“…PF treated 'Cabernet Sauvignon' grape exhibited increase in berry weight, berry juice, malic and citric acid along with increases to sucrose and glucose concentrations (Cooley et al, 2008). Total amount of berry anthocyanins were increased by PF application (Ou et al, 2010), yet Song et al (2012) noticed no influence of PF on 'Merlot' grape. In tomato, kaolin treatment increased lycopene content by 16%, but did not affect total soluble solid content, fruit dry matter, juice pH, titratable acidity or tomato fruit firmness (Cantore et al, 2009).…”