“…The hardness of strawberry was measured using a GY‐1 hardness tester (Beijing Times Innovation Technology Co., Ltd, Beijing, China). The contents of organic acids, soluble solids, reducing sugars, and Vc were determined by titration (Xu & Wu,
2021), Abbe refractometry (Kang et al.,
2021), 3,5‐dinitrosalicylic acid (DNS) colorimetry (Chua et al.,
2012), and ultraviolet spectrophotometry (Nejati‐Yazdinejad,
2007). The incidence of decay of the strawberries was calculated as follows (Xu & Wu,
2021):
…”