Table 2.
Berry fresh weight (FW, g), total soluble solid (TSS, °Brix) and titratable acidity (TA, g/L) of ‘Jumeigui’ grape under cluster thinning and girdling during berry ripening.
| Physicochemical parameter | Treatment | Berry development days after anthesis (DAA) | ||||
|---|---|---|---|---|---|---|
| 57 | 64 | 71 | 78 | 85 | ||
| FW | CK | 6.3 ± 0.4a | 6.8 ± 0.5a | 7.1 ± 0.2a | 7.7 ± 0.3a | 7.7 ± 0.2a |
| G | 6.4 ± 0.5a | 6.9 ± 0.1a | 7.0 ± 0.2a | 7.8 ± 0.2a | 7.7 ± 0.1a | |
| CT | 6.5 ± 0.3a | 7.0 ± 0.4a | 7.1 ± 0.3a | 7.9 ± 0.3a | 7.7 ± 0.2a | |
| CTG | 6.7 ± 0.3a | 7.0 ± 0.4a | 7.1 ± 0.1a | 8.1 ± 0.2a | 7.9 ± 0.1a | |
| TSS | CK | 8.4 ± 0.5a | 11.7 ± 0.2a | 13.5 ± 0.1a | 15.9 ± 0.1a | 17.3 ± 0.1a |
| G | 8.9 ± 0.1ab | 11.9 ± 0.1a | 14.4 ± 0.2b | 17.4 ± 0.1b | 18.6 ± 0.2b | |
| CT | 9.3 ± 0.5b | 12.3 ± 0.5a | 15.9 ± 0.1c | 18.6 ± 0.2c | 19.5 ± 0.2c | |
| CTG | 10.2 ± 0.3c | 13.6 ± 0.3b | 16.3 ± 0.1d | 19.9 ± 0.1d | 20.7 ± 0.1d | |
| TA | CK | 17.1 ± 0.5b | 11.2 ± 0.3b | 9.2 ± 1.5b | 6.7 ± 0.2b | 5.8 ± 0.5a |
| G | 17.5 ± 0.2b | 9.6 ± 0.3a | 7.5 ± 0.2a | 5.8 ± 0.4ab | 5.7 ± 0.3a | |
| CT | 17.0 ± 0.3b | 8.8 ± 0.5a | 7.6 ± 0.4a | 5.4 ± 0.8a | 5.6 ± 0.4a | |
| CTG | 15.5 ± 0.9a | 8.8 ± 1.2a | 6.8 ± 0.1a | 5.4 ± 0.4a | 5.8 ± 0.8a | |
CK, the control treatment (unthinned and ungirdled); G, trunk girdled one week before véraison; CT, 50% clusters thinned one week before véraison; CTG, 50% clusters thinned and trunk girdled one week before véraison. Different letters within a column indicate statistically different values (p < 0.05) according to Duncan’s test.