Table 1. Physical and technological maturity parameters of Meili grapes at harvest based on berry density classes.
| Density level | Berry weight(g) | Volume(cm3) | Surface(cm2) | Reducing sugars(g L-1) | Total acidity(tartaric acid, g L-1) | pH |
|---|---|---|---|---|---|---|
| D3 | 3.06±0.60(a)α | 2.46±0.44(a) | 8.77±1.05(a) | 152.33±2.08(a) | 8.71±0.50(b) | 2.98±0.03(a) |
| D4 | 2.92±0.54(a) | 2.41±0.47(a) | 8.66±1.15(a) | 166.33±2.52(b) | 8.58±0.55(b) | 3.02±0.05(a) |
| D5 | 2.83±0.51(a) | 2.29±0.40(a) | 8.38±0.98(a) | 182.67±2.08(c) | 7.32±0.66(a) | 3.15±0.07(b) |
α Values are the mean ± standard deviation (n = 30 for berry weight, volume, and surface; n = 3 for reducing sugars, total acidity, and pH). Within columns, significant differences according to the Fisher’s LSD test at the P ≤ 0.05 level are indicated by different letters.