Fruits without any physical damages and uniform in size were selected for the experiments. About 150 kg of fruits were dipped in 2 mM SA aqueous solution for 2 min, and the other 150 kg of fruits were treated with distilled water for 2 min as control. After treatment, all fruits were packed in polyethylene bags and stored in a ventilated warehouse (temperature: 12–16 °C; relative humidity: 90–95%).