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Table 1 Biochemical characteristics of extracted samples

From: Day and night heat stress trigger different transcriptomic responses in green and ripening grapevine (vitis vinifera) fruit

Stage Treatment Avg berry weight (g) Hexoses (mol.kg.FW-1) Malate (μEq.berry-1) Tartrate (μEq.berry-1) Total anthocyanins (μg.berry-1)
Green Stage (G) CD 0.54 ± 0.08 nd 150 ± 15 97 ± 8 nd
TD 0.51 ± 0.04 nd 155 ± 10 101 ± 7 nd
CN 0.39 ± 0.10 nd 145 ± 12 107 ± 7 nd
TN 0.47 ± 0.03 nd 143 ± 17 102 ± 5 nd
Véraison Sugar (VS) CD 1.7 ± 0.2 0.16 ± 0.06 290 ± 30 110 ± 10 nd
TD 1.6 ± 0.3 0.21 ± 0.03 280 ± 22 108 ± 6 nd
CN 1.3 ± 0.2 0.18 ± 0.03 275 ± 20 105 ± 8 nd
TN 1.4 ± 0.2 0.12 ± 0.01 278 ± 17 103 ± 11 nd
Véraison Color (VC) CD 1.6 ± 0.4 0.35 ± 0.02 262 ± 43 105 ± 8 4.2 ± 1.7
TD 1.9 ± 0.4 0.36 ± 0.03 255 ± 39 103 ± 4 4.6 ± 3.3
CN 1.6 ± 0.3 0.34 ± 0.03 265 ± 40 102 ± 6 8.4 ± 2.3*
  TN 1.5 ± 0.3 0.38 ± 0.02 258 ± 37 104 ± 6 2.9 ± 1.6*
  1. CD: Control Day: TD: Treatment Day; CN: Control Night; TN: Treatment Night.
  2. ± standard deviation (n = 3).
  3. *significant differences between treatment (p < 0.05).