Abstract
Abstract A nondestructive, inexpensive method of measuring textural quality of raw apples is described. Termed the “sphere” test, it measures the compression of an apple produced by a fixed load on a standard diameter sphere. It is compared to a method for measuring dynamic elastic property. Both are evaluated in terms of the shearing measurements and sensory responses. The sphere test correlated significantly with shear values and sensory responses in Winesap apples.
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