Abstract
ABSTRACT AN experiment test chamber complete with appro-priate instrumentation was constructed to force a rapid (<1 s) small volume (2 to 3 percent) decrease in individual peaches and apples submerged in water. The resulting pressure rise established a hydrostatic bulk compression (H.B.C.) test value that was corre-lated with results from non-destructive and destructive evaluation methods. Pressures of about 38 MPa for 3 s duration were non-destructive for Rio Oso Gem peaches. Correlation coefficients of -0.602 and 0.412 were found between H.B.C. and non-destructive firmness (N.D.F.) tests and between H.B.C. and Magness-Taylor (M-T) tests, respectively. A coefficient of -0.714 was found between the N.D.F. and M-T tests.
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