Colour parameters (L*, a* and b*) were determined individually
in each fruit using the CIE Lab System in a Minolta colorimeter
CR200 model (Minolta Camera Co., Japan).Two determinations
were performed in opposite sides of each fruit, the chroma
index (Chroma = (a2 + b2)1/2) was calculated and results were the
mean
± SE. Fruit firmness was measured on the fruit shoulder
using a flat steel plate coupled with a texturometer (TX-XT2i Texture
Analyzer, Stable Microsystems, UK) interfaced to a personal
computer.