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. 2015 Sep 16;15:223. doi: 10.1186/s12870-015-0611-5

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© Böttcher et al. 2015

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — Concentrations of iP and tZ in developing berries from three grapevine cultivars.iP and tZ were quantified by LC-MS/MS in developing berries of field-grown (a) Cabernet Sauvignon, b Riesling and c Pinot Noir. All data represent means (n = 3) ± SE. “v” indicates veraison, as determined by the last time point before a significant increase (p <0.05) in TSS levels was recorded. Asterisks mark the start of a significant increase in iP concentrations. In each cultivar, the concentration of tZ was significantly higher (p <0.05) at one time point compared to the others, and this is denoted by an arrow. FW, fresh weight