Which factor is generally NOT used to determine the grade of canned fruit?

The grade of canned fruit is primarily determined by several quality factors such as flavor intensity, color, and texture. These attributes reflect the overall quality and appeal of the canned fruit to consumers. Flavor intensity assesses how pronounced the taste is, which is important for consumer enjoyment. The color of the fruit can indicate ripeness and quality, with vibrant fruit colors suggesting a higher quality product. Texture quality evaluates the firmness and consistency of the fruit pieces, contributing to the eating experience.

In contrast, the density of the syrup, while it can influence a consumer's perception of sweetness or preservation, is not a primary determinant of a canned fruit's grade. The grading criteria focus more on sensory qualities that directly relate to the fruit itself rather than the syrup in which the fruit is packed. Thus, while syrup density might play a minor role in consumer preference, it is not essential for grading the fruit.