A combination of white, pink, and red on average tests out with a slightly higher ORAC. When you remove the white (as shown here) the number is marginally lower, by 6%.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010