*2.8. Statistical Procedures*

All data were subjected to Shapiro-Wilk and Levene's test, in order to check for normality and homoscedasticity, respectively, then to a factorial 'storage temperature × genotype × storage time' (T × G × S) analysis of variance (ANOVA), according to the experimental layout adopted in the experiment. Percentage data were Bliss transformed before the ANOVA (untransformed data are reported and discussed), whereas multiple means comparisons were performed through Tukey's honestly significant difference (HSD) test (*p* ≤ 0.05). All calculations were performed using Excel version 2016 (Microsoft Corporation, Redmond, WA, USA) and Minitab version 16.1.1 (Minitab Inc., State College, PA, USA).

#### **3. Results**

In the present study, the significance resulting from the ANOVA related to storage temperature (T), genotype (G) and storage time (S) and their first order interactions is reported in Table 2 (Fisher-Snedecor *F*-test), whereas their effects on variable means are reported in Tables 3–6 and Figures 1–3.

**Table 2.** *F*-test values of the main factors and their first order interactions related to observed variables, with the significance resulting from the analysis of variance.


SSC: soluble solids content; TA: tritatable acidity. (T): storage temperature; (G): genotype; (S): storage time. NS: not significant; \*, \*\* and \*\*\*: significant at *p* ≤ 0.05, 0.01 and 0.001, respectively.

#### *3.1. Carpometric Traits*

Average fruit weight showed a significant 'T × G' interaction since, passing from T<sup>10</sup> to T20, 'Ottymo' and 'Sugarland' showed the highest reduction (−9%, on average) (Table 3). Moreover, both cultivars proved the highest decline of fruit weight at the end of the storage period, as this variable was reduced by 28%, on the average of both cultivars (Figure 1A).

Fruit dry matter, proved a higher value at T<sup>20</sup> than at T10, reaching the highest rise among the thermal regimes in 'Ottymo' (+15%) and 'Sugarland' (+12%) (Table 3). Both genotypes highlighted the highest rise during the storage period, as their fruit dry matter increased by 44% on average, passing from S<sup>0</sup> to S<sup>14</sup> (Figure 1B). Differently, at T<sup>20</sup> fruit firmness was significantly reduced, with 'Ottymo' showing the strongest decline passing from T<sup>10</sup> to T<sup>20</sup> (−19%) (Table 3). For this variable, a decreasing trend was recorded along the storage period, since, by comparison with the initial value, fruit firmness was reduced by 22% at S<sup>14</sup> (Table 3).

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Δ **Figure 1.** Average fruit weight (**A**), fruit dry matter (**B**), reducing sugars content (**C**), SSC/TA (**D**) and ∆*E*\*ab (**E**) as affected by 'genotype × storage time' interaction. Black bars: S<sup>0</sup> ; grey bars: S<sup>7</sup> ; white bars S14.

**Table 3.** Carpometric variables of cherry tomato as affected by the main factors.


Different letters among factor means indicate significance at Tukey's HSD test (*p* ≤ 0.05). Interaction values (*p* = 0.05) related to 'storage temperature × genotype' and 'storage temperature × storage time' are reported. NS: not significant.
