For blue light treatment, the first

For blue light treatment, the first group of fruit were irradiated with blue (470 nm) light at an intensity of 40 mol m−2 s−1 for 12 days at 5 ◦C (80–90% relative humidity). The second group of fruit, which was non-illuminated blue light, was considered as the control and stored at 5 ◦C in the dark. Control and illuminated fruit were taken initially and at 2-day intervals during storage and immediately frozen in liquid nitrogen and the samples were stored at −80 ◦C until analysis.