Variable	Value	Units	Description
w 0	3.2	g	(Initial value) Initial water content of fruit
s 0	0.5	g	(Initial value) Initial dry weight of fruit
P f0	2	bar	(Initial value) Initial turgor pressure of fruit
a p	0.066	–	Area of phloem membrane as fraction of fruit surface area
a x	0.066	–	Area of xylem membrane as fraction of fruit surface area
D w	1	g cm−3	Density of water
D s	1.6	g cm−3	Density of dry matter
H f	0.996	–	Relative humidity of air spaces in fruit
K m	0.08	-	Michaelis constant for active transport
L x	0.00972	g cm−2 bar−1 h−1	Conductivity of xylem membrane for water transport
L p	0.00972	g cm−2 bar−1 h−1	Conductivity of phloem membrane for water transport
p s	0.0027	g cm−2 h−1	Permeability of phloem membrane for sugar diffusion
Q 10	2.03	–	Q10 for maintenance respiration
q g	0.21	–	Growth respiration coefficient
q m,293	0.000131	h−1	Maintenance respiration coefficient
R	83	cm3 bar mol−1 K−1	Gas constant
ν m	(Eq. 29)	g h−1	Maximal rate of active sucrose uptake
φ	(Eq. 28)	bar−1 h−1	Cell wall extensibility (Lockhart)
Y	2	bar	Threshold pressure (Lockhart)
Z	(Eq. 27)	–	Proportion of dry weight which is soluble sugars
ρ	(Eq. 32)	cm h−1	Permeation coefficient of fruit surface to water vapour
σ p	0.9	–	Reflection coefficient of membrane to sugar
γ η	5.2076 0.6424		Parameters relating fruit area (cm2) to fresh weight (g)
M W	18	–	Molecular weight of water
M S	342.3	–	Molecular weight of sucrose
π po	12.53	bar	Osmotic pressure of other solutes in phloem
π fo	6.5	bar	Osmotic pressure of other solutes in fruit
L p*	(Eq. 30)	g h−1 bar−1	Conductance of pedicel phloem
L x*	(Eq. 31)	g h−1 bar−1	Conductance of pedicel xylem
ε	153	bar	Fruit elasticity
r w	0.6	–	g water produced when 1g dry weight respires

Where values vary through the season, they are calculated from the equation numbers given.