Winesap apples scored higher when stored at 32° F. than at 40°, 

 whereas the other three varieties had natural flavor of about equal 

 intensity at either storage temperature. Natural flavor of applesauce 

 was not significantly affected by the temperature at which the apples 

 were stored. When baked, apples stored at 32° usually had more 

 natural flavor. Scores for natural flavor in baked apples were sig- 

 nificantly different for storage temperature of apples in the first 

 year only. 



Coefficients of correlation show that natural flavor in raw apples was 

 highly correlated with the same characteristic in sauces and baked 

 apples. Correlation coefficients ranged from +0.82 to +0.91 in the 

 two crop years. 



Absence of of -flavor. — In a comparison of the different varieties of 

 mature and immature apples before storage, the scores for absence of 

 off-flavor ranged from 5.0 (none) down to 4.4 (very slight). 



Made into sauce before storage, all varieties of mature apples scored 

 from 5.0 to 4.5 for absence of off-flavor. When made from stored 

 apples, however, Jonathan, Rome Beauty, and Stayman sauces had 

 less off-flavor than those made from the other three varieties. Of the 

 immature apples used for sauce, Stayman had the least off-flavor. 



The variety of apples used for baking influenced scores for off-flavor 

 in the first year only. Most varieties scored within the range of 4.8 

 to 4.4, showing very little or no off-flavor. Winesap scored lowest, 

 3.2, again showing the effect of low harvest quality. 



With storage, all apples developed some off-flavor. If the quality 

 of the apples was very good at harvest, off-flavor did not become so 

 pronounced as to render the apples undesirable after 7 months of 

 storage. Immature apples developed off-flavor at about the same 

 rate as mature apples. 



Applesauce, like the raw fruit, developed off-flavor with each incre- 

 ment in storage time of apples. There was some evidence, however, 

 that when apples had no off-flavor at harvest (optimum score of 5.0), 

 off-flavors snowed up only to a slight extent in applesauce (score of 

 4.0 or above) for storage as long as 5 months. This was true for 

 storage at 40° F. as well as at 32°. 



As expected, all apples baked after storage had more off-flavor than 

 those baked before storage. Some had strong off-flavors (scores 

 below 3.0) when baked after only 5 months' storage. Nearly all the 

 varieties baked after 7 months' storage had definite off-flavors and 

 scored below 3.0. 



Baking was a more critical test, since scores for baked apples were 

 lower, even at harvest, than those for raw apples or applesauce, 

 possibly owing to the baking method necessary for controlled experi- 

 mental procedure. Increase of sugar and added seasonings commonly 

 used in home practice would likely improve the flavor characteristics 

 and the acceptability of baked apples. 



In some instances, less off-flavor developed in mature and immature 

 apples stored at 32° F. than in those stored at 40°. Likewise, sauces 

 and baked apples prepared from apples stored at 32° had less 

 off-flavor. 



Scores for absence of off-flavor in raw apples were highly correlated 

 with scores for that characteristic in sauces and baked apples. Cor- 

 relation coefficients, on the basis of data for all varieties, storage 

 temperatures, and times, ranged from +0.84 to +0.92 in the two 

 crop years. 



57 



