Figure 1

Physiological parameters during growth and maturation of ‘Royal Gala’ and ‘Scifresh’. Flesh firmness (A), fruit weight (B), dry matter concentration (C), internal ethylene production (D), and percent increase in fruit weight (E) during development of ‘Royal Gala’ and ‘Scifresh’ apples (n = 20 ± SE). Probe size for measuring firmness was 5 mm. The percentage increase in fruit weight (E) was calculated as the change in mean fruit weight relative to the weight at the start of each period per day.