Quality Criteria for Fruit for Fresh Consumption

Abstract

The threshold values of soluble solids for acceptable quality are 14.2, 12.5, 11.3 and 10.8% in sweet cherries, plums, pears and apples, respectively. In plums and apples the soluble solids: titratable acidity ratio is an even better criterion. This ratio should be between 12 and 24 in plums and > 16 in apples. Firmness, as recorded by penetrometer, is a good index of textural quality in apples and pears. The threshold values of acceptable texture are 5.75-2.75 kg in apples and 5-2 kg in pears. Size is closely related to quality in sweet cherries and plums. In apples and pears a yellow ground color indicates a good eating quality. Surface color is a reliable criterion in partially blushed apples and in sweet cherries and plums at harvest.