Table 1.
Fruits maturity and physiological parameters.
| Sample | Firmness (N) | TSS (%) | Respiration Rate (mL CO2 kg-1 h-1) | Ethylene production (μL C2H4 kg-1 h-1 ) | % juice | Browning degree3 |
|---|---|---|---|---|---|---|
| Packing | 72.5a | 10.7a | 28.8a | 1.6a | -2 | + |
| Packing + ripening | 7.9b | 10.6a | 110.8b | 4.7a | 31.3a | ++ |
| Stored at 4°C | 43.2c | 11.1a | 94.3c | 1.0a | -2 | + |
| Stored at 4°C + ripening | 6.8b | -1 | 98.2c | 18.1b | 0.7b | +++/++++ |
TSS - Total soluble solids
a,b,c Values (means) followed by different small letters are significantly different within the same column at P = 0.05
1: No sample available for measurements
2 : Juice can not be measured in these samples due to the high firmnes they present
3: Please refer to additional file 1 for further details; + no browning; ++ no browning degree with a color change of the mesocarp; +++ medium browning degree; ++++ high browning degree
The data used in this table have been acquired from Campos-Vargas et al. Sci Hortic-Amsterdam 2006, 110(1):79-83