Protocols

A. Qualitative characteristics

1. Color parameters (L*,a*, b*, hue angle)
2. Tissue firmness (Texture analyzer, Chatillon, Effegi)
3. Soluble solids content
4. HPLC-Refractive Index determination of sugars
5. Titratable acidity
6. HPLC-UV determination of organic acids
7. Non-destructive determination of fruit maturity stage
8. Assessment of chilling related disorders with subjective indexes
9. Dry matter content

B. Cell wall analysis

1. Cell wall extraction and fractionation
2. Uronic acid determination
3. Neutral sugar determination
4. Specific activity of cell wall modifying enzymes

C. Phytochemical analysis

1. Determination of total phenolics (Folin-Ciocalteu assay)
2. Determination of total flavonoids (AlCl3 assay)
3. Determination of total flavonols (vanillin assay)
4. Determination of total anthocyanins (pH-differential method)
5. Determination of reduced ascorbic acid content
6. Determination of total carotenoids

D. Evaluation of Antioxidant Activity

1. Radical scavenging activity using DPPH method
2. Total Antioxidant Activity –FRAP assay
3. Total Antioxidant Activity –ABTS assay
4. Evaluation Antioxidant Activity by phosphomolybdenum method
5. Evaluation Antioxidant Activity by β-carotene bleaching assay