Table 6.
Interactions means ± SE for the effects of grape type and year on the dry matter and juice sugar content, antioxidant activity (DPPH and TEAC) and anthocyanin content and in table grapes.
| Parameter | Factor 1 | Factor 2 | |
|---|---|---|---|
| Year | |||
| Grape Type | 2015 | 2016 | |
| Dry matter content (%) |
White | 18.7 ± 0.3 a A | 18.6 ± 0.5 a B |
| Red | 19.8 ± 0.2 b A | 21.6 ± 0.6 a A | |
| Black | 18.6 ± 0.5 a A | 18.4 ± 0.5 a B | |
| Antioxidant activity (DPPH, µmol TE g−1) |
White | 127 ± 6.5 a A | 60 ± 3.5 a B |
| Red | 110 ± 4.3 b B | 140 ± 1.2 a A | |
| Black | 63 ± 2.2 a C | 132 ± 2.5 a A | |
| Antioxidant activity (TEAC, µmol TE g−1) |
White | 10.1 ± 0.8 a B | 2.8 ± 0.2 b B |
| Red | 9.4 ± 0.7 a B | 5.8 ± 0.3 b A | |
| Black | 18.6 ± 1.7 a A | 5.9 ± 0.5 b A | |
| Anthocyanin content (mg cyan kg−1) |
White | 12 ± 1 a C | 15 ± 1 a C |
| Red | 81 ± 10 a B | 139 ± 27 a B | |
| Black | 462 ± 61 b A | 642 ± 50 a A | |
| Anthocyanin content (mg mal kg−1) |
White | 12 ± 1 a C | 16 ± 1 a C |
| Red | 86 ± 10 a B | 147 ± 28 a B | |
| Black | 487 ± 65 b A | 677 ± 52 a A | |
TE, Trolox equivalent; cyan, cyanidin 3-glucoside equivalent; mal, malvidin 3-glucoside equivalent; For each parameter assessed means labeled with the same lower case letter within the same row and same capital letters within the same column are not significantly different (General Linear Hypothesis test p < 0.05).