Figure 5. Changes in firmness of `Basketpack' (A, B, C) and `LSL-124' (D, E, F) cherry tomatoes harvested at stage 3 (A., D), stage 4 (B, E) or stage 5 (C, F) of ripeness and stored at 10°C (50°F) or 20°C (68°F) for 7 and 14 days. The vertical bar in A indicates the LSD at the 5% level.