Figure 1

Schematic representation of the postharvest conditions under evaluation in this study. In order to acquire information about the normal softening process of P. persica fruit, two postharvest conditions were selected and assigned as E1 and E2. Stage E1 (represented by the green colour, day 0) was used to name fruit that went through packing whereas fruit that was allowed to ripen at 20°C, after packing, was named as E2 (represented by the red colour, day 6). The dataset acquired from these conditions was compared to the dataset from the postharvest conditions E3 and E4, which ultimately leads to the development of chilling injury in the fruit mesocarp. E3 (represented by the blue colour), was used to name fruit that was cold stored for 21 days and E4 (represented by the orange colour, day 26), corresponded to fruit that went through cold storage and then was allowed to ripen at 20°C.