Table 2
Change in physicochemical qualities of ear ly season Fuji apples under different conditions after low temperature storage

Chamber	Physicochemical parameters
Chamber	Flesh firmness (N)	Titratable acidity(%)	Totalsoluble solid content (°Brix)	Weight loss (%)
Freshsample¹⁾	⁾14.36±1.40^a3)	0.30±0.04ab	12.67±0.95^ab	0±0d
1	12.69±0.78^bcd	0.34±0.04^a	12.34±1.02^b	0.51±0.05^c
2	13.00±1.44^abcd	0.32±0.06^ab	13.49±0.98^a	0.59±0.14^c
3	12.44±0.77^cd	0.33±0.03^a	13.12±0.71^ab	0.74±0.11^b
4	13.23±0.70^abc	0.29±0.02^b	13.36±0.93^ab	0.53±0.10^c
5	13.53±1.02^abc	0.28±0.04^b	12.50±0.76^ab	0.49±0.08^c
6	14.21±1.27^ab	0.29±0.03^b	12.82±0.62^ab	0.50±0.13^c
7	12.77±1.17^bcd	0.34±0.06^a	13.44±0.68^a	0.53±0.11^c
8²⁾	11.72±1.05^d	0.34±0.02^a	12.53±1.05^ab	1.02±0.10^a

¹⁾Sample before storage.
²⁾Control.
³⁾Each value is mean±SD (n=10). Means in the same column followed by different letters are significantly different by Duncan’s multiple range test (p<0.05).