FRUIT NOTES 

 June 1955 



LET'S LOOK AT MCINTOSH APPLES IN RETAIL STCEES- 



For fifteen years, at least, research workers in the Northeastern states have 

 been studying the merchandizing of Mcintosh apples, Numeroxis recommendations relative 

 to prevention of bruising^ methods of packing, and merchandizing in the retail store 

 have been made based on the results of these investigations. The fundamental purpose 

 of these studies has been to provide the consumer with attractive, sound fruit vh ich 

 would result in satisfied customers, increased sales and a stable market for growers 

 of Mcintosh apples. 



Regardless of the effort that has been made, all too frequently one can still 

 observe in retail stores Mcintosh apples that are badly bruised, stem punctured, poorly 

 graded and unattractively displayed. To what extent this condition exists in retail 

 stores in Massachusetts had never been determined. 



Therefore, a survey v/as conducted from October 19Sh to January 1955 with several 

 objectives in vievf, as follows » 



le To determine the grade of Mcintosh apples offered for sale, 



2, To determine the reasons for apples being below fancy grade, 



3. To study methods of handling apples in the stores. 



U, To use the results of the survey as basis for further study 



leading to the improvement of market qtiality of Mcintosh apples. 



HovT the Survey Was Ijlade 



During the period of the survey, tv/o hundred samples of apples in one hundred 

 sixty-eight stores were purchased as any customer would purchase them. These sauries 

 were obtained from bulk displays, from original containers or from piles of prepack- 

 aged fruit, depending upon the method of sale in a particular store. Occasionally, 

 two samples were taken from the same store where different methods of merchandizing 

 were employed. After the samples vfere obtained, the manager cr produce clerk \7as 

 asked such questions as: From what market source did you get these apples? What kind 

 of a container did they come in ? How were they packed? Did you keep them under re- 

 frigeration from the time you received them until you put them on display? In 

 addition, notes were taken on the general appearance of the fruit, \7hether or not the 

 display counter was refrigerated and the like. 



As scon as the apples were taken from the store, the temperature ivas determined 

 and the sample vras then placed in a specially constructed sponge rubber lined box and 

 transported by automobile to a refrigerated room at the University in less than twelve 

 hours , 



Analyses of the Samples 



Within forty-eight hours after being placed in the refrigerated room, each 

 sample vras weighed and analyzed as to grade, reason for apples being below "Fancy" 

 grade, number and size of bruises, number of stem punctures, cuts and bruises, firmness 

 and total etmount of waste due to bruises, stem punctures and the like. 



What's the Score? 



When all of the data from two hundred samples consisting of 2223 apples are 

 grouped together, here is the story they tell. 



