Table 2

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

	Temp	Anthocyanin concn (mg/g skin fw)	Cluster wt (g)	Berry wt (g)	TSS (Brix)	TA^a(g/L)
^aTartaric acid equivalent.
^bValues represent mean ± standard error (n = 3).
^c** and * within columns indicate significance at p ≤ 0.01 and 0.05, respectively, in comparison with control by Dunnett’s test.
^d** and ns indicate significance at p ≤ 0.01 and not significant, respectively, by F test.
Stage I	20°C	0.58 ± 0.06^b	264 ± 20.6	10.3 ± 0.15	18.7 ± 0.54	4.2 ± 0.25
	30°C	0.76 ± 0.06	247 ± 17.0	9.7 ± 0.93	20.9 ± 0.23	4.5 ± 0.12
Stage II	20°C	0.90 ± 0.08	264 ± 7.5	10.2 ± 0.81	19.6 ± 0.56	4.7 ± 0.45
	30°C	0.63 ± 0.02	299 ± 15.5	10.0 ± 0.62	18.5 ± 0.52	4.9 ± 0.16
Stage III	20°C	1.27 ± 0.12**^c	271 ± 34.2	9.6 ± 0.87	19.2 ± 0.39	4.9 ± 0.31
	30°C	0.46 ± 0.06*	237 ± 14.5	9.4 ± 0.71	18.7 ± 0.40	4.8 ± 0.13
Stage IV	20°C	0.90 ± 0.11	254 ± 9.6	9.3 ± 0.55	19.4 ± 0.07	5.6 ± 0.23**
	30°C	0.67 ± 0.04	232 ± 32.0	9.6 ± 0.65	19.3 ± 0.58	4.6 ± 0.12
Control		0.76 ± 0.06	254 ± 43.6	10.3 ± 0.47	19.7 ± 0.26	4.5 ± 0.14
F test^d		**	ns	ns	ns	**