Ripeness grading is the assessment and separation of fruit by maturity stage, using firmness, soluble solids content and colour as indicators, to ensure that only fruit within the specified maturity window enters processing or packing.
In trade practice
At intake, QA teams measure soluble solids with a refractometer and assess firmness with a penetrometer; colour is evaluated visually or by optical sorter. Underripe fruit produces lower flavour intensity and poor texture after freezing or drying, while overripe fruit causes excessive juice loss and higher defect rates. Suppliers should agree minimum and maximum maturity parameters with buyers before the season, as acceptable ripeness ranges vary by end use. Harvest scheduling and rapid transfer to the processing facility are key to maintaining consistent ripeness at intake.
In a specification
A specification may state minimum soluble solids and a colour class or firmness range as ripeness criteria, with fruit outside these parameters classified as non-conforming.