Table 2.
Impact of fruit shading and ripening on fruit soluble sugars content
| Mature green (28 DPA) |
Breaker (32 DPA) |
Orange (36 DPA) |
|||||||
|---|---|---|---|---|---|---|---|---|---|
| Control | SF-IL | Control | SF-IL | Control | SF-IL | Shading | Fruit stage | Interaction | |
| Glucose (g 100 g−1 d. wt) | 16·9 ± 1·1a | 16·8 ± 1·8a | 17·0 ± 1·7a | 16·3 ± 0·8a | 17·3 ± 1·0a | 16·6 ± 1·6a | 0·41 | 0·9 | 0·92 |
| Fructose (g 100 g−1 d. wt) | 16·6 ± 1·1b | 17·2 ± 1·1ab | 18·1 ± 1·7ab | 17·3 ± 0·3ab | 19·9 ± 1·8ab | 20·2 ± 2·3a | 0·94 | 0·002 | 0·64 |
| Sucrose (g 100 g−1 d. wt) | 8·1 ± 0·5a | 8·4 ± 0·7a | 8·3 ± 0·9a | 8·3 ± 0·1a | 10·4 ± 2·7a | 8·8 ± 0·8a | 0·39 | 0·08 | 0·32 |
During expt 2, fruits were harvested according to their developmental stage (expressed as days post-anthesis), which correspond to fruits at mature green, breaker and orange stage to de-correlate ascorbate and sugar contents. The details of the shading treatment are given in the footnotes of Table 1. Data are means ± s.e. Results in the same line with the same superscript were not significantly different (P < 0·05) according to the classification obtained by the Tukey test.