Table 2.
Main metabolite groups measured at harvest in grapes of fruit-bearing cuttings of Tempranillo inoculated or non-inoculated with arbuscular mycorrhizal fungi.
| Non-Inoculated | Inoculated | |
|---|---|---|
| Secondary metabolites | ||
| Anthocyanins (mg g−1 DW) | 36.3 a | 34.8 a |
| Flavonols (mg g−1 DW) | 1.01 a | 0.96 a |
| Primary metabolites | ||
| Glucose (mg g−1 DW) | 98.9 b | 147.3 a |
| Fructose (mg g−1 DW) | 100.1 a | 129.5 a |
| Malic acid (mg g−1 DW) | 19.9 a | 28.4 a |
| Tartaric acid (mg g−1 DW) | 22.8 a | 29.4 a |
| Total amino acids (mmol g−1 DW) | 89.4 b | 129.3 a |
Values represent means (n = 3). 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). DW, dry weight.