Titratable acidity (TA) was determi

Titratable acidity (TA) was determined by
titrating the pH value to 8.2 with 0.01 mol/L NaOH. Vitamin C (total
ascorbate) contents of the fruit were assayed according the
methods as previously reported by Kampfenkel, Montague, and
Inzé (1995). The fruits stored at 25 C were analyzed once every 3
days for up to 15 days.