Table 16. — Coefficients oj correlation j or certain palatability character- 

 istics between raw apples and sauce, and between raw and baked 

 apples 1 





Raw related to — 



Palatability characteristic 



Sauce 



Baked 





First 

 crop year 



Second 

 crop year 



First 

 crop year 



Second 

 crop year 



Sw eetness 

 Tartness 



+ 0. 92** 

 _i_ 9i** 



-h 83** 

 + . 84** 

 + . 52** 

 + . 23 



+ 0. 94** 

 +. 96** 

 _L 9i** 



+'. 86** 



+ 0. 88** 



+. 87** 

 +. 82** 

 +. 86** 



+ 0. 89** 

 +• 96** 



Natural flavor 



+. 90** 



Off -flavor, absence of 



+. 92** 



Color of flesh 





Texture of flesh 





+ . 22 

 + . 65** 

 +. 78** 





Texture of skin 







General acceptability 



+ .75 



+. 81** 



+. 89** 



1 Apples were mature and grown in 1948 and 1949, first and second crop years, 

 respectively; **= significant at the 1-percent level. 



Flesh texture and wholeness of baked apples. — When baked, the 

 varieties of apples included in this study were distinctly different 

 from each other in the quality characteristic of flesh texture. When 

 baked, some samples of Delicious and Winesap apples scored between 

 5.0 and 4.0, indicating a firm to slightly soft texture (fig. 11). 

 Most of the baked apples of the Golden Delicious, Jonathan, and 

 Rome Beauty varieties and some of the Delicious and Winesap scored 



BAKED APPLES 



FLESH TEXTURE 



1 r 



WHOLENESS 



Very Mealy 



J I 



U.S. DEPARTMENT OF AGRICULTURE 



6 



MONTHS 



* TESTED IN FIRST YEAR ONLY 



NEG 5586-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 11. — Flesh texture and wholeness of baked apples before and after storage 

 of mature apples at 40° F., mean scores for 2 crop years combined. 



52 



