Fruit quality attributes inherent properties of the main component of the decision (1) color pigments such as chlorophyll, carotenoids, anthocyanins, flowers Flavin. (2) flavor alcohols, aldehydes, ketones and esters, such as volatile aroma. (3) the taste of carbohydrates, organic acids, tannins and glycoside. (4) texture of cellulose, hemicellulose, pectin and water. (5) the nutritional sugars, organic acids, protein, fiber, minerals and fat.