Table 1

Effects of temperature treatments at different stages of development on berry skin anthocyanin concentration, berry weight, total soluble solids (TSS), and titratable acidity (TA) after treatment.

	Temp	Anthocyanin concn (mg/g skin fw)	Berry wt (g)	TSS (Brix)	TA^a(g/L)
^aTartaric acid equivalent.
^bValues represent mean ± standard error (n = 3).
^c, *, and ns indicate significance at p ≤ 0.05, 0.01, and not significant, respectively, by F test.
^dMeans separated within columns by the Tukey test (p ≤ 0.05).
Stage I	20°C	0.00 ± 0.001^b	4.0 ± 0.33	4.8 ± 0.07	29.1 ± 3.89
	30°C	0.01 ± 0.001	4.0 ± 0.17	5.8 ± 0.40	32.9 ± 0.05
	Control	0.01 ± 0.001	4.1 ± 0.28	5.2 ± 0.32	29.4 ± 0.69
	F test^c	ns	ns	ns	ns
Stage II	20°C	0.26 ± 0.030a^d	7.6 ± 0.26	13.7 ± 0.33	18.4 ± 0.19
	30°C	0.01 ± 0.004b	7.4 ± 0.86	13.3 ± 0.51	14.2 ± 0.92
	Control	0.17 ± 0.047a	8.0 ± 0.81	13.3 ± 0.33	13.3 ± 2.32
	F test	**	ns	ns	ns
Stage III	20°C	1.41 ± 0.309a	8.6 ± 0.15	17.2 ± 0.19	11.1 ± 0.33a
	30°C	0.23 ± 0.043c	8.2 ± 0.44	16.9 ± 0.61	9.0 ± 0.26b
	Control	0.72 ± 0.077b	8.9 ± 0.85	17.3 ± 0.12	8.5 ± 0.23b
	F test	*	ns	ns	**
Stage IV	20°C	0.90 ± 0.112	9.3 ± 0.55	19.4 ± 0.07	5.6 ± 0.23a
	30°C	0.67 ± 0.042	9.6 ± 0.65	19.3 ± 0.58	4.6 ± 0.12b
	Control	0.76 ± 0.063	10.3 ± 0.47	19.7 ± 0.26	4.5 ± 0.14b
	F test	ns	ns	ns	*