Describe the lot before sizing the front end
Record cultivar, size range, condition and the ripeness test used for incoming fruit. A mixed lot may need sorting or different preparation settings. Inspect internal defects as well as the skin; a colour label alone is not a complete acceptance rule.
Define three separate mass boundaries
Whole-fruit input includes skin, stones and rejected tissue. Accepted-flesh output is the edible material released after preparation. Finished product may also include recipe additions and later losses. Quote each capacity with its measurement location and operating period.
Measure recovery on representative batches
Weigh fruit entering the preparation trial, accepted flesh, skin/stone waste and other rejects separately. Record fruit condition and working method. Do not use an assumed yield to turn a whole-fruit capacity into a guaranteed packaged-product output.
Plan for variability
Hard fruit can resist preparation; very soft fruit may smear, bruise or lose the intended particle structure. Set incoming acceptance limits and a handling plan with the buyer. Validate the selected preparation system on more than one representative lot.
Specify a trial that can be repeated
Include batch size, variety, measured ripeness, operating time, stoppages, labour and collection points in the trial record. Compare accepted product quality and cleaning time alongside nominal throughput.