The second batch was harvested, stored and transported in the same manner as indicated above. Fruit was sorted into ‘under-ripe’, ‘table-ripe’ and ‘over-ripe’ categories. The ‘under ripe’ and ‘over-ripe’ fruit was removed to ensure that the fruit for sensory analysis (‘table-ripe’) (low EC: n = 67; medium EC: n = 70; high EC, n = 50) was as representative and as uniform in red color as possible.