rosso, VV de & Mercadante, AZ., 2007, Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system.Innovative Food Science and Emerging Technologies, 8:347-352
23-Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodríguez, MA., & Vázquez-Odériz, ML., 2012, Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva). Journal of Food Composition and Analysis, 28:23-30
24-Castellanos, DA., Polanía, W., & Herrera, AO., 2016, Development of an equilibrium modified atmosphere packaging (EMAP) for feijoa fruits and modeling firmness and color evolution. Postharvest Biology and Technology, 120:193-203
25-Tu, K., Nicolaї, B., & De Baerdemaeker, J., 2000, Effects of relative humidity on apple quality under
simulated shelf temperature storage. Scientia Horticulturae, 85: 217–229
26-Venir, E., Munari, M., Tonizzo, A., & Maltini, E., 2007, Structure related changes during moistening of freeze dried apple tissue. Journal of Food Engineering, 81: 27–32
27-Tonon, RT., Brabet, C., & Hubinger, MD., 2010, Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43:907-914