2.3. Storage Conditions

The fruit were stored under two different regimes. The first regime included continuous storage at 22 °C, to simulate the extended marketing period on a non-refrigerated shelf (“Extended shelf life”). The second regime simulated the farm-to-fork supply chain, including 2 days of distribution at 15 °C + 2 days of shelf life at 22 °C + 1 or 2 weeks of home storage at 4 °C in a 600-L home refrigerator (“Supply chain + home storage”). The relative humidity (RH) at the different storage rooms at 22, 15, and 4 °C was ~60%, ~75 and ~92%, respectively.