APPLES AS FOOD 



17 



Table 10. — The Ascorbic Acid Content in Sixty-Nine Varieties 



OF Apples Grown in Massachusetts. 



(Originaldata*) 



Variety 



Ascorbic Acid 

 (Fresh Basis) 



Bioassay Dye 

 Results Titration 



mg. per 100 gm. 



Arkansas 4.7 2.1 



Arkansas Black 2.9 



Baldwin 12.5 5.8 



Bailey Sweet 2.4 



Ben Davis 8.3 



Bietigheimer. . . . 



Bismark 



Blenheim 



Brock 



Canada Baldwin. 



Carlton 



Coopers' Early Seedling. 



Cortland 4.2 



Delicious 2.0 



Esopus Spitzenberg 



Fall Pippin 



Fameuse 



Gano 



Golden Delicious. ..:... 3.3 



Gravenstein 4.5 



Grimes Golden 



Helm 



Hurlburt 



Jonathan 3.1 



Joyce - — • 



King 5.8 



King David 3.3 



Lawver 



Limberturg 



MacMahon 



Maiden Blush 



Mann 



Mcintosh 2.0 



Milton ■ 



0.9 

 1.9 



3.8 



1.4 

 1.2 

 3.7 

 4.9 

 6.0 



0.7 

 2.1 

 2.4 

 1.7 

 1.2 



1.2 

 1.2 

 3.1 

 3.3 

 2.6 



3.9 

 7.4 

 11.6 

 3.5 

 1.8 



1.3 

 3.8 

 3.1 

 3.2 



Variety 



Ascorbic Acid 

 (Fresh Basis) 



Bioassav 

 Results 



Dye 

 Titration 



mg. per 100 gm 



Montreal 1.3 



Mother 1.9 



Newell 5.0 



Northern Spy 10.0 7.5 



Northwestern Greening. 4.5 



Patricia 



Pedro 



Pewaukee 



Porter 



Pumpkin Sweet. 



Ranier 



Rambo 



Red Astrachan 6.2 



Red Sauce 



Rhode Island Greening. 5.8 



Ribston 



Rome Beauty 6.6 



Roxbury Russet 5.8 



Stark 



Starking 



Stayman 5.8 



Stimson 



Summer Extra 



Tolman 2.5 



Tolman Sweet - — 



Tompkins King 



Twenty Ounce 



Wagener 



Washington Red Graven- 

 stein 



Wealthy 4.2 



Winesap 7.7 



Winter Banana — 



Winter St. Lawrence. . . 



Wolf River 



Yellow Belleflower 



1.7 

 2.6 

 2.1 

 1.4 

 1.3 



3.8 



2.7 



2.5 

 2.3 



4.0 



3.6 

 4.6 



4.0 

 0.9 



3.4 

 7.8 

 4.8 



1.5 



3.2 

 6.6 

 4.6 

 2.6 

 0.8 

 3.8 



* Dr. C. F. Dunker carried out the dye titrations for ascorbic acid. 



amount of work that has been reported on the subject it is impossible to review 

 all of it here. The present discussion will be confined to pointing out some of the 

 factors concerned and their effect on apples. 



Variety 



There is evidence that each variety of apples has a characteristic chemical 

 composition that is fairly constant when maturity is attained. Shaw (1911) 

 stated that many of the differences found in various samples of a single variety 

 could be attributed to a difference in the stage of maturity. Chatfield and Adams 

 (1940) summarized data on the composition of summer, fall, and winter apples 

 as shown in Table 1. According to this information the early varieties tend to 

 contain slightly more water than the later varieties. The protein, fat, and ash 

 content were fairly constant. The total carbohydrate content was slightly higher 

 in the later varieties, whereas the acidit}' was highest in the early varieties. 



