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The relationship between the objective assessment of analytical measures of sweet cherry (Prunus avium L.) fruit quality and the corresponding sensory panel rating was studied. The optimum size, based on average fruit weight, for sweet cherries was 11 to 12 g. A nine-row or 29- to 30-mm-diameter sweet cherry would be the equivalent industry standard. When two separate panels were conducted with overlapping samples, panelists had similar results for optimum fruit size. The optimum color is represented by the #6 color chip of the prototype of the Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL) scale (#5 in new commercial CTIFL chart). A fruit firmness between 70 and 75 using a Shore Instrument durometer was considered optimum. Minimum soluble solids concentration (SSC) for sweet cherries was between 17% and 19% and optimum pH of the juice was 3.8. The optimum sweet–sour balance was between 1.5 and 2 (SSC/ml NaOH).

Several sweet cherry (Prunus avium L.) cultivars were stored in air or modified-atmosphere packages (MAP) at 1 °C for 2 or 4 weeks, respectively. The new cultivars included `Santina', `Sumpaca Celeste', `Sumnue Cristalina', `Sumste Samba', `Sandra Rose', `Sumleta Sonata', and `Skeena', and the standards were `Lapins', `Sweetheart', and `Bing'. Fruit were rated for defects (stem browning, stem shrivel and fruit surface pitting), and fruit quality at harvest and after storage. Weight loss during storage was influenced by year, storage treatment, and cultivar. Stem shrivel, stem browning, and fruit surface pitting varied among cultivars and years. Generally, fruit stored in MAP had higher fruit firmness than at harvest or when stored in air. The respiration rate of fruit was lower in later than in earlier maturing cultivars, but respiration rate at harvest was not related to any of the quality measurements taken after storage.

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The relationship between the objective assessment of sensory attributes or fruit characteristics of pear (Pyrus communis L.) fruit and the corresponding consumer or sensory panel rating was studied. Optimum fruit diameter was between 6 and 7.5 cm. Some fruit were judged to be too large. Fruit with a bright yellow skin were rated ideal, whereas green or red skin was rated less favorably. A pyriform shape with a length: diameter ratio range of 1.44 to 1.48 was optimum. Round fruit or very elongated fruit were considered undesirable. Perceived firmness increased linearly as the measured firmness increased, with the optimum firmness at 27 to 30 N (using an 11.1-mm penetrometer tip). Perceived juiciness was negatively, linearly related to measured firmness. Ideal firmness for an ideal juiciness rating was 18 to 22 N. Acceptable soluble solids concentrations (SSC) varied with the study year, but ranged between 13.6% and 17.2%. The sweet/sour balance (ratio of SSC: titratable acidity) was a useful indicator of fruit quality.