However, HPPP
(30 mm and 1800 holes with 1000 mm) kept the pods with good,
firm
and moderately full visual quality,
firmness, crispiness and taste
(acceptable) at the end of cold storage (21 days) only, and when
packages were transferred to shelf conditions up to 4 days at 10 C,
the pods appeared unacceptable for marketing (limp and shriveled
for
firmness and slight for crispness).