SENSORY TESTS
APPLES
The panel for sensory evaluation of apples should consist of at least eight persons, trained and experienced in judging apples. The tasters are seated in individual booths. The booths should be well lighted by 60-watt red bulbs or two 20-watt 23-inch cool, white fluorescent lamps. For each panel member, provide a white rectangular tray with a glass of distilled water, a napkin, a pencil, and the score cards. As many as six samples may be judged at each session.

Procedure

1. Using a stainless steel corer and knife, peel and core each apple.
2. Cut into eight wedges, using an apple-wedge cutter.
3. Fold the skins from the wedges and place on a tray or plate.
4. Cover both flesh and skin samples with Saran wrap until distributed.
5. Assign both flesh and skin samples to judges' trays, according to a prearranged syswtem of random numbers.
6. Instruct the judges to evaluate each sample without comparison with other samples.

Texture evaluation of apples involves separate testing of flesh and skin. in the evaluation of the flesh, consider the following characteristics: crispness, juiciness, and tenderness. Score these characteristics on a five-point scale, with 5 as high and 1 as low. Evaluation of the skin samples involves judgments of tenderness.

CARROTS
Carrot samples should be judged by a trained panel, usually consisting of five members. The judges are seated in individual booths or at separate tables facing a wall. Each space should be well lighted with cool, white fluorescent lamps. Each space should be set up ahead of time with a napkin, a glass of water, a pencil, and the score cards. During the training sessions, judges should be provided with slices of carrots which have been treated in different ways to influence the texture: left at room temperature, soaked in ice water, or frozen overnight and then thawed. All carrots should be at room temperature when served. Each carrot should be judged individually. Three or four carrots may be judged at each session.

Procedure

1. Scrape each carrot to be sliced immediately prior to being judged.
2. Slice each carrot to be a uniform thickness and mix the slices. A slicing machine is a valuable aid.
3. Reserve a portion of the sliced carrot, sufficient for the chemical or physical tests planned.
4. Wrap reserved portion closely in Saran wrap and refrigerate at 40F until needed.
5. Use the remaining slices for sensory testing.
6. Instruct the judges to score the carrot slices for flexibility, hardness of cortex, hardness of core, crispness, and fibrousness. These characteristics are scored on a five-point scale, with 5 as high and 1 as low.

Flexibility and compressibility also may be judged on the whole carrot, using a panel of five to eight trained judges. Evaluate the carrots manufally for compressibility and flexibility, using a nine-point rating scale.

1. Determine compressibility by pressing the middle portion of the carrot.
2. Determine flexibility by gently bending the carrot with both hands.

MELONS
Judging of melon samples should be carried out by a trained panel usually consisting of five persons. The judges should be trained in two or more sessions to familiarize them with the goals, criteria, and terminology of the score card.

Each melon should be judged individually, with not more than four at each judging session. Each judge should be seated in an individual booth or at a separate table facing a wall. Each space should be well lighted with cool, white fluorescent lamps. Each space should be set up ahead of time with a napkin, a glass of water, a pencil, and the score cards. The sampling procedure for melons is illustrated under "Sampling." Use four pieces, each being one-eighth of the melon.

Procedure

1. Peel and dice.
2. Mix diced pieces.
3. Distribute portions of the mix to the judges.
4. Instruct the judges to score the melon dice for tenderness, firmness, crispness, juiciness, and fibrousness. These characteristics are scored on a five-point scale, with 5 as high and 1 as low.

Apple Scorecard

Carrot Slices Scorecard

Carrot-Whole Scorecard

Melon Scorecard

Updated: Saturday, September 20, 2008.