RAW APPLES 



NATURAL FLAVOR 



APPLESAUCE 



BAKED APPLES 



1 ' 1 



Full 



' ' 1 



^s^ 







fce^ # — 



Mod. Weak 





- 



i 



Very Weak i 



i i 1 



i i 



US DEPARTMENT OF AGRICULTURE 



3 6 



MONTHS 



'tested in first year only 



neg 5589-58(10) agricultural research service 



Figure 14. — Natural flavor of raw apples, applesauce, and baked apples before 

 and after storage of mature apples at 40° F., mean scores for 2 crop years 

 combined. 



with 5.0 as optimum. Sauces made from these apples also scored 

 above 4.0 — from 4.7 to 4.4. When baked, all varieties except Winesap 

 scored between 4.6 and 4.0. A lower score of 3.2 for baked Winesap 

 can be attributed to the poor quality of the apples of that variety 

 obtained for the study. Immature apples generally received lower 

 scores than mature fruit of the same variety, whether judged raw, in 

 sauce, or baked. 



As expected, a decrease in natural flavor in all the apples was noted 

 after storage. When judged raw, mature apples of all varieties scored 

 above 3.0, indicating satisfactory flavor, for at least 5 months. After 

 7 months of storage, scores for Delicious, Jonathan, and Stayman 

 apples were still above 3.0. Immature Stayman apples were satis- 

 factory for 7 months, Delicious and Golden Delicious for 5 months, 

 and Rome Beauty for 3 months. 



When made into sauce, all the mature apples stored for as long as 

 5 months received satisfactory flavor scores of 3.0 or above. After 

 7 months of storage most varieties still made satisfactory sauce. 



Of the baked apples, those of the Jonathan variety were acceptable 

 in flavor after the apples had been stored for as long as 7 months at 

 32° F. but for only 5 months at 40°. Baked Rome Beauty and Stay- 

 man apples were satisfactory throughout 5 months regardless of 

 storage temperature. Golden Delicious and Winesap apples had ac- 

 ceptable flavor scores when baked after 5 months' storage at 32° but 

 maintained satisfactory flavor for only 3 months at the higher temper- 

 ature. Delicious apples were satisfactory for baking when stored no 

 longer than 3 months. Pfund (33) also found that flavor of cooked 

 apples became less desirable as the length of apple storage increased. 



Storage temperature significantly influenced scores for natural 

 flavor of raw mature apples the first year, but neither mature nor im- 

 mature apples the second year. Golden Delicious, Stayman, and 



56 



