2.2.3. Sensory Evaluation

Sensory attributes of the berries were scored by a 5-judges trained panel. The judges evaluated 3 berries with pedicel from each sampling replicate for each harvest time. Judges evaluated the aroma, flavor, crunchiness, sweetness, sourness, fizzy taste, resistance to berry detachment and the overall evaluation using a scale of 5 to 1, where 5 = very high; 3 = fair; 1 = very low.

#### 2.2.4. Firmness

Firmness was evaluated on 45 berries per replicate by a compression test, performed with an Instron Universal Testing Machine (model 3343, Norwood, MA, US), at a speed of 50 mm·min<sup>−</sup>1. The force (N) required for a 3 mm compression between two parallel plates (diameter of 10 cm) was recorded.

#### 2.2.5. Total Soluble Solids, pH, and Titatrable Acidity

Initially and for each sampling date, total soluble solids (TSS), pH and titratable acidity (TA) were assessed using 4 g of juice sample from 15 berries, for each replicate. TSS were measured using a digital refractometer (PR-32 Palette, Atago, Tokyo, Japan), while pH and TA were assessed with an automatic titrator (TitroMatic 1S, Crison, Toledo, Spain), titrating to pH 8.1; the value was expressed as percentage of tartaric acid.

#### 2.2.6. Total Phenolic Content and Antioxidant Activity

Total phenol content and antioxidant activity were determined on frozen samples. One gram of skin was added of 3 mL g−<sup>1</sup> of methanol plus 3% formic acid and was homogenized with an Ultraturrax (IKA T18 basic, Wilmington, NC, USA) [25]. The extract was then centrifuged at 5 ◦C and 9000 rpm for 10 min. Total phenols were determined according to the method of Singleton and Rossi [26] and expressed as grams of gallic acid per kilogram of fresh weight (g GA·kg−1). Antioxidant assay was performed following the procedure described by Brand-Williams et al. [27] and reported in grams of Trolox equivalents per kilogram of fresh weight (g TE·kg<sup>−</sup>1).
