Table 3.
Anthocyanin and flavonol profiles measured at harvest in grape skins of fruit-bearing cuttings of Tempranillo inoculated or non-inoculated with arbuscular mycorrhizal fungi.
| Concentration (mg g−1 DW) | ||
|---|---|---|
| Non-Inoculated | Inoculated | |
| Anthocyanins | ||
| 3-Monoglucosides | ||
| Delphinidin | 8.79 a | 7.90 a |
| Cyanidin | 3.62 a | 2.99 a |
| Petunidin | 5.88 a | 5.43 a |
| Peonidin | 4.42 a | 4.82 a |
| Malvidin | 11.16 a | 11.02 a |
| 3-Acetyl-glucosides | ||
| Delphinidin | 0.36 a | 0.26 b |
| Petunidin | 0.25 a | 0.19 a |
| Malvidin | 0.37 a | 0.36 a |
| 3 p-Coumaroyl-glucosides | ||
| Peonidin | 0.28 a | 0.38 a |
| Malvidin | 1.49 a | 1.39 a |
| Flavonols | ||
| Myricetin-3-O-glucoside | 0.43 a | 0.48 a |
| Quercetin-3-O-galactoside | 0.02 b | 0.04 a |
| Quercetin-3-O-glucoside | 0.13 a | 0.08 b |
| Laricitrin-3-O-glucoside | 0.05 a | 0.06 a |
| Kaempferol-3-O-glucoside | 0.22 a | 0.22 a |
| Isorhamnetin-3-O-glucoside | 0.09 a | 0.08 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.