Table 1.
Physico-chemical properties of Cabernet Sauvignon berries with different treatments.
| Variable | ABA | MeJA | C | ||||
|---|---|---|---|---|---|---|---|
| A1 | A2 | A3 | J1 | J2 | J3 | ||
| Brix | 21.83 ± 0.12 a | 21.97 ± 0.12 a | 22.17 ± 0.06 a | 21.03 ± 0.40 a | 22.03 ± 0.06 b | 21.23 ± 0.08 a | 21.13 ± 0.29 a |
| pH | 3.95 ± 0.03 a | 4.01 ± 0.01 a | 3.92 ± 0.01 a | 3.82 ± 0.02 b | 3.94 ± 0.01 a | 3.91 ± 0.03 a | 3.97 ± 0.01 a |
| Total Acid (g L−1) | 3.65 ± 0.03 a | 3.57 ± 0.06 a | 3.47 ± 0.04 b | 3.66 ± 0.05 a | 3.67 ± 0.30 a | 4.07 ± 0.06 c | 3.49 ± 0.01 b |
| TPC (mg·g−1) | 21.18 ± 0.28 b | 20.29 ± 0.24 c | 19.18 ± 0.06 d | 22.19 ± 0.05 b | 21.93 ± 0.10 c | 19.18 ± 0.06 c | 18.19 ± 0.28 a |
| TAC (mg·g−1) | 12.28 ± 0.34 b | 10.53 ± 0.08 c | 9.81 ± 0.32 d | 9.82 ± 0.10 b | 9.56 ± 0.03 b | 9.60 ± 0.15 b | 8.85 ± 0.09 a |
Note: Values are the mean of three replicates (±standard deviation). A1: treatment with 1000 mg·L−1 ABA; A2: treatment with 600 mg·L−1 ABA; A3: treatment with 200 mg·L−1 ABA; J1: treatment with 800 µmol·L−1 MeJA; J2: treatment with 200 µmol·L−1 MeJA; J3: treatment with 50 µmol·L−1 MeJA; C: control. Different letters within a column indicate statistically significant differences between the means (p < 0.05).