Grapefruit derived its name as fruits are borne in clusters like grapes. Among citrus fruits grown in the tropics, grapefruits have the highest quality and are the best with the commercial possibilities as fresh fruits.
The quality of grapefruit, as well as the quaintly, is the ultimate result of fruit setting, growth, development and ripening of the fruit on the tree.
Quality experts stated that grapefruit of good quality should have the following characteristics
*A relatively thin peel
*Regular segment
*High quantity of juice
*Tender flesh
*Absence of bitterness
*A ration of soluble solids and acid that would give a tart, sweet taste.
Grapefruit of good quality is firm, but springy to the touch, well shaped and heavy for itws size – the heavier the fruit, the better.
While other experts defined good quality grapefruit as being of normal shape, and appearance common to the variety in question, sound, smooth, thin peel, fine textures with a minimum of rag, juicy, right in flavor, even in color and practically free of surface blemishes, pests and disease.
The fruit also should free of abnormal external moisture, excluding condensation following removal from cold storage.
Grapefruit often had skin defects – such as scale, scars, thorn scratches or discoloration - which usually do not affect the eating quality of the fruit.
The grapefruits must have been carefully picked and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety and/or commercial type and to the area in which they are grown.
Quality characteristics of grapefruit
