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(a) Morphological changes during fruit development and ripening of the three cultivars. Changes in organic acid content (b) and sugar content (c) during fruit development and ripening. Error bars indicate the standard error of total substance content, and different letters indicate significant differences in total content, p < 0.05. (d) Changes in fruit firmness during fruit development and ripening. S1, stage 1; S2, stage 2; S3, stage 3.
