26 MASS. EXPERIMENT STATION BULLETIN 440 



Canned Apples and Applesauce 



In general the composition of canned apples or applesauce is essentially the 

 same as that of the apples from which they are made. The addition of sugar, 

 syrup, or water in the preparation or canning of these products will alter their 

 composition accordingly. Except for ascorbic acid, the other nutrients of the 

 apple can be expected to be reasonably stable in the canned product. The compo- 

 sition of several canned apple products, as summarized by American Can Com- 

 pany (1943), is shown In Table 14. 



Dried Apples 



Dried apples are a much more concentrated source of nutrients than are raw 

 apples, owing to the removal of moisture. However, in actual use they are usually 

 rehydrated and so tend to resemble the fresh product in composition. The aver- 

 age proximate composition of dried apples, as reported by Chatfield and Adams 

 (1940) is shown in Table 15. The composition of dried apple powder as reported 

 by the American Medical Association (1939) may be seen in Table 16. 



Table 15. — Proximate Composition of Dried Apples 

 (Chatfield and Adams, 1940) 



Moisture 23.0 percent 



Protein 1.4 percent 



Fat .._ LO percent 



Ash 1.4 percent 



Carbohydrates, Total.— 73.2 percent 



Fiber __ 4.6 percent 



Sugars 54.0 percent 



Acid (as Malic) i- 2.3 percent 



Fuel Value 



Per 100 grams 307.0 calories 



Per pound ^. 1,395.0 calories 



PHYSIOLOGICAL AND THERAPEUTIC PROPERTIES OF APPLES 

 Calcium Retention 



Mindell, Esselen and Fellers (1939) found that the addition of apples or cran- 

 berries to the diet of albino rats appeared to increase the amount of calcium 

 absorbed by the animals. It was suggested that the increased calcium retention 

 resulting from fruit diets might be due to an Increased acidity of the intestinal 

 tract as had been reported by Esselen (1937) and Sullivan and Manvllle (1938). 

 Another possibility suggested was that the calcium of the diet might have re- 

 acted with the acid of the fruit to form more soluble calcium compounds. 



