46 MASS. EXPERIMENT STATION BULLETIN 436 



DEPARTMENT OF FOOD TECHNOLOGY 

 C. R. Fellers in Charge 



The Use of Calcium Salts in Freezing Mcintosh Apples. (W. B. Esselen, Jr., 

 J. J. Powers, and C. R. Fellers.) In Massachusetts and throughout New England 

 the Mcintosh apple is by far the most important commercial variety. Unfor- 

 tunately, this apple as grown in Massachusetts and certain other areas is usually 

 of rather soft texture, especially after storage, and is not well adapted to freezing, 

 canning, or bakery use. When processed by these methods the sliced apples 

 tend to become very soft and mushy, particularly when used in pies. 



UPPER: Pies Made from Fresh Mcintosh Apples. 

 No. 10— Control 

 No. 12 — Sliced apples treated with calcium 



LOWER: Pies Made from Frozen Mcintosh Apples. 

 No. 7 — Control 

 No. 5 — Sliced apples treated with calcium before being frozen 



