% 



between 4.0 and 3.0 for flesh texture, described as slightly or moder- 

 ately soft. Nearly all the baked Stayman apples scored between 3.0 and 

 2.0 in flesh texture, described as soft; some samples scored below 2.0. 



Most of the apples baked after storage had softer flesh texture 

 than those baked before storage. This finding is in agreement with 

 that of Pfund (33), who associated short storage periods with the 

 most desirable texture in baked apples. Correlation coefficients, 

 computed in the first year only, indicated a nonsignificant relationship 

 between scores for flesh texture of raw and baked apples. 



The temperature at which the apples were stored had a significant 

 influence on scores for flesh texture of baked apples in the first year 

 only. Apples of nearly all varieties stored at 10° F. were softer 

 when baked than those stored at 32°. Baked Jonathan apples were 

 an exception; they were scored nearly the same for flesh texture 

 whether the apples were stored at 32° or at 40°. Delicious apples 

 baked after 7 months' storage at 32° were slightly soft, scoring 4.3; 

 those stored at 40° were excessively soft when baked, scoring 2.5. 



An overall comparison of wholeness in baked mature apples showed 

 that those of the Delicious and Winesap varieties retained their shape 

 well, scoring near 4.0 at most storage periods. The skins of Delicious 

 apples clung to the flesh and showed very fine wrinkles over a large 

 portion of the surface. Although Rome Beauties retained their 

 shape quite well during baking (scored above 3.0), some separation 

 between the skin and the flesh and some cracking and splitting of the 

 skin were noted. Most samples of Golden Delicious and Jonathan 

 apples after baking scored between 3.0 and 2.0 for wholeness. The 

 skins of Golden Delicious showed some extensive cracking, slight 

 shriveling, and complete separation from the flesh. Baked apples of 

 the Jonathan variety exhibited some cracking of the skin and slight 

 separation of the skin from the flesh. Baked Stayman apples scored 

 lowest of all six varieties, usually between 2.0 and 1.0, described as 

 badly cracked or mushy; these apples showed separation of skin 

 from flesh as well as splitting of skin. 



The four varieties of immature apples scored from 4.0 to 1.1 for 

 wholeness when baked, with Delicious highest, Rome Beauty and 

 Golden Delicious intermediate, and Stayman lowest. 



According to the scores, wholeness of baked apples was not signifi- 

 cantly influenced by the length of time the apples were stored. 

 Apples baked after storage at 32° F. retained their shape better than 

 those baked after storage at 40°, although differences in scores for 

 wholeness were significant only for mature apples of the second 

 year's crop. 



Texture of applesauce. — Most of the varieties of mature apples made 

 sauces which scored between 6.0 and 4.0 for texture, slightly smooth 

 to slightly too granular (fig. 12). A slightly granular texture, a 

 score of 5.0, was considered most desirable. Golden Delicious, 

 Jonathan, and Stayman made sauces that usually were smoother than 

 optimum, whereas sauces made from Delicious, Rome Beauty, and 

 Winesap apples were more granular than optimum. 



Of the unstored immature apples, the Rome Beauty variety made 

 sauce nearest optimum in texture. Golden Delicious and Stayman 

 sauces were slightly smooth, whereas sauce made from Delicious 

 apples had moderately granular texture. 



The length of time apples were stored did not significantly influence 

 the texture of sauces made from them. The storage temperature of 



53 



