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Overcoming bias in fruit quality evaluation is a challenge to fruit breeders, who must predict consumer preferences; databases of accurate fruit descriptions would be invaluable in helping them make selections to suit market needs. In order to obtain as informative a description as possible, plant breeding staff worked with sensory science personnel to define and quantify the appearance, flavor, and texture sensations they were experiencing when evaluating apples. Ten visual properties, nine flavor attributes, and nine texture characteristics were identified by evaluators; these were then clearly defined and reference materials representing the range of values found in apples were chosen as benchmarks. After screening and a brief training, nine people are now carrying out evaluations for the breeding project. In order to streamline the procedure, after two seasons of use the attributes are being examined for the usefulness in discriminating between genotypes.

Sensory Evaluation of Fruit Quality in an Apple Breeding Program