The pigments of Rubus fruits vary in concentration and in the nature of the aglycones and sugars contained in the anthocyanin molecule. Up to 6 sugars may be present (one monoglycoside, 3 diglycosides and 2 triglycosides). The monoglycoside was present in all the material studied. Cyanidin was the predominant aglycone of raspberries and blackberries, but pelargonidin occurred in traces in raspberries and as the predominant aglycone in R. parviflorus and R. pileatus.