Table 1.
Physicochemical Parameters in TUR and RGF
| Cultivar | BM (g) | TSS (°Brix) | TSC (g/L) | pH | TA (g/L) | Organic acids |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Oxalic acid (mg/L) | Tartaric acid (g/L) | Quinic acid (g/L) | Malic acid (g/L) | Shikimic acid (mg/L) | Lactic acid (g/L) | Acetic acid (g/L) | Citric acid (mg/L) | Fumaric acid (mg/L) | Succinic acid (g/L) | Propionic acid (g/L) | |||||||
| TUR | KH | 1.75 ± 0.02i | 3.20n | 26.04 ± 4.91f | 2.95l | 24.10 ± 0.39d | 42.30 ± 0.11f | 4.75 ± 0g | — | 6.87 ± 0c | 19.76 ± 0d | 0.16 ± 0b | — | 101.89 ± 1.98f | 0.57 ± 0j | — | — |
| ZM | 0.75 ± 0.05k | 3.90l | 26.36 ± 2.49f | 3.03i | 20.00 ± 0.36f | 57.96 ± 0c | 5.41 ± 0d | — | 4.43 ± 0h | 48.41 ± 0.01a | 0.12 ± 0c | — | 111.00 ± 0.18d | 0.78 ± 0f | — | — | |
| SM | 1.75 ± 0.07i | 3.10o | 27.06 ± 3.78f | 3.01j | 22.26 ± 0.34e | — | 4.18 ± 0h | — | 6.62 ± 0d | 6.69 ± 0j | 0.11 ± 0d | — | 149.78 ± 0b | 2.19 ± 0a | — | — | |
| SB | 3.09 ± 0.10g | 3.10o | 31.92 ± 0.04f | 2.95l | 18.08 ± 1.51g | 43.59 ± 0.13e | 5.02 ± 0.01e | — | 7.88 ± 0b | 10.06 ± 0.02f | — | — | 107.69 ± 0.63e | 0.92 ± 0e | — | — | |
| HT | 1.48 ± 0j | 4.00k | 31.14 ± 2.47f | 2.89m | 26.43 ± 0.20c | 22.96 ± 0.36g | 4.80 ± 0.01f | — | 6.53 ± 0.02e | 8.82 ± 0.11g | 0.22 ± 0a | — | 74.09 ± 0.85g | 0.72 ± 0.01g | — | — | |
| WI | 0.62 ± 0.01l | 2.90p | 33.76 ± 10.82f | 2.86n | 24.09 ± 0.48d | 133.23 ± 0b | 9.64 ± 0.02b | — | 5.82 ± 0f | 7.31 ± 0.01i | 0.10 ± 0e | — | 224.54 ± 0.13a | 1.60 ± 0.02b | — | — | |
| JG | 0.57 ± 0.03m | 4.00k | 25.47 ± 4.16f | 3.04i | 27.63 ± 0.29b | — | 7.20 ± 0c | — | 5.69 ± 0g | 41.6 ± 0.02b | — | — | 69.34 ± 0.25h | 1.50 ± 0c | — | — | |
| ZX | 0.49 ± 0.02n | 4.50j | 31.75 ± 7.31f | 2.94l | 29.57 ± 0.55a | 159.53 ± 0.98a | 10.88 ± 0.02a | — | 9.75 ± 0.01a | 35.17 ± 0.09c | — | — | 122.12 ± 0.84c | — | — | — | |
| RG | 2.76 ± 0.20h | 3.30m | 27.20 ± 3.80f | 2.97k | 22.63 ± 0.14e | 47.32 ± 0d | 3.75 ± 0.06i | — | 6.82 ± 0c | 2.31 ± 0.01p | — | — | 37.81 ± 3.39k | 0.95 ± 0.01d | — | — | |
| RGF | KH | 4.36 ± 0.20f | 18.30a | 166.67 ± 4.93a | 3.96e | 6.45 ± 0.20i | — | 0.92 ± 0n | — | 1.33 ± 0.01k | 4.84 ± 0k | 0.09 ± 0f | — | 28.00 ± 0.19p | 0.28 ± 0o | — | — |
| ZM | 7.06 ± 0.17e | 14.00d | 145.51 ± 8.46b | 4.02d | 3.68 ± 0.30kl | 1.94 ± 2.36i | 1.05 ± 0.01m | — | 0.84 ± 0.01p | 10.57 ± 0.14e | 0.08 ± 0g | — | 29.82 ± 0.42n | 0.32 ± 0n | — | — | |
| SM | 6.79 ± 0.18e | 11.30i | 133.07 ± 12.10c | 4.20a | 3.10 ± 0.01 l | — | 0.81 ± 0p | — | 1.28 ± 0l | 2.23 ± 0q | 0.08 ± 0g | — | 37.58 ± 0l | 0.60 ± 0i | — | — | |
| SB | 9.11 ± 0.18d | 12.00g | 121.69 ± 0d | 3.70h | 5.67 ± 0.13i | — | 0.98 ± 0n | — | 1.53 ± 0j | 2.90 ± 0m | — | — | 29.16 ± 0o | 0.35 ± 0m | — | — | |
| HT | 12.26 ± 0.38b | 11.70h | 94.87 ± 4.79e | 3.72g | 7.72 ± 0.22h | — | 0.93 ± 0.01o | — | 1.26 ± 0.01m | 2.65 ± 0n | 0.10 ± 0e | 22.44 ± 0.14q | 0.31 ± 0n | — | — | ||
| WI | 10.21 ± 0.20c | 16.30b | 163.33 ± 3.73a | 4.05c | 4.67 ± 0.09j | 16.99 ± 0.54h | 1.90 ± 0.02k | — | 1.12 ± 0.04n | 2.35 ± 0.16o | 0.08 ± 0g | — | 52.53 ± 0.07i | 0.48 ± 0k | — | 0.03 ± 0 | |
| JG | 2.76 ± 0.15h | 14.80c | 134.51 ± 3.74c | 3.73g | 7.30 ± 0.43h | — | 1.41 ± 0.01l | — | 1.09 ± 0.01o | 9.21 ± 0.03f | — | — | 21.49 ± 0.08r | 0.46 ± 0l | — | — | |
| ZX | 6.90 ± 0.06e | 12.60f | 151.50 ± 2.50b | 3.89f | 6.42 ± 0.03i | 22.25 ± 1.18g | 2.15 ± 0.02j | — | 1.91 ± 0.01i | 7.92 ± 0.21h | — | — | 32.04 ± 0.63m | — | — | — | |
| RG | 13.32 ± 0.22a | 13.50e | 122.16 ± 1.98d | 4.08b | 3.92 ± 0.14jk | — | 0.72 ± 0.02q | — | 1.32 ± 0.04k | 3.14 ± 0.06l | — | — | 45.30 ± 1.48j | 0.64 ± 0.01h | — | — | |
Note: Data among nine cultivars were analyzed through one-way ANOVA and different letters in the column indicate significant differences among nine cultivars at the 0.05 level.
Abbreviations: KH, Kyoho; ZM, Zaomi; SM, Shine muscat; SB, Summer black; HT, Hutai; WI, Wagamichi; JG, Jasmine grape; ZX, Zaoxiawuhe; and RG, Red globe.