A modified method was used to measure moisture release from apples (Malus domestica Borkh.). The method was based on the area of spread of juice from the freshly cut surface of apple slices on CuSO 4 ‐treated filter papers, measured as a ratio of the surface area of apple slice. A trained sensory panel of seven people rated four apple samples for juiciness over 10 sessions. From averaged panel ratings and transformed filter paper ratios, a logistic curve was fitted with an R 2 of 0.92.
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Boulton et al. (1997) studied this question.
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