APPLES AS FOOD 21 



were made into applesauce or baked in pie. Baked apples were found to retain a 

 much higher percentage of their original ascorbic acid. Curran, Tressler and 

 King (1937) reported a 20 to 30 percent loss of ascorbic acid when Northern Spy 

 apples were made into applesauce and 80 percent loss when these apples were 

 baked or made into pies. After 48 hours at room temperature the vitamin C 

 content of apple pie filling had been reduced to 12 percent of the original. They 

 concluded that the factors influencing the loss of ascorbic acid were the length of 

 the cooking period, the relatively slow rate of heat penetration with corresponding 

 delayed effect on oxidase enzj'mes, and the presence of atmospheric oxygen. 

 Kohman (1937) indicated that ascorbic acid would be better retained if apples 

 were immersed in a salt solution before processing. 



According to Pfund (1939) good flavor in cooked apples is associated with 

 relatively high acidity (pH 3.1 to 3.4), firmness of the raw fruit, short storage 

 periods, aromatic and spicy qualities, retention of natural flavor of the raw fruit, 

 pleasant texture, and, for applesauce, a lack of thickness in consistency. The 

 flavor of apples cooked after January was considered unsatisfactory if the flavor 

 procurable before and during January was used as a criterion. Pleasant texture 

 in cooked apples was associated with relatively high acidity (pH less than 3.3), 

 short storage periods, tenderness in the raw fruit, juiciness, fineness, mealiness, 

 and, for applesauce, a lack of thickness in consistency. Coarseness was more 

 undesirable in applesauce than in baked apples, but dryness of applesauce was 

 masked by the addition of water during preparation. Texture in cooked apples, 

 like flavor, was less agreeable after January; but, unlike flavor, it may be com- 

 paratively satisfactory for some varieties through March. 



The food value of certain cooked apple products, as reported by Taylor (1942) 

 is shown in Table 11. 



Apple Products 

 Cider 



Clague and Fellers (1936) determined the more important physical and chem- 

 ical characteristics of cider made from different varieties of apples grown in Mass- 

 achusetts. Their data are shown in Table 12. In a discussion of the nutritive 

 value of cider they pointed out that apple cider should be sold on its merits as a 

 pleasant, refreshing beverage and not primarily because of its nutritional proper- 

 ties. The vitamin C content of cider was found to be quite low. 



Apple Juice 



Apple juice (a term usually applied to clarified and bottled or canned cider) 

 has essentially the same composition and food value as the cider from which it 

 was made. Esselen (1945) reviewed methods used in the production of apple 

 juice and made suggestions for the improvement of this product, particularly as 

 regards the use of Mcintosh apples grown in this localit}'. The results of this 

 work were summarized as follows: 



The flash-heating method of clarification has been found to be particularly 

 effective for apple juice. Apple juice clarified by this method showed no 

 tendency to throw down a sediment during storage and was superior in 

 flavor to juices clarified by other methods. 



The temperature of extracting apple juice and the speed with which it is 

 flash-heated after extraction influence the rate of oxidation and subsequent 

 flavor of the finished product. By taking these factors into consideration 



