# Late Shelf Life Saturation of Golden Delicious Apple Parameters: TSS, Weight, and Colorimetry
## 3 Results  
### Weight Loss (%)  
The percentage cumulative weight loss (\(\Delta\)m) of apple fruit during storage under ambient temperature (\(24\pm 1\)\({}^{\circ}\)C, \(\varphi=60\mathrm{RH}\%\)) over six weeks is presented in Figure 1.  
Apple fruit weight loss increased strongly throughout storage at an ambient temperature. A linear function with a coefficient of determination, \(\mathrm{R}^{2}=0.9853\), fitted reasonably well to the data regarding the weight loss percentage of the apples during storage under ambient conditions. The moisture and subsequent weight loss in fruits changed linearly with storage duration due to water loss and respiration [34]. The average weight reduction was 5.29% in the first week of measurement, reaching 25.32% at the end of the sixth week (Figure 1). The weight loss percentage grew linearly with each additional week of storage, reaching 22.51 and 25.32 per cent in the fifth and sixth weeks, respectively.  
Using ANOVA, this study showed significant (F = 121.371, \(p<0.001\)) differences in fruit weight loss among the storage durations. Based on [PERSON]'s test, there was an important (F = 8.615, \(p<0.001\)) difference between the variances of groups (that is, the data belonging to each week) for the post-hoc test. [PERSON]'s T3 test was applied. In Table 1,  
Figure 1: Effect of ambient temperature on the weight loss of Golden Delicious apples during storage.  
the \(p\) values are presented. Since the table is symmetric and the main diagonal is out of interest, only the values above the main diagonal are included.  
It shows that the weight loss in weeks one, two, and three is statistically different from all other weeks, but it is statistically the same between weeks four and five and six. A change describes this phenomenon within the ripening process. The next stage in weight loss tendency is developing to move to an asymptotic model, similar to the moisture content characteristics during the given fruits' drying process [35]. The changes in the fruit during ripening are related to an increase in ethylene production and respiration. Ethylene is considered the primary signal for regulating fruit ripening, which begins just before the onset of this process and determines its correct evolution [36]. Exogenous ethylene speeds up the ripening process in climacteric fruit such as apples, whether it comes from other climacteric fruit or is created artificially by substances such as 2-chloroethyl-phosphonic acid [37].  
Interestingly, in line with this, the deterioration of the apples was observed in the samples after the third week and during handling as well. The rapid increase in deviance (from Figure 1) also emphasizes this observation.  
In short, the detailed presentation of the post-hoc tests is ignored for the latter examined quantities, and only a summary and discussion of the results are included. In addition, also in short, we state that for all other quantities, [PERSON]'s test was significant except in the case of TSS; furthermore, ANOVA showed a significant difference between at least two of the groups (weeks) for all quantities, as noted above.