Using eye-tracking technology, the proposed study investigates how customers visually evaluate apples varieties and apple defects and how these evaluations affect their purchasing decisions. Three aspects were examined in this study: apple variety, defect severity, and cultural background. Idared, Golden Delicious Yellow, and Golden Delicious Green apple varieties with increasing degrees of bruising were shown to Chinese and Hungarian participants. The findings show that apple variety had no significant effect on gaze patterns, whereas cultural background had a considerable impact on visual attention measures. The most important element in grabbing and retaining customer attention was the severity of the defect, which was measured by area. The “Threshold of Rejection”, which characterizes consumer tolerance for Apple defects, is introduced in the study. Furthermore, a polynomial regression model was created to predict the probability of repurchasing an apple depending on its visual quality (level of bruising). These results provide useful information for marketing plans, quality assurance, and comprehending customer behavior in the fresh produce sector.

A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to ensure the reliability and accuracy of the measurement, the optimal measurement conditions were first determined. SPME (solid-phase microextraction) fiber coating, cherry tomato paste treatment, and SPME sampling time and temperature were optimized. CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating with a film thickness of 85 µm is suggested at a 60 °C sampling temperature and 30 min extraction time. A total of 64 common compounds was found in the prepared, mashed cherry tomato samples, in which 59 compounds were successfully identified. Besides the already published compounds, new, cherry tomato-related compounds were found, such as 3 methyl 2 butenal, heptenal, Z-4-heptenal, E-2-heptenal, E-carveol, verbenol, limonene oxide, 2-decen-1-ol, Z-4-decen-1-al, caryophyllene oxide, and E,E-2,4-dodecadienal. Supervised and unsupervised classification methods have been used to classify the tomato varieties based on their volatiles, which identified 16 key components that enable the discrimination of the samples with a high accuracy.