The fruits from each plot were split into two groups of 50 fruits
each. Half of the fruit from each plot was dipped for 5 s in 1% chitosan
solution and then placed on a dry surface for 1 h for thorough
drying. The fruits were placed in plastic trays with individual
compartments. The second (untreated) group of fruit was placed
directly on trays with sieves without application of chitosan. All
fruits were maintained at a temperature of 2 C for 22 days.