Table 2.
Fruit maturity indices from harvest samples. There was no significant difference (p > 0.05) within the pair of samples (both n = 3) for all listed measurements. Values in parenthesis are standard deviations.
| Control − naturally shaded clusters | Light exclusion boxed clusters | |
|---|---|---|
| Berry weight (g) | 1.10 (0) | 1.00 (0.4) |
| % soluble solids | 26.4 (0.80) | 23.2 (6.55) |
| pH | 3.73 (0.06) | 3.60 (0.10) |
| Titratable acidity (g of tartaric acid/100 g of berries) | 0.59 (0.04) | 0.72 (0.18) |
| YAN (Yeast Assimilable Nitrogen; mg of N/100 g) | 26.2 (12.0) | 27.4 (12.9) |
| Glucose (g/100 g) | 11.2 (0.5) | 9.2 (3.8) |
| Fructose (g/100 g) | 11.1 (0.4) | 9.2 (3.3) |
| Tartaric acid (g/100 g) | 0.65 (0.02) | 0.71 (0.09) |
| Malic acid (g/100 g) | 0.14 (0.03) | 0.16 (0.04) |