3.2.1. Biophysical Conditions

During harvest in SC1, internal fruit core temperature did not exceed 28.4 ◦C (Figure 2). Following packaging, the fruit was cooled to 13.2 ◦C prior to transport. Transport temperature was from 10.2 ◦C to 12 ◦C. When moved to the market floor, core temperature increased, peaking at 18 ◦C. Product was then stored by the retailer between 13.8 ◦C and 17 ◦C. Once moved from refrigerated storage to display, the core temperature slowly increased to a peak of 25 ◦C. While there was minor difference in terms of specific temperature, the overall temperature storage conditions recorded in SC2 were consistent with those of SC1.

**Figure 2.** SC1 internal fruit core temperature of sub-sample from point-of-harvest to retail point-of-sale. (**A**) Product harvested; (**B**) Product packed into carton, moved to on-farm cold room; (**C**) Consignment collected by transport company from farm; (**D**) Truck arrives at Rocklea Market, Brisbane; (**E**) Consignment moved from wholesale cold room to market floor; (**F**) Consignment collected by retailer, transported to retail outlet, stored in cold room; (**G**) Moved to ambient display (**H**) Sold, probe removed.
