Effects of radiation treatment and berry ripening on the accumulation of phenolic compounds. Levels of measured compounds grouped in families are shown. Treatments were: no filter (Ambient), UV-transmitting filter (FUV+) and UV-blocking filter (FUV-) and berry ripening levels corresponded to 23 ºBrix (white bars) and 26 ºBrix (black bars). The compounds analysed were grouped in phenolic acids from the methanol-soluble and -insoluble fractions, stilbenes, flavanols, flavonols and anthocyanins. Means ± SE are shown. Different letters indicate significant differences (at least at P <0.05) between treatments for the 23 ºBrix (italics) and 26 ºBrix (normal type) berries.