The fruit russeting was scored based on the russeting area graded in a 0–5 scale (Jones et al., 1991), where 0 = nosurface russeted; 1 = russeted area ≤5%, 2 = russeted area 6–10%;3 = russeted area 11–15%; 4 = russeted area 16–20%; 5 = russetedarea >20%. A fruit russeting index (FRI) was used to indicate the fruitrusseting severity and calculated using the following equation