Another ten tomatoes from each EC treatment were washed with tap water, dried and cut into wedges (1/8 whole fruit) in order to evaluate the firmness- and juiciness-by-mouth. Tomato wedges were served in 150 mL plastic cups. All cups were covered with clear lids to retain tomato aroma compounds and equilibrated for 1–1½ h prior to sensory analysis; this ensured a constant headspace concentration. Tomato samples were randomized according to a completely balanced design; this allowed each tomato sample to be evaluated in each position the same number of times.