Effects of different treatment combinations on the sensory quality of cherry tomato. (A) Sensory firmness, (B) Sensory color, and (C) Sensory flavour. No significant differences were observed between different treatments within the same day and between different days within same treatment. US, ultrasound; TW, tap water; FC, free chlorine; CD, chlorine dioxide; PAA, peracetic acid; AA, ascorbic acid.