Fig. 1.

Tissue firmness (A–C), soluble solid content (SSC; D–F), and titratable acidity (TA; G–I) of kiwifruits (cv. ‘Hayward’) during shelf life (20 °C) for 1, 6, and 12 days after 1 (A,D,G), 3 (B,E,H), and 5 (C,F,I) months of cold storage (0 °C, 95% relative humidity) in the absence (control) or presence of ozone (0.3 μl l⁻¹). Values are means ± SE (n = 30, n = 3, and n = 3 for fruit firmness, SSC, and TA, respectively). Bars for each shelf-life period with different letters are statistically significant (Duncan’s multiple range test, P < 0.05).