*2.2. Storage Conditions*

After harvesting and sorting, the fruit was put in the cold chamber for 48 h to stabilize the fruit temperature. Then half of the fruit (10 boxes) was inserted into a gas-tight chamber where 1-MCP was applied at a dose of 0.05 gm−<sup>3</sup> for 24 h. After the application, the fruit was placed in four experimental gas-tight chambers with a capacity of 1 m3 each (5 boxes per each chamber). The following storage conditions were applied:

