Table 1.
Biochemical characteristics of extracted samples
| Stage | Treatment | Avg berry weight (g) | Hexoses (mol.kg.FW -1 ) | Malate (μEq.berry -1 ) | Tartrate (μEq.berry -1 ) | Total anthocyanins (μg.berry -1 ) |
|---|---|---|---|---|---|---|
| Green Stage (G) |
CD |
0.54 ± 0.08 |
nd |
150 ± 15 |
97 ± 8 |
nd |
| TD |
0.51 ± 0.04 |
nd |
155 ± 10 |
101 ± 7 |
nd |
|
| CN |
0.39 ± 0.10 |
nd |
145 ± 12 |
107 ± 7 |
nd |
|
| TN |
0.47 ± 0.03 |
nd |
143 ± 17 |
102 ± 5 |
nd |
|
| Véraison Sugar (VS) |
CD |
1.7 ± 0.2 |
0.16 ± 0.06 |
290 ± 30 |
110 ± 10 |
nd |
| TD |
1.6 ± 0.3 |
0.21 ± 0.03 |
280 ± 22 |
108 ± 6 |
nd |
|
| CN |
1.3 ± 0.2 |
0.18 ± 0.03 |
275 ± 20 |
105 ± 8 |
nd |
|
| TN |
1.4 ± 0.2 |
0.12 ± 0.01 |
278 ± 17 |
103 ± 11 |
nd |
|
| Véraison Color (VC) |
CD |
1.6 ± 0.4 |
0.35 ± 0.02 |
262 ± 43 |
105 ± 8 |
4.2 ± 1.7 |
| TD |
1.9 ± 0.4 |
0.36 ± 0.03 |
255 ± 39 |
103 ± 4 |
4.6 ± 3.3 |
|
| CN |
1.6 ± 0.3 |
0.34 ± 0.03 |
265 ± 40 |
102 ± 6 |
8.4 ± 2.3* |
|
| TN | 1.5 ± 0.3 | 0.38 ± 0.02 | 258 ± 37 | 104 ± 6 | 2.9 ± 1.6* |
CD: Control Day: TD: Treatment Day; CN: Control Night; TN: Treatment Night.
± standard deviation (n = 3).
*significant differences between treatment (p < 0.05).