APPLESAUCE 



CONSISTENCY 



LINESPREAD 



SCORE^ r 



S 



T r. 



6 



5 



- 'N: • • • • v^-^* rrn ^:^ 



4 

 3 



THICK I 



^^^^~ Delicious 

 ^™ ^™ Golden Delicious 

 ■* — • — *• Jonathan 

 ••••••• Rome Beauty 



™"X^" Stayman 

 ■"■""■ Winesap* 



"ThI^ 



1/8 INCH 



/ y 



ft*- 



• TL1I/-1^ I 



-JS^- 



8 

 6 

 4 



6 



MONTHS 



U.S. DEPARTMENT OF AGRICULTURE 



TESTED IN FIRST YEAR ONLY 



NEG. 5588-58(10) AGRICULTURAL RESEARCH SERVICE 



Figure 13. — Consistency and linespread of applesauce before and after storage 

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



ranged from 2.9 to 4.7. The linespread of sauces from all samples 

 increased with storage of apples. In all probability this increase can 

 be attributed to the increase in the thin part of the sauce. When 

 apples were stored at 40° F., linespread of sauces made from some 

 samples was greater than when apples were stored at 32°. 



The apparent difference in significance of results from panel scores 

 and linespread measurements may be accounted for by the fact that 

 subjective judgment of consistency did not measure the thick and 

 thin parts of the sauce as did the objective measurement of linespread. 

 As panel members dipped into the sauces to evaluate consistency, 

 blending of the sample occurred, whereas for linespread measurement 

 the sauces were allowed to spread and separate. 



Flavor Characteristics of Raw Apples, Applesauce, and Baked 

 Apples 



Mean scores for natural flavor, absence of off-flavor, sweetness, and 

 tartness in raw apples of the different varieties studied, and in apple- 

 sauce and baked apples prepared from them are shown in tables 17, 18, 

 and 19. Tables 13, 14, and 15 reported analyses of variance of scores 

 for raw apples, applesauce, and baked apples, respectively. Coeffi- 

 cients of correlation between raw and cooked apples were shown in 

 table 16. 



Natural flavor. — Combined scores for the two crop years show that 

 in nearly all cases mature Stayman and Jonathan apples, both raw and 

 cooked, were highest of the six varieties in natural flavor at every 

 storage period (fig. 14), although scores related to variety were not 

 always significantly different. 



Mean scores for natural flavor in the mature apples before storage 

 showed a range among varieties from 4.9 down to 4.1 on a rating scale, 



55 



