Table 2 Fruit quality traits analyzed in this study.

Harvest time

PickDay

Number of days to harvest from January 1

1–25

3

1–3

1–4

Over color

OvColor

Fruit skin redness. Rank: 1 (green/yellow/orange), 2 (pale red), 3 (red/brown), 4 (bright red/purple), 5 (deep red) [visual]

1–25

3

1–3

1

Degree of skin coloration

PerOC

Proportion of fruit skin area coloring red. Rank: 1 (<20%), 2 (20≤–<40%), 3 (40%≤–<60%), 4 (60%≤–<80%), 5 (80%≤) [visual]

1–25

3

1–3

1

Russet top

RusTop

Fruit skin area covered with russet, examined from the top side. Rank: 1 (nil), 2 (little), 3 (mild), 4 (large), 5 (whole) [visual]

1–25

3

1–3

1

Russet body

RusBody

Fruit skin area covered with russet, examined from the horizontal side. Rank: 1 (nil), 2 (little), 3 (mild), 4 (large), 5 (whole) [visual]

1–25

3

1–3

1

Russet calyx

RusCal

Fruit skin area covered with russet, examined from the calyx side. Rank: 1 (nil), 2 (little), 3 (mild), 4 (large), 5 (whole) [visual]

1–25

3

1–3

1

Scarf skin

Scarf

Presence of scarf skin on fruit. 0 (absence), 1 (presence) [visual]

1–25

3

1–3

1

Cracking top

CraTop

Presence of fruit cracking, examined from the top side. 0 (nil), 1 (observed) [visual]

—

2

1–3

1

Cracking body

CraBody

Presence of fruit cracking, examined from the horizontal side. 0 (nil), 1 (observed) [visual]

—

2

1–3

1

Cracking calyx

CraCal

Presence of fruit cracking, examined from the calyx side. 0 (nil), 1 (observed) [visual]

—

2

1–3

1

Preharvest fruit drop

Drop

Degree of fruit drop before the harvest time. Rank: 1 (nil), 2 (slight), 3 (moderate), 4 (severe) [visual]

2

2

1–3

1

Internal mold

IntMold

Presence of mold in fruit core. 0 (nil), 1 (observed) [visual]

—

3

1–3

1

Juiciness

Juice

Juiciness during chewing after peeling. Rank: 1 (dry), 2 (slightly dry), 3 (intermediate), 4 (slightly juicy), 5 (juicy) [sensory]

1–25

3

1–3

1

Degree of watercore

WatCore

Degree of watercore observed in equatorial plane of fruit. Rank: 1(nil), 2(slight), 3(moderate), 4(severe) [visual]

1–25

3

1–3

1

Sweetness

Sweet

Sweetness of peeled fruit. Rank: −2 (weak), −1 (rather weak), 0 (moderate), 1 (rather strong), 2 (strong) [sensory]

1–25

3

1–3

1

Acidity

Acidity

Acidity of peeled fruit. Rank: −2 (weak), −1 (rather weak), 0 (moderate), 1 (rather strong), 2 (strong) [sensory]

1–25

3

1–3

1

Astringency

Ast

Astringency of peeled fruit. 0 (absence), 1 (presence) [sensory]

—

—

1–3

1

Weight

Weight

Fruit weight (g)

1–25

3

1–3

1

Soluble solid content

Brix

Brix of the squeezed juice, measured by a refractometer

1–25

2

—

1

Malic acid

MalAcid

Acidity of squeezed juice (%), measured as titratable acid content converted into malic acid weight

1–25

2

—

1–2

Firmness

Firm

Mean firmness of sunny and shaded sides of the fruit (Magness-Taylor penetrometer) (lb)

1–25

2

—

1–2

Degree of mealiness

DegMeal

Flesh mealiness after storage for 28–30 days under 20 °C, measured following to Moriya et al.⁷⁵

2

2

—

1

Max of mealiness

MaxMeal

Flesh mealiness after storage for 40 days under 20 °C

—

—

—

1

Sucrose

Suc

Sucrose content of the juice (mg/mL), obtained using a high-performance liquid chromatograph (HPLC)

2

1

—

—

Glucose

Glu

Glucose content of the juice (mg/mL), obtained using an HPLC

2

1

—

—

Fructose

Fru

Fructose content of the juice (mg/mL), obtained using an HPLC

2

1

—

—

Sorbitol

Sor

Sorbitol content of the juice (mg/mL), obtained using an HPLC

2

1

—

—