24 MASS. EXPERIMENT^STATION BULLETIN 440 



it may be possible to control to some extent the intensity of fresh apple 

 flavor and cider flavor in processed apple juice. It is possible that other 

 methods of controlling oxidation such as the use of antioxidants or the 

 extraction and handling of the juice in an oxygen-free atmosphere might 

 also be of value in producing an apple juice of light color and fresh apple 

 flavor. 



In Massachusetts and New England the Mcintosh is the most important 

 commercial apple crop. Unfortunately, the juice of the Mcintosh, grown 

 in this area, has a rather insipid flavor and must be blended with the juice 

 of other apple varieties for the manufacture of palatable processed apple 

 juice. Tests have been made to determine the optimum amount of Mc- 

 intosh apples that can be blended with Baldwin or Delicious varieties to 

 yield a good commercial product. It was found that blends of Baldwins 

 containing up to 60 per cent of Mcintosh apples yielded a pleasing product. 

 In such blends it is not recommended that over 25 per cent of Red Delicious 

 apples be used owing to their strong aromatic flavor. 



In a recent paper Esselen, Powers and Fellers (1946) reported on the fortifica- 

 tion of fruit juices, such as apple juice, with ascorbic acid. It would appear that 

 apple juice deserves consideration, in this respect, because of its increased use 

 as a breakfast juice. Added ascorbic acid in fortified apple juice was well retained 

 during processing and storage. The addition of 195 grams of 1-ascorbic acid per 

 100 gallons of apple juice before pasteurization was adequate to provide a finished 

 product that contained at least 35 milligrams of ascorbic acid per 100 milliliters. 

 Such a fortified apple juice is comparable to orange and grapefruit juices as a 

 source of vitamin C. The addition of ascorbic acid to bottled apple juice also had 

 a marked effect in lightening the color of the juice and in retarding darkening 

 during storage. In the opinion of many people the lighter color in apple juice 

 produced by added ascorbic acid improves its appearance. Added ascorbic 

 acid also had a flavorable effect on flavor retention in most cases. 



Canned Baked Apples 



Ruffley, Clague and Fellers (1939) found that canned glazed apples retained 

 more vitamin C than did canned baked apples. The average loss of vitamin C 

 for five varieties of canned baked apples was 65 percent, and in the canned glazed 

 apples 44 percent. The percentage composition of canned baked Northern Spy 

 apples is shown in Table 13. 



Varieties of apples found suitable for canning after baking or glazing were 

 those relativelj' high in pectin and acid content such as Baldwin, York, Rhode 

 Island Greening, Gravenstein, and Northern Spy. 



Table 13. — Composition of Canned Baked Northern Spy Apples 

 (Ruffly, Clague, and Fellers, 1939) 



Water 72.31 percent 



Protein (N x 6.25).. 0.20 percent 



Crude Fat._ .-. 0.26 percent 



Ash._ , 0.19 percent 



Crude Fiber 0.65 percent 



Total Carbohydrates .- 27.04 percent 



Acid (as Malic) 0.31 percent 



Fuel Value per 100 Grams 113.10 calories 



