Sensory evaluation of fruit quality. Ten
Statistical analyses. Orchard productivity
apples from each experimental factor were
individually weighed ensuring they were of
similar size. Consumer acceptance panels,
comprised of 48 untrained individuals, were
conducted at the Food Science and Human
Nutrition Sensory Laboratory at WSU. Each
panelist judged all three treatments from one
block separately and in a randomized order,
with a total of 12 panelists per block. Unpeeled
apples, at room temperature, were quartered
and cored. Each quarter was sliced (stem
to calyx) into three equal parts, placed on a
white plate identi ed by random code, and
immediately served to a panelist. All sessions
were conducted in isolated sensory booths
under white light.