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