Fruit quality characteristics - apples to suit the consumer
1988
Alston, F.H. (East Mailling Research Station, Maidstone (UK))
There are four broad quality attributes, appearance, eating quality, storage quality and processing quality. With all fruits grown for fresh consumption, the sugar/acid balance is the most important component of flavour, the most favoured combination being a moderate-to-low acidity combined with high soluble solids. In addition to storage, durability during transport and sale (shelf-life) are important selection features. The genetic basis of most quality components is complex but some basic factors are simply inherited
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