Table 10. — Applesauce: Appearance characteristics before and after 

 storage of apples, by crop year 1 — Continued 





Stor- 

 age 

 time 



Mean panel scores 2 for applesauce 





Color 



Translucency 



Variety of apple and 

 storage temperature 



Mature apples 



Im- 

 mature 

 apples 



Mature apples 



Im- 





First 

 crop 

 year 



Second 

 crop 

 year 



First 

 crop 

 year 



Second 

 crop 

 year 



mature 

 apples 



Winesap : 



Months 

 [ 

 3 

 5 



7 



f 



3 



' 5 



7 



4. 9 

 4. 4 

 4. 6 

 3.9 



4. 9 

 4. 8 

 4. 3 

 3.0 







4. 7 

 4. 5 

 4. 3 

 4. 2 



4. 7 

 4. 7 

 4. 3 

 3. 8 

















32° F 









































40° F 































1 Mature apples were grown in 1948 (first crop year) and 1949 (second crop 

 year) ; immature apples were grown in 1949. 



2 Mean of 15 scores (3 replicates by 5 judges). A score of 5 represents highest 

 and 1, lowest. 



Differences in translucency of baked apples related to storage 

 temperature of apples were slight. There was some indication that a 

 few samples stored at 40° F. were slightly more translucent when 

 baked than those stored at 32°. 



Skin texture of raw and baked apples. — Most varieties of raw mature 

 apples scored between 4.0 (tender) and 3.0 (moderately tough) for 

 skin texture during the storage periods studied (fig. 9). Exceptions 

 were Golden Delicious, the variety with the most tender skin, which 

 scored above 4.0 in early storage, and Winesap and some samples of 

 Stayman apples, which scored below 3.0 in later storage. Varietal 

 differences in scores for skin texture of immature apples were not great 

 enough for significance. 



The skin of all the raw apples in this study became less tender with 

 increasing storage time, and after 7 months of storage it was described 

 as moderately tough (scores 3.7 to 2.5). 



On many of the raw mature apples the skin was slightly more tender 

 when the apples were stored at 32° F. than at 40°, although scores 

 were significantly different in the first year only. For immature 

 apples, differences between scores for skin texture related to storage 

 temperature, as shown by analysis of variance, were not great enough 

 for significance. 



When the six varieties of mature apples were baked before storage, 

 scores for texture of skin ranged from approximately 4.2 (tender) 

 to 3.6 (slightly tough); Jonathan scored highest and Delicious and 

 Winesap, lowest. Differences between scores for Golden Delicious in 

 the two years probably are attributable to the lower quality at 

 harvest in the second year. Of the immature apples, Golden Delicious 



39 



