Table 2 Berry fresh weight (FW, g), total soluble solid (TSS, °Brix) and titratable acidity (TA, g/L) of ‘Jumeigui’ grape under cluster thinning and girdling during berry ripening.

Physicochemical parameter	Treatment	Berry development days after anthesis (DAA)
Physicochemical parameter	Treatment	57	64	71	78	85
FW	CK	6.3 ± 0.4a	6.8 ± 0.5a	7.1 ± 0.2a	7.7 ± 0.3a	7.7 ± 0.2a
	G	6.4 ± 0.5a	6.9 ± 0.1a	7.0 ± 0.2a	7.8 ± 0.2a	7.7 ± 0.1a
	CT	6.5 ± 0.3a	7.0 ± 0.4a	7.1 ± 0.3a	7.9 ± 0.3a	7.7 ± 0.2a
	CTG	6.7 ± 0.3a	7.0 ± 0.4a	7.1 ± 0.1a	8.1 ± 0.2a	7.9 ± 0.1a
TSS	CK	8.4 ± 0.5a	11.7 ± 0.2a	13.5 ± 0.1a	15.9 ± 0.1a	17.3 ± 0.1a
	G	8.9 ± 0.1ab	11.9 ± 0.1a	14.4 ± 0.2b	17.4 ± 0.1b	18.6 ± 0.2b
	CT	9.3 ± 0.5b	12.3 ± 0.5a	15.9 ± 0.1c	18.6 ± 0.2c	19.5 ± 0.2c
	CTG	10.2 ± 0.3c	13.6 ± 0.3b	16.3 ± 0.1d	19.9 ± 0.1d	20.7 ± 0.1d
TA	CK	17.1 ± 0.5b	11.2 ± 0.3b	9.2 ± 1.5b	6.7 ± 0.2b	5.8 ± 0.5a
	G	17.5 ± 0.2b	9.6 ± 0.3a	7.5 ± 0.2a	5.8 ± 0.4ab	5.7 ± 0.3a
	CT	17.0 ± 0.3b	8.8 ± 0.5a	7.6 ± 0.4a	5.4 ± 0.8a	5.6 ± 0.4a
	CTG	15.5 ± 0.9a	8.8 ± 1.2a	6.8 ± 0.1a	5.4 ± 0.4a	5.8 ± 0.8a

CK, the control treatment (unthinned and ungirdled); G, trunk girdled one week before véraison; CT, 50% clusters thinned one week before véraison; CTG, 50% clusters thinned and trunk girdled one week before véraison. Different letters within a column indicate statistically different values (p < 0.05) according to Duncan’s test.

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