1
2
3
Sweetness- the degree of sweet taste in the flesh
1 = none detected
2 = slightly sweet (subacid)
3 = moderately sweet
4 = sweet
5 = very sweet
Acidity- measure of tartness when eaten
1 = none detected (bland)
2 = weakly acidic
3 = moderately acidic (slightly tart)
4 = tart
5 = highly acidic (very tart)
Flavor- overall, what does it taste like (aroma, sugar/acid ratio, etc.)
1 = dislike (poor, objectionable, unpleasant)
2 = fair
3 = acceptable
4 = good
5 = like very much (highly acceptable)
Desirability- considering all factors, how do you like this apple; would you buy
it? Would this apple be commercially acceptable in your area's
production/marketing system?
1 = dislike (poor)
2 = fair
3 = acceptable
4 = good
5 = excellent
OPTIONAL EVALUATION FACTORS:
Color- 1 = dull; 5 = bright
Sunburn- 1 = none present; 3 = moderate; 5 = severe
Fruit Shape- 1 = uniform; regular; 3 = somewhat irregular; 5 = severely
misshapen (lopsided)
Skin- 1 = tender; 5 = tough
Flesh Firmness- 1 = soft; 5 = hard (this is evaluation from tasting, not
penetrometer)
Astringency- 1 = low; 5 = high