‘Starkrimson’ fruits quickly softened to inedible firmness after cold storage.
Pectin degradation was much greater in the three soft-fleshed cultivars.
PG2 was responsible for the rapid softening of the three soft-fleshed cultivars.
PG1 was responsible for the even greater softening rate of ‘Starkrimson’ fruits.
1-MCP treatment inhibited PGs expression in ‘Starkrimson’ fruits.