Table 1.
Anthocyanin profiles of the skin and flesh tissues of Yan73 and Muscat Hamburg across 5 developmental stages.
| DAA a | Total Anthocyanins (mg/kg Fresh Berries) b | %3′5′-OH Anthocyanins c | 3′5′-/3′-OH Anthocyanins d | % Acylated Anthocyanins c | %Methoxylated Anthocyanins c | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Yan73 | Skin | Flesh | Skin | Slesh | Skin | Flesh | Skin | Flesh | Skin | Flesh |
| 61 | 6.95 ± 0.09a e | 6.54 ± 0.35a | 89.17 | 72.33 | 8.23 | 2.61 | 70.80 | 33.43 | 97.36 | 92.82 |
| 74 | 66.58 ± 1.45a | 92.07 ± 1.44b | 86.66 | 72.36 | 6.50 | 2.62 | 36.82 | 29.83 | 95.61 | 96.40 |
| 82 | 410.53 ± 19.35b | 479.56 ± 12.54c | 87.18 | 17.63 | 6.80 | 0.21 | 36.82 | 20.07 | 94.37 | 95.22 |
| 92 | 1470.17 ± 28.19c | 599.77 ± 27.54d | 87.73 | 22.79 | 7.15 | 0.30 | 41.14 | 17.26 | 89.45 | 95.79 |
| 101 | 1646.05 ± 46.27d | 650.60 ± 3.18d | 87.50 | 21.73 | 7.00 | 0.28 | 41.25 | 19.73 | 90.19 | 95.54 |
| Muscat Hamburg | ||||||||||
| 63 | 5.52 ± 0.24a | ND f | 13.60 | ND | 0.16 | ND | 19.79 | ND | 45.20 | ND |
| 76 | 80.91 ± 2.08b | ND | 31.31 | ND | 0.46 | ND | 11.51 | ND | 88.60 | ND |
| 90 | 224.90 ± 6.18c | ND | 32.42 | ND | 0.48 | ND | 11.91 | ND | 91.08 | ND |
| 105 | 419.63 ± 4.18d | ND | 33.39 | ND | 0.50 | ND | 11.38 | ND | 90.86 | ND |
| 112 | 371.44 ± 5.55e | ND | 43.61 | ND | 0.77 | ND | 32.14 | ND | 97.14 | ND |
a DAA: Days after anthesis; b Values are expressed as the mean ± standard deviation of triplicate samples for total anthocyanins. Each anthocyanin concentration was calculated on the basis of fresh weight of the whole berries; c Values are expressed as the percentage of the total anthocyanins; d Values are expressed the ratio of 3′5′-OH anthocyanins to 3′-OH anthocyanins; e Different letters in the same column across 5 developmental stages indicate significant differences based on Tukey’s HSD test at p < 0.05; f ND: not detected.