RELATION BETWEEN MECHANICAL PROPERTIES of APPLE FRUIT and SENSORY QUALITY

In order to select those parameters determining the apple fruit acceptability for the consumer, fruit texture was measured using several methods. Three methods were selected to do tests on Golden Delicious apples with differing acceptability for the consumer. the three methods used were an uniaxial compression test on cylindrical fruit samples, a resonance test on cylindrical apple specimen, and a non‐destructive dynamic test. Most useful information is given in the dynamic tests. the apparent elastic modulus derived from the destructive dynamic test and the stiffness factor (S = f 2 m 2/3 ) as well as the damping ratio at the spheroidal vibration mode of a whole apple derived from nondestructive dynamic tests seem to be parameters correlating highly with the apple fruit acceptability, hence with the internal quality, for the consumer.