date:Dec 10, 2019
ightly reduced afterwards, irrespective of cultivar and harvest time. In addition, based on firmness and firmness related parameters (respiration rate, ethylene production rate, pectins and polygalacturonase activity), eating quality was reached by gold Haegeum and red Hongyang on the 2nd day of ripening, whereas green Hayward reached eating quality on the 4th day, irrespective of harvest time. However, based on the lowest weight loss to attain eating quality during ripening, which avoids the ri