IJH_2024v14n3

2.1 Physiological loss in weight (%) PLW	73
2.2 Fruit firmness	73
2.3 Total soluble solids (TSS)	75
2.4 Titratable acidity (TA)	76
2.5 TSS: TA ratio	76
2.6 Pulp pH	77
2.7 Shelf life of fruits	77

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