sometimes quite drastically and especially with Mcintosh. This 

 effect of freezing was not consistent, however, in that the warmer 

 freezing temperatures often caused more reduction of juice yield 

 than the colder freezing temperatures; again this was particularly 

 true with Mcintosh. 



Table 1. Yield of cider from apples that had been frozen to dif- 

 ferent temperatures. 



Press 

 pressure 

 (Ib/sq in) 



Rel ati ve 



pressi ng 



rate 



Temp, to which apples were frozen: 

 Control 20°F 10°F 0°F 



(% of total fresh fruit weight) 



20°F 



Avg 



54 

 57 

 59 

 46 

 49 

 52 

 53 



33 

 40 



19 

 25 



29 



Mcintosh 

 38 

 46 

 59 

 21 

 31 

 43 

 40 



39 

 51 

 69 

 27 

 37 

 46 

 45 



35 

 53 

 67 

 28 

 39 

 44 

 44 



Deli 



64 

 127 

 225 



64 

 127 

 225 



SI ow 

 Slow 

 SI ow 

 Fast 

 Fast 

 Fast 



Avg, 



61 

 65 

 64 

 55 

 60 

 59 

 61 



61 

 63 

 68 

 46 

 51 

 55 

 57 



Cl ous 

 53 

 56 

 60 

 40 

 42 

 43 

 49 



52 

 56 

 61 

 37 

 40 

 45 

 49 



53 

 58 

 66 

 42 

 44 

 48 

 52 



Yield reductions from frozen apples were avoidable, however. 

 Use of optimum pressing conditions (high press pressure and slow 

 speed) not only eliminated the yield reduction with both varieties, 

 but actually appeared to increase the yield by using frozen apples. 

 This raises the question of possibly freezing apples deliberately 

 before pressing, in order to increase the cider yield. Such a pro- 

 cedure does not appear to be commercially practical, for not only 

 did it require optimum pressing conditions, but also the possible 

 increase in yield did not appear to be great enough to offset the 

 cost of freezing. The importance of these observations is to emph- 

 asize that when apples that have been frozen are being pressed, it 

 is especially important that optimum conditions of pressing be em- 

 ployed. 



Does freezing affect cider quality? We found that sugar con- 

 tent of expressed juice was not affected by freezing itself or by 

 the temperature to which the apples were frozen; neither was it 

 affected by press load or pressing rate. Likewise, the tests 



