TEXTURE OF APPLESAUCE 



32°F* 



SCORE 



Mod. Smooth 



*_ - 6 



Optimum 



i?** 



••^.v. 



'•?» 



Mod. Granular 



^~ »■ Golden Delicious 

 -• — • • Jonathan 

 ••••••• Rome Beauty 



^"X^— Stayman 

 »■•>«•— Winesap® 



___J L 



^N» 



CIOUS *%^ 



6 



MONTHS 



* STORAGE e TESTED IN FIRST YEAR ONLY 



U.S. DEPARTMENT OF AGRICULTURE NEG. 5587-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 12. — Texture of applesauce before and after storage of mature apples at 

 32° and 40° F., mean scores for 2 crop years combined. 



the apples had a significant effect on the texture of sauces made from 

 the varieties used the first year, but not from those used the second 

 year. At some storage periods, when the apples were stored at 32° F., 

 Jonathan and Stayman sauces were smoother in texture but those 

 made from the other varieties were more granular than when the 

 apples were stored at 40°. 



The coefficient of correlation between flesh texture of raw apples 

 and texture of applesauce was not significant. 



Consistency and linespread of applesauce. — For consistency of apple- 

 sauce a score of 5.0 was considered optimum. Sauces given that score 

 were thick enough to tend to hold their shape. Of the mature apples, 

 Staymans stored for 3 months and all samples of the Jonathan variety 

 made sauces that scored near optimum in consistency. Sauces 

 thicker than optimum were made from samples of Rome Beauty and 

 Winesap apples at all storage periods, from Staymans stored for to 3 

 months, and from Golden Delicious stored for 3 to 7 months (fig. 13). 

 Some samples of sauce made from Delicious apples were slightly 

 thinner than optimum. Sauces made from unstored immature 

 apples scored from 5.9 to 7.0 for consistency, or slightly to moderately 

 thick, showing increasing thickness in the following order: Delicious, 

 Golden Delicious, Rome Beauty, and Stayman. 



Variation in the length of storage time of mature apples did not 

 significantly influence scores for consistency of sauces. On the other 

 hand, sauces made from immature apples before storage scored above 

 5.0, thicker than optimum, whereas those from apples stored for 3 

 months scored near 5.0. 



When stored at 40° F. some varieties of apples the first year made 

 sauces slightly thicker than those from the same varieties stored at 32°. 



Linespread measurements for sauces made from mature apples 

 before storage ranged from 3.1 to 7.2. Sauces from immature apples 



54 



