Table 2.

The standard score sheet for the sensory evaluation of the fresh-cut bell pepper.

Score	Taste	Flavor	Texture	Appearance	Overall Acceptability
5	Refreshing, juicy and sweet; appropriate brittleness	Special pepper aroma; favorable soft and comfortable	Complete fruit tissue; stiff and springy	Full flesh; no drip loss	Excellent
4	Less sweet or juicy; a certain degree of brittleness	Special pepper aroma; relatively soft and comfortable	Certain springy	Full flesh; a little drip loss	Good
3	Lighter sweetness; general brittleness	Special pepper aroma	Slightly soft	Partly wrinkled; a little drip loss	General
2	No sweetness; tender	A little special pepper aroma	Soft	Partly wrinkled; serious drip loss	Bad
1	No sweetness; soft rotten	Pungent odor	Rotten	Sever wrinkled; serious drip loss	Unacceptable