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NE-183 Fruit Quality Evaluation

Sensory/Organoleptic Evaluation Protocol - 1998

Select 5 fruits from each replicated tree that are representative for the cultivar in size, appearance, and stage of maturity (this should be at the "optimum" harvest date selected for your area). If less than five fruit are available, make a composite sample from several trees. Ideally, the evaluation should be performed on fruit with a Starch Index (SI) rating of no less than 4 or more than 6. Fruit must be at room temperature (approx. 21 to 25ºC) for analysis. If fruit samples cannot be brought to room temperature and analyzed the day of collection, store at 1 to 5ºC until analysis can be performed. Perform sensory analysis within 7 days of collection. If color readings are to be taken, rub surface lightly with soft paper towel (paper "Terri Towels" work well) to remove bloom, dust, spray deposits, etc.; do NOT polish fruit surface. Wash and dry fruits and cut wedges, slices, or transversely (or similar method that is convenient) for analysis. Rinse mouth with cool water between samples. Report the average rating for the five fruit for each factor. Follow the same procedures if you plan to evaluate fruit for long-term refrigerated storage (30,60, or 100 days) or CA storage (100-150 days) (NE103 will be conducting independent storage evaluations - coordinate where possible).


Attractiveness- what does it look like (outside); appearance

1 = dislike(ugly)
2 = fair (somewhat attractive)
3 = like (acceptable)
4 = good (above average attractiveness)
5 = like very much (very attractive)

Crispness- when eaten, is the flesh "crisp" (has a distinct crunchy sound); complete opposite would be a mealy flesh

1 = not crisp
2 = somewhat crisp
3 = crisp
4 = above average crispness
5 = extremely crisp

Juiciness- when eaten, juice that is expressed from the flesh

1 = dry
2 = slightly juicy
3 = moderately juicy
4 = juicy
5 = extremely juicy