*2.2. Quality Determination*

The following quality parameters were analyzed initially, and on each sampling date. Weight loss, berry firmness, gas concentration (for MAP samples only), visual quality (appearance score), color parameters (Hue Angle, Chroma) and sensorial quality (aroma, flavor, crunchiness, sweetness, acidity, fizzy taste, resistance to berry detachment, and overall evaluation) were monitored on fresh samples. About 100 g of berries were then frozen and stored at −80 ◦C until analysis with TSS, pH, TA, volatile compounds, organic acid, and sugar composition measured on the squeezed juice, whereas total phenol content and antioxidant activity were extracted from the skin. Additionally, at each sampling date ethanol and acetaldehyde extracts were prepared and frozen at −20 ◦C.
