I'm doing an experiment how fast fruits ripen and decay
I'm wondering how to measure the ripeness of a fruit(banana, mango, tomato, kiwi etc.) so that I will get a quantitative results.
I have looked at using penetrometer to see how squishy it is. Is there any other ways to do it?
If not, I'm thinking of getting qualitative results. Is there any tips of making good qualitative results?
Sorry, I am not sure if this falls into Biology category