1. Basic quality indicators: Discuss the basic quality parameters of fruit products, such as size, appearance, color, hardness and taste.

2. Quality and harvest time: discuss the relationship between fruit product quality and harvest time, such as the difference of fruit product quality in different harvest times.

3. Quality and storage conditions: Discuss the relationship between the quality of fruit products and storage conditions, such as temperature, humidity and ventilation.

4. Quality and handling methods: Discuss the relationship between the quality of fruit products and handling methods, such as picking, packaging, storage and transportation.

5. Quality and variety selection: discuss the quality differences of different varieties of fruit products, provide data analysis and evaluation, and compare the advantages and disadvantages of each variety.

6. Quality and consumer preferences: Discuss consumers' preferences and demands for the quality of fruit products, such as the impact of fruit products on different age groups, genders, regions and consumption habits.