*3.4. Changes in Lipid Peroxidation*

The content of MDA in HWT-1 min fruit markedly increased by week 1, declined thereafter, and remained at a lower level than those of HWT-3 min, HWT-5 min, and the control until the end of storage. There was a slight increase and constant level of MDA in HWT-3 min, while the MDA level in HWT-5 min increased higher than those of shorter treatments, and the content of MDA was the same as that of the control during the storage at 10 ◦C for 4 weeks (Figure 6).
