Discrepancies in the Chemical Composition of Apple Fruits as Analysed by Different Laboratories

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Abstract
Samples of fruit from commercial apple orchards were prepared for chemical analysis by three different laboratories. The resulting preparations were interchanged between the laboratories and each analysed its own preparations and those of the other two. A comparison of results showed that systematic differences, or bias, between laboratories were commonplace. These differences arose at both the sample preparation stage (probably as a result of removing or not removing seeds) and at the analytical stage. It is concluded that there is a need for more standardization of laboratory procedures for the chemical analyses of apple fruits, and that meanwhile the results of any such analyses should be interpreted in the light of the laboratory procedures used.

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