Table 1.
Temperature effects on berry total soluble solids (TSS) and titratable acidity (TA) at harvest in Experiments 1, 2, and 3.
| Experiment | Temperature regimes (day/night temperature, °C) | TSS (°Brix)‡ | TA (g/L) |
|---|---|---|---|
| Experiment 1 (118 DAA)* |
20/10 | 19.3 ± 0.6 | 6.34 ± 0.16 a |
| 20/15 | 20.6 ± 1.0 | 6.14 ± 0.15 a | |
| 25/15 | 19.9 ± 1.2 | 5.47 ± 0.12 b | |
| 35/25 | 19.4 ± 0.8 | 4.80 ± 0.02 c | |
| 35/30 | 17.3 ± 0.8 | 4.75 ± 0.27 c | |
| Experiment 2 (135 DAA) |
20/10 | 20.7 ± 0.9 ab | 7.02 ± 0.11 a |
| 20/15 | 20.8 ± 0.8 a | 5.98 ± 0.16 b | |
| 25/15 | 20.5 ± 0.2 ab | 4.70 ± 0.24 c | |
| 25/20 | 18.2 ± 1.1 b | 5.05 ± 0.50 c | |
| 30/20 | 19.1 ± 0.5 ab | 4.63 ± 0.35 c | |
| Experiment 3 (113 DAA) |
20/5 | 21.5 ± 0.8 a | 9.14 ± 0.40 a |
| 20/15 | 22.4 ± 1.0 a | 7.84 ± 0.57 b | |
| 30/5 | 20.1 ± 0.3 ab | 4.97 ± 0.19 c | |
| 30/15 | 18.9 ± 0.3 b | 4.30 ± 0.26 c | |
| 30/25 | 20.9 ± 0.9 ab | 4.24 ± 0.22 c |
*DAA refers to days after anthesis; ‡Values reported are the mean ± standard error (SE, n = 4). Different letters indicate significantly different means according to an LSD test (p ≤ 0.05).