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Jiaqi Yan, Megan M. Dewdney, Pamela D. Roberts and Mark A. Ritenour

, with each harvest serving as a separate experiment. Fruit were treated as above and stored at 4 °C with 90% RH. Peel scalding, weight loss, peel color, peel puncture resistance (PPR), total soluble solids (TSS), and titratable acid (TA) were measured