Fig. 8

Crunchiness hedonic evaluation applied to loquat fruit cv. ‘Sanfilippara’, ‘Tanaka’ and ‘Nespolone di Trabia’ immediately after peeling (0) and stored for 3, 5, 7 and 10 days at 5 °C. Crunchiness of each fruit was determined by ten judges, based on resistance of fruit to crunching, according to a 9–1 scale, from 9 = very crunchy; to 1 = crummy (inedible). Each judge analyzed a sample of 10 fruits for each cultivar at each sampling date. For each cultivar, different capital letters indicate significant differences between sampling dates, and different lowercase letters indicate significant differences (Tukey’s test at p ≤ 0.05) between different cultivar at the same sampling date (0, 3, 5, 7 and 10 days). Vertical bars represent standard error (SE)