Table 1.
Physiological parameters of harvested fruits.
| Grape Harvest | TSS (%) | Fruit pH | Malic Acid (%) |
|---|---|---|---|
| 1st | 3.97 ± 0.15 (e) | 2.96 ± 0.15 (e) | 3.16 ± 0.06 (a) |
| 2nd | 5.60 ± 1.29 (d) | 3.16 ± 0.14 (d) | 3.22 ± 0.18 (a) |
| 3rd | 7.40 ± 1.26 (c) | 3.46 ± 0.21 (c) | 2.71 ± 0.22 (b) |
| 4th | 13.44 ± 1.25 (b) | 4.08 ± 0.19 (b) | 1.36 ± 0.07 (c) |
| 5th | 14.98 ± 0.78 (a) | 4.61 ± 0.25 (a) | 1.08 ± 0.05 (c) |
Total soluble solids (TSS), pH values of harvested grapes and concentration of malic acid in grapes at different time points. The harvests were made within a 10 days interval. For each harvest, five bunches containing 20–30 berries in each bunch were collected. Different letters in parentheses indicate statistically significant differences at p < 0.05, as determined using the Tukey’s honest significant difference test.