Table 1.
Plant and berry characteristics from fruit-bearing cuttings of Tempranillo inoculated or non-inoculated with arbuscular mycorrhizal fungi.
| Non-Inoculated | Inoculated | |
|---|---|---|
| Plant traits | ||
| Mycorrhization (%) | - | 31.5 |
| Leaf area (m2 plant−1) | 0.79 a | 0.84 a |
| Bunch mass (g plant−1) | 182.3 a | 198.5 a |
| Berry traits | ||
| Berry mass (g berry−1) | 1.24 a | 1.22 a |
| Relative skin mass (% berry FW) | 33.3 a | 23.9 b |
| Total soluble solids (°Brix) | 22.8 a | 21.9 a |
| Must pH | 3.7 a | 3.6 a |
| Titratable acidity (g L−1) | 7.11 a | 6.94 a |
| Total phenolic compounds (mg g−1 DW) | 62.24 b | 84.17 a |
| Color density (AU) | 20.9 a | 20.4 a |
| Tonality index | 0.53 a | 0.52 a |
Values represent means (n = 6). One-way ANOVA was performed to evaluate the effect of mycorrhizal inoculation. Within each file, means followed by the same letter indicate that values are not significantly different (P ≥ 0.05). AU, absorbance units. FW, fresh weight.