With respect to total carotenoids and LTAA (Fig. 6), the on-tree ripening process was associated with an increase of thesepigments and the antioxidant capacity of the lipophilic extracts,especially from 7 DBH to H date in both cultivars, although thelevels of carotenoids in control fruit were significantly higher inRR than in BS, with final concentrations being 0.55 ± 0.05 and0.22 ± 0.02 mg 100 g−1, respectively. However, in general, no sig-nificant effects on carotenoid concentration or LTAA were obtaineddue to MeJA treatment.