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. 2019 Apr 2;100(3):285–301. doi: 10.1007/s11103-019-00859-1

Fig. 8.

Fig. 8

Profile of a total anthocyanins content, b di-hydroxylated (3′4′-OH) and tri-hydroxylated (3′4′5′-OH) anthocyanins content, and c glucosylated, acylated, and coumarated anthocyanins content in C and BS samples expressed as mg per berry basis. Gray background highlights the onset of veraison. Bars represent ± SE. Asterisks indicate significant differences between conditions evaluated by one-way ANOVA *, **, indicates P < 0.05 and P < 0.01 respectively