TA reduced as storage temperature increased. This may be due
to the fact that the amount of organic acids usually decreases
during maturity, because organic acids are substrates of respiration
according to Wills et al. (1981). TA declined more slowly in
fruit kept at 6 ◦C than 10 ◦C in our experiment. Pailly et al. (2004)
obtained similar results with grapefruit (Citrus paradise) where
fruits stored at 6 ◦C had higher TA than those stored at 10 ◦C.